Ingredients: |
Ingredients: 3 lbs flank steak
1/3 cup white vinegar
1/2 cup soy sauce OR liquid aminos
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregeno
1 tsp ground cumin
1 tsp paprika
1 tsp cajun pepper
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 jalapeno peppers, chopped
1 package corn tortillas
2 cups grated cojita cheese
2 limes, cut into wedges
Cilantro Jalapeno Aioli:
3/4 cup Mayonnaise
1/2 cup firmly packed fresh cilantro leaves
1-2 jalapeņos diced- if you don't want it spicy remove the seeds
1 1/2 garlic cloves, Halved
1/2 lime, juiced
3/4 tsp ground cumin
1/4 tsp salt, or to taste
** 1 bag of slaw - if you like to have it as a type of slaw instead of just aioli, up to you
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Directions: |
Directions:1. Lay the flank steak in a large glass baking dish. In a medium bowl whip together the vinegar, soy sauce, 4 cloves garlic, juice of 2 limes and live oil. Season with Salt, Black Pepper, White Pepper, garlic powder, chili powder, oregano cumin, paprika and cajun pepper. Which until blended and pour over the steak. Turn over once to coat both sides. Cover with plastic wrap and marinate for 1-8 hours.
2. In a small bowl, stir together 1 chopped with onion, cilantro ,Jalapeņo- if using and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over Medium-high heat. Cut the marinated Flank Steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through.
6. Warm the tortillas in a skillet for about a minute or so on each side to make them pliable. Tortillas may also be warmed in the microwave. Arrange the tortillas 2 on top of each other ( so they don't break) top with beef , relish and Cilantro Jalapeno Aioli ( recipe to follow) Add as much cheese as desired and garnish with lime wedges.
Cilantro Jalapeno Aioli: Blend all ingredients together in a food processor. Pour mixture into a bowl, cover and refrigerate until flavors blend, at least 1 hour.-- I usually mix the aioli with a bag of slaw and serve it that way up to you |
This recipe for Taqueria Style Tacos- Carne Asada with Cilantro Jalapeņos Aioli is from