"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CARNE ASADA STREET TACOS, by , is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Savage


1 lb flank or skirt steak

12 corn tortillas

For the Marinade

3 limes, juiced (if your limes aren't particularly juicy, add another one)
1 orange, juiced
¼ C. oil (I used olive oil)
5-6 cloves garlic, minced
½ jalapeño, finely chopped (remove vien and seeds if you don't want it too spicy)
1 tsp. cumin
½ tsp. chile powder (I like chipotle chili powder)
½ tsp. oregano
½ tsp. salt
several grinds of fresh black pepper
¾ C. chopped fresh cilantro (about a large handful)

Garnish - choose what you like

chopped cilantro
diced white onions (grilled onions would be yummy too!)
lime wedges
avocado slices
pico de gallo
crumbled Cotija cheese or Queso Fresco

Combine marinade ingredients in small bowl and mix well.

Put steak and marinade in zip lock bag and let steak marinate for a few hours. - I did 24 hours

Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).

Remove from grill and let steak rest a bit, then slice against grain into thin strips.

Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.

For a more non-traditional street taco add other toppings like avocado, cheese or pico de gallo. If you want more spice top with your favorite hot sauce.




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