CARNE ASADA TACOS RECIPES

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CARNE ASADA TACOS RECIPE BY TASTY



Carne Asada Tacos Recipe by Tasty image

These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!

Provided by Katie Aubin

Total Time 17 hours 35 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 18

? cup canola oil
? cup distilled white vinegar
? cup fresh lime juice
? cup fresh orange juice
4 teaspoons garlic, minced
3 tablespoons jalapeño, minced
¼ cup fresh cilantro, finely chopped, plus whole leaves for serving
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 lb flank steak
8 white corn tortillas, 5 inch (12.5 cm)
pico de gallo, for serving
guacamole, for serving
sour cream, for serving
cotija cheese, for serving

Steps:

  • In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
  • Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
  • In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
  • Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
  • Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
  • Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
  • Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
  • Enjoy!

Nutrition Facts : Calories 505 calories, CarbohydrateContent 28 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 34 grams, SugarContent 2 grams

CARNE ASADA TACOS RECIPE - JUAN PABLO LOZA | FOOD & WINE



Carne Asada Tacos Recipe - Juan Pablo Loza | Food & Wine image

For this fresh take on a carne asada taco, chef Juan Pablo Loza of the Rosewood Mayakoba resort in Cancún includes a vegetarian option in the recipe. In addition to flank steak, he also grills up oyster mushrooms and nopal (cactus) for a meaty (but meat-free) alternative. Slideshow: More Taco Recipes 

Provided by Juan Pablo Loza

Categories     Comfort Food

Total Time 35 minutes

Yield 6

Number Of Ingredients 13

1/2 small red onion, thinly sliced
1/2 cup fresh lime juice
Kosher salt
4 roma tomatoes, halved
1/2 small white onion
2 garlic cloves
1 serrano or jalapeño pepper
1/4 cup chopped cilantro, plus small sprigs for garnish
Canola oil, for brushing
1/2 pound skirt steak or flank steak
4 ounces oyster mushrooms or 1/2 pound nopal (cactus), thorns removed and peeled
2 hass avocados – halved, pitted, peeled and cut into thin wedges
20 warm small corn tortillas

Steps:

  • In a small bowl, combine the red onion with lime juice and a pinch of salt. Let sit a room temperature, stirring occasionally, until ready to serve.
  • In a large castiron skillet, char the tomatoes and white onion cut sides down, about 5 minutes. Transfer to a cutting board and finely chop. Char the garlic cloves and serrano, about 2 minutes. Transfer to the cutting board and finely chop. Using a mortar and pestle, crush the garlic with a pinch of salt until a course paste forms. Fold in the tomato, white onion, chile and the chopped cilantro. Season with salt.
  • Preheat a grill or castiron grill pan and oil the grate. Season the steak with salt and grill, turning once, until charred and medium rare within, about 8 minutes. Transfer to a cutting board. Grill the mushrooms and nopal, turning, until charred, about 4 minutes. Transfer to the cutting board and thinly slice the steak, mushrooms and nopal.
  • To serve, pile the steak or the mushrooms and nopal on tortillas and top with the salsa, drained pickled red onions, sliced avocado and cilantro sprigs.

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