Carne Asada Tacos

Name: Carne Asada Tacos
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 4 dried arbol chiles, stemmed; 794 grams flank steak,trimmed; 118 milliliters fresh cilantro; 6 servings Fresh cilantro, for garnish; 1 clove garlic, minced; 1 Juice lime; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 6 servings Lime wedges, for serving; 414 milliliters masa harina (corn flour); 1 teaspoon dried oregano (preferably Mexican); 340 grams sliced pickled jalapenos, drained; 454 grams plum tomatoes, halved; 1 pinch Pinch of sugar; 1 white onion, chopped; 118 milliliters chopped white onion

Need a gluten free and dairy free main course? Carne Asada Tacos could be an awesome recipe to try. One portion of this dish contains approximately 33g of protein, 9g of fat, and a total of 347 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of sugar, masa harina, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Make tortillas, if you're using Homemade Tortillas.

Ingredients you will need

Tortilla

Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.

Ingredients you will need

Jalapeno Pepper

Spread

Steak

Equipment you will use

Baking Pan

Preheat a grill or grill pan to high.

Equipment you will use

Grill Pan

Grill

Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare.

Ingredients you will need

Salt And Pepper

Jalapeno Pepper

Steak

Equipment you will use

Grill

Let rest 10 minutes, then slice.

Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.

Ingredients you will need

Lime Wedge

Tortilla

Cilantro

Onion

Salsa

Steak

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Sauce Pan

Frying Pan

Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.

Ingredients you will need

Water

Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred.

Ingredients you will need

Tomato

Equipment you will use

Grill Pan

Grill

Transfer to a food processor.

Equipment you will use

Food Processor

Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour.

Ingredients you will need

Lime Juice

Oregano

Chili Pepper

Garlic

Onion

Sugar

Water

Salt

Garnish with cilantro.

Ingredients you will need

Cilantro

Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.

Ingredients you will need

Masa Harina

Water

Equipment you will use

Bowl

Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.

Ingredients you will need

Dough

Water

Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking.

Ingredients you will need

Dough

Water

Roll

Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).

Equipment you will use

Frying Pan

Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.

Ingredients you will need

Tortilla

Equipment you will use

Ziploc Bags

Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)

Ingredients you will need

Tortilla

Coffee

Dough

Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.

Ingredients you will need

Tortilla

Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds.

Ingredients you will need

Tortilla

Cooler

Equipment you will use

Frying Pan

Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

Ingredients you will need

Wrap

Equipment you will use

Frying Pan

Aluminum Foil