SALSA FOR CARNE ASADA TACOS RECIPES

Steps:

• Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
• Plan to have tortillas warmed as you are ready to serve meat.
• For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
• Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
• Marinate in refrigerator for at least 20 minutes, but longer is better.
• When grill is red hot, grill steaks on each side for 1-2 minutes.
• Meat is thin and cooks quickly.
• Sprinkle meat with coarse salt as it cooks.
• Let meat cool a couple of minutes, then cut into thin strips against the grain.
• Serve immediately with warmed tortillas, salsa and garnishes.
• Salsa: combine all ingredients and season to taste.
• You should have about 1 1/4 cups.

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.