Food, Folks, and Fun: Tacos Carne Asada

Tuesday, February 1, 2011

Tacos Carne Asada

9:03 AM | Posted by Jillian@FoodFolksandFun |

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I made these tacos the other night for dinner and the steak was the hit of the dish. The marinade made the meat SO flavorful. I will definitely use this marinade on an array of meats in the future!

Tacos Carne Asada

Ingredients:

2 pounds flank or skirt steak, trimmed of excess fat

1 recipe Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt and freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo, recipe follows

2 limes, cut in wedges for serving

Directions:

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt and freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil

Place all ingredients in a blender or food processor and blend until all the ingredients are fully incorporated. Use as a marinade for chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

Pico De Gallo:

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Yield: 2 cups

Source: adapted from the Food Network

Labels: Main Dishes, Mexican

3 comments:

Jacqueline said...: Saw you on TT, and this looks fantastic. I had some once that my daughter's BIL made and they were fantastic and mine have never been good following his recipe. I have copied yours off and will try it, it sounds fantastic. Yum, too bad it is nearly midnight.; February 2, 2011 1:23 AM
Jillian Wade said...: Jacqueline, It's a solid recipe and I'm going to use the marinade on lots of things now.

Happy Cooking,

-Jillian; February 2, 2011 11:40 PM
Emily {WhipperBerry} said...: Yum!!; February 6, 2011 5:52 PM

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