Taqueria Style Tacos (CARNE ASADA) recipe?

Tacos Carne Asada Recipe courtesy Tyler Florence

Recipe Summary

Difficulty: Easy

Prep Time: 45 minutes

Inactive Prep Time: 1 hour 5 minutes

Cook Time: 20 minutes

Yield: 4 servings (2 tacos per person)

User Rating:

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

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

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. 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

Episode#: FO1D34

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Taqueria Style Tacos

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CARNE ASADA TACOS INGREDIENTS * 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices * 1/2 teaspoon salt * 1 teaspoon freshly ground black pepper * crushed red pepper to taste * 1 lime * 1 (28 ounce) can tomatoes * 2 fresh jalapeno peppers, seeded * 4 tablespoons canola oil, divided * 1 (10.5 ounce) can beef broth * * 12 (6 inch) corn tortillas * 1/2 large onion, chopped * 2 tomatoes, chopped * 1 avocado - peeled, pitted and sliced * 1 bunch fresh cilantro, chopped * 1 lemon 1. 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. 2. In a blender or food processor, combine tomatoes 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 tomatoes 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. 3. 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. 4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatoes mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating. What to Drink? Wine: Syrah Cocktail : Don Julio Margarita Legendario

all you have to do is grill some chuck stake but it has to be with charcoal so it will have that taste cut into little squares just sprinkle some salt on the meat nothing else and some flour tortillas the small ones the ones that are for tacos and and just top with salsa lime and cabbage not lettuce my uncle use to have a taco stand in mex because we live in a border town and that's how he makes them

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RE:

Taqueria Style Tacos (CARNE ASADA) recipe?

DOES ANYONE HAVE ANY RECIPES FOR TAQUERIA STYLE CARNE ASADA TACOS. I HAVE SEARCHED ONLINE BUT THEY ONLY GIVE THE AMERICAN KIND. IM LOOKING FOR AUTHENTIC MECXICAN RECIEPE THANKS!

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Interesting question!

Thanks for all the answers.