TACOS CARNE ASADA
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- 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.
- 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
- 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
GRILLED CARNE ASADA FOR TACOS
Carne asada means "grilled meat," which in turn can mean a lot. But skirt steak is what you most often see made into carne asada (and in some supermarkets, skirt steak is called carne asada). Because of its high fat content, it's perfect for tacos. Rub it with a few spices, grill it for a few minutes and pile it into tortillas with a couple of other ingredients. Dinner in a flash.
Provided by Mark Bittman
Categories dinner, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Start a charcoal or gas grill. Crush garlic and rub steak with it. Combine remaining ingredients and rub into steak. Let steak sit until you're ready to grill.
- Grill steak 3 to 4 minutes per side for medium-rare. Cut into slices and use as soon as possible (hot is best, but warm or room temperature is fine).
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 267 milligrams, Sugar 0 grams, TransFat 1 gram
CARNE ASADA TACOS
Provided by Aarón Sánchez
Time 1h25m
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Make tortillas, if you're using Homemade Tortillas.
- Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
- Preheat a grill or grill pan to high. 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. 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.
- Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
- Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a 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. Garnish with cilantro.
- Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
- Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
- Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
- Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
- 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).
- 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.
- 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.)
- Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
- 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. 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.
CARNE ASADA (GRILLED STEAK)
Carne asada, or grilled meat, is great backyard grill food. It is enjoyed throughout Central America and Mexico. Many recipes get very elaborate with the marinade ingredients, but the original recipe relies on a simple combination of onions and citrus juice to highlight the flavor of the beef. The ingredient measurements are pretty vague, but it lets you make it according to your own taste. Personally, I would use the maximum amounts of everything. Enjoy!
Provided by Nif_H
Categories Steak
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stainless steel or glass bowl, mix the meat with the onions, orange juice, salt, pepper and oil. Cover and marinate at least 1 hour, or better yet overnight.
- Start a good fire in your grill, preferably with mesquite charcoal. Remove the meat from its marinade, pat dry and grill over hot flame until the first side is well browned, from 5-7 minutes.
- Turn the meat over and grill on the other side until cooked to desired doneness. Remove to a clean platter.
- Slice meat into thin strips across the grain and serve as a topping for tostadas or as a filling for tacos or burritos.
- VARIATIONS:.
- Add some lime juice along with the orange juice in the marinade. Or use sour orange juice (naranja agria) if you can find it.
- Other possible marinade additions include ground cumin, chili powder and chopped cilantro. Everyone has their own favorites.
Nutrition Facts : Calories 536.4, Fat 32.5, SaturatedFat 9.6, Cholesterol 154.2, Sodium 123.6, Carbohydrate 10.3, Fiber 2, Sugar 7.3, Protein 49
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
CARNE ASADA TACOS
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Provided by DIALIEN
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 40.1 g, Cholesterol 69.2 mg, Fat 22.8 g, Fiber 12.9 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 873 mg, Sugar 4.8 g
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