AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA) RECIPE ...
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories Main Dishes Taco Recipes Beef
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 16 tacos
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, CarbohydrateContent 16.9 g, CholesterolContent 19 mg, FatContent 4.3 g, FiberContent 1.9 g, ProteinContent 12.2 g, SaturatedFatContent 1.6 g, SodiumContent 178.6 mg, SugarContent 4.2 g
CARNE ASADA TACOS RECIPE | ALLRECIPES
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Provided by DIALIEN
Categories Main Dishes Taco Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Nutrition Facts : Calories 472.2 calories, CarbohydrateContent 40.1 g, CholesterolContent 69.2 mg, FatContent 22.8 g, FiberContent 12.9 g, ProteinContent 30.4 g, SaturatedFatContent 3.7 g, SodiumContent 873 mg, SugarContent 4.8 g
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