Tacos Carne Asada

Name: Tacos Carne Asada
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 16 7-inchs (7-inch) corn tortillas; 1 handful fresh cilantro leaves, chopped; 1 large handful fresh cilantro leaves, finely chopped; 3 garlic cloves, minced; 4 garlic cloves, minced; 2 green onions, white and green parts, sliced; 4 servings Shredded romaine or iceberg lettuce, for serving; 4 servings Shredded Jack cheese, for serving; 1 jalapeno, minced; 1 lime, juiced; 2 limes, juiced; 1 orange, juiced; 1 teaspoon kosher salt; 4 servings Kosher salt and freshly ground black pepper; 2 limes, cut in wedges for serving; 59 milliliters extra-virgin olive oil; 118 milliliters olive oil; 4 servings Olive oil, for coating the grill; 1 mediums red onion, chopped; 1 Serrano chile, minced; 907 grams flank or skirt steak, trimmed of excess fat; 4 vine-ripe tomatoes, chopped; 4 servings Chopped white onion, for serving; 2 Tbsps white vinegar

Tacos Carne Asada might be just the main course you are searching for. Watching your figure? This gluten free recipe has 1218 calories, 60g of protein, and 76g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. This recipe is typical of South American cuisine. A mixture of limes, serrano chile, vine-ripe tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Flank Steak

Steak

Meat

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler).

Equipment you will use

Grill Pan

Broiler

Grill

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.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Meat

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Grains

Steak

Equipment you will use

Cutting Board

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Grill

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.

Ingredients you will need

Pico De Gallo

Lime Wedge

Tortilla

Lettuce

Cheese

Onion

Salsa

Beef

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste.

Ingredients you will need

Cilantro

Jalapeno Pepper

Garlic

Pepper

Salt

Equipment you will use

Mortar And Pestle

Bowl

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.

Ingredients you will need

Orange Juice