Carne Asada Tacos

I love Carne Asada tacos because they are delicious and easy to make.  I use either marinated skirt steak or flank steak,  and cook it on my outside grill.  You can buy the steak marinated at most Mexican markets or you can make your own.  If you don't have a grill, a grill pan on the stove works just as well.  I usually top these tacos with some radishes and Pico de Gallo, but of course you can put whatever you like on them. Who doesn't love a taco bar?  Of course a delicious margarita goes great with Carne Asada tacos, but if you prefer wine, a nice red wine like a Cabernet Sauvignon or a Zinfandel.  Cheers!


1 1/2-2  lbs. of flank or skirt steak 

Marinade

1/2 cup of orange juice

1/4 cup lemon juice

1/4 cup lime juice

1 bunch of chopped cilantro

1/4 soy sauce

2 cloves of garlic minced

1/2 Tbs.  of cumin

1/2 Tbs. chili powder 

1/2 Tbs. paprika

1 finely chopped chipotle pepper in adobo sauce

1/4  cup extra virgin olive oil


8-10 tacos sized soft corn tortillas


Place the first 9 ingredients (through chipotle in pepper in adobo sauce) into a ceramic bowl.  Stir to combine.  

Slowly whisk in the extra virgin olive oil.  Once combined, pour ingredients into a large zip lock bag and add the steak.  Let marinade over night.

Take steak out of the marinade and grill 5 minutes per side making sure meat doesn't get past medium rare.

Stack tortillas and wrap in foil.  Put tortillas on the grill for 2-3 minutes to warm up.  You can also put them in paper towel in the microwave for 2-3 minutes.

Let the meat rest for 10 minutes and then slice against the grain into small pieces.

Assemble tacos



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more