Tacos Carne Asada Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 lb. flank or skirt steak, trimmed
olive oil for coating grill
salt and ground black pepper
16 corn tortillas
For the Mojo:
4 garlic cloves, minced
1 jalapeño, minced
1 handful cilantro leaves, finely chopped
salt & pepper
2 limes, juiced
1 orange, juiced
2 tbsp. white vinegar
½ c. olive oil
For the Pico de Gallo:
4 vine ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, sliced
1 serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
¼ c. extra virgin olive oil
1 tsp. salt
For the Garnish:
shredded romaine or iceberg lettuce
chopped white onion
shredded jack cheese
lime wedges
|
|
Directions: |
Directions:In a mortar/pestle or bowl, mash garlic, jalapeño, cilantro, salt, and pepper to make a paste. Put in a glass jar. Add lime and orange juice, vinegar and oil. Shake well. Lay steak in large baking dish and spread mojo over top and bottom. Wrap in plastic wrap. Refrigerate one to eighthours (no longer).
Preheat outdoor grill or a ridged grill pan over medium-high flame. Brush grates with oil to prevent sticking. Remove steak from marinade and season both sides with salt and pepper. Grill (or broil) the steak for 7-10 minutes per side, turning once, until medium-rare. Let it rest on a cutting board for five minutes. Thinly slice steak across the grain on a diagonal.
Warm tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make tacos, stack up two of the warm tortillas, lay about four ounces of beef down the center, and sprinkle with lettuce, onion, pico and cheese. Garnish with lime wedges. |
|
|
This recipe for Tacos Carne Asada is from