Taqueria-Style Tacos (Carne Asada)

Name: Taqueria-Style Tacos (Carne Asada)
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 16
Cuisine: South American, Latin American
Ingredients: 4 dried New Mexico chile pods; 1 teaspoon chili powder; 907 grams package corn tortillas; 1 kilograms flank steak; 118 milliliters chopped fresh cilantro; 4 cloves garlic, peeled; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1 teaspoon ground white pepper; 2 jalapeno peppers, chopped; 1 lime, juiced; 2 limes, cut into wedges; 118 milliliters olive oil; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon salt; 1 pinch salt and pepper to taste; 118 milliliters soy sauce; 2 larges tomatoes, chopped; 1 white onion, quartered; 79 milliliters white vinegar

Taqueria-Style Tacos (Carne Asada)

You can never have too many main course recipes, so give Taqueria-Style Tacos (Carne Asada) a try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 16. Watching your figure? This gluten free and dairy free recipe has 323 calories, 23g of protein, and 13g of fat per serving. A mixture of cilantro, vinegar, juice of lime, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika.

Ingredients you will need

Garlic Powder

Black Pepper

Chili Powder

White Pepper

Flank Steak

Olive Oil

Soy Sauce

Oregano

Paprika

Vinegar

Clove

Garlic

Cumin

Juice

Lime

Salt

Equipment you will use

Glass Baking Pan

Whisk

Bowl

Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Ingredients you will need

Steak

Wrap

Equipment you will use

Plastic Wrap

Whisk

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Ingredients you will need

White Onion

Cilantro

Relish

Juice

Lime

Equipment you will use

Bowl

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Ingredients you will need

Chili Pepper

Toast

Water

Equipment you will use

Frying Pan

Bowl

Oven

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.

Ingredients you will need

Jalapeno Pepper

Tomato

Clove

Garlic

Onion

Equipment you will use

Baking Sheet

Oven

Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Ingredients you will need

Salt And Pepper

Vegetable

Chili Pepper

Equipment you will use

Food Processor

Blender

Heat vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Ingredients you will need

Flank Steak

Meat

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa.

Ingredients you will need

Tortilla

Relish

Onion

Salsa