CARNE ASADA TACOS
This recipe is designed to get some Carne Asada Tacos in the house -- tonight! Serve them up with some freshly chopped Pico de Gallo and you'll have some happy faces at the dinner table!
Provided by Mexican Please
Time 1h15m
Number Of Ingredients 21
Steps:
- Give the skirt steak a sprinkling of salt on both sides. If it arrived in one long strip I will usually cut it into smaller, more manageable pieces. You can optionally pound the steak thinner if you want a more even cut. If you don't have a meat pounder you can easily do this with a skillet. I usually put plastic on either side of the meat before pounding.
- For the marinade, add the listed ingredients to a blender and combine well.
- Create a single layer of steak in a casserole dish. Cover with the marinade and be sure to get some underneath as well. Cover with plastic and marinate in the fridge for an hour or so. (You could alternatively use a Ziploc bag.)
- For the Pico de Gallo, start by giving the tomatoes, jalapeno, and cilantro a good rinse. Peel the onion and de-stem the tomatoes and jalapenos. I usually twist off and discard the bottom, thicker portions of the cilantro stems, but keep the upper portion of the stems that hold the leaves together.
- Finely chop the tomatoes, onion, and jalapeno into 1/4" sized chunks. Finely dice the cilantro. For a milder version you can start by using only 1 of the jalapenos and adding more incrementally if you want more heat. Combine everything in a mixing bowl along with 1/2 teaspoon of salt and the juice of two limes. Mix together well and taste for seasoning. Add additional salt and lime if necessary (I added more salt to this batch).
- Preheat the grill so it's piping hot before you add the steak. I usually pat the meat dry before adding to the grill. Cook each piece of meat for 2-3 minutes per side or until the internal temp is 130-135F (medium-rare). You can always cook them longer if that's your preference, but skirt steak will toughen up a bit at higher temps.
- Let the cooked meat rest for 5-10 minutes before slicing. Cut against the grain into thin strips. For tacos I will usually cut the strips into bite-sized pieces.
- For serving, heat up the tortillas in a dry skillet over medium-high heat. Add cheese to each tortilla and cook until they are crisping up and light brown spots are forming on the underside.
- Each cheesy tortilla gets Carne Asada, Pico de Gallo, and a final squeeze of lime. Buen Provecho!
Nutrition Facts : Calories 616 kcal, Carbohydrate 43 g, Protein 38 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 101 mg, Sodium 839 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
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
MEXICAN CARNE ASADA MARINADE
The best Carne Asada Marinade recipe you'll ever find!
Provided by Hilda Sterner
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Whisk all the marinade ingredients into a bowl. Add meat and marinade to a large Ziploc bag and seal. Allow the meat to marinate for 4 or more hours, or overnight.
- Barbecue meat using high heat, until charred on the surface, and cooked to medium-rare or medium. Don't overcook the meat.
- Remove Carne Asada from the grill and allow to rest for a few minutes.
- Slice the Carne Asada against the grain and serve with warm tortillas, guacamole, and sour cream.
Nutrition Facts : Calories 276 kcal, Carbohydrate 4 g, Protein 16 g, Fat 22 g, SaturatedFat 2 g, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
MEXICAN CARNE ASADA RECIPE
Authentic Mexican Carne Asada - Grilled steak, arrachera, or skirt, which has been marinated with lime and garlic and then quickly cooked over high heat served with a stack of hot tortillas and a bold salsa.
Provided by Douglas Cullen
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- LIME GARLIC MARINADE
- Start with a small bowl
- Mince the garlic and add to the bowl
- Squeeze the juice from 8 limes into the bowl
- Add the salt and mix with a fork
- SKIRT STEAK
- Trim the meat of any excess silver membrane
- Place the skirt steak in a tray and pour half the marinade over it
- Flip the skirt and pour the other half of the marinade over it
- Let the meat marinate for 2 hours in the refrigerator
- Bring the meat to room temperature before grilling
- Once the meat is marinated, start the charcoal
- When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
- Rest the meat for a few minutes before serving
- SPRING ONIONS
- Once the coals are going place the spring onions on the grill.
- Move them to the side of the grill when you are ready to cook the meat.
Nutrition Facts : ServingSize 1 /4 pound, Calories 939 kcal, Carbohydrate 35 g, Protein 86 g, Fat 51 g, Cholesterol 309 mg, Sodium 620 mg, Sugar 2 g
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
MEXICAN TAKE-OUT CARNE ASADA TACOS WITH ROASTED POBLANO RAJAS
Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Steak
Time 5h40m
Yield 12 tacos
Number Of Ingredients 15
Steps:
- To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
- To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
- In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
- Saute for 5 minutes.
- Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
- Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
- Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
- Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
- Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
- To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.
Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 30.4, Sodium 501.4, Carbohydrate 27.4, Fiber 3.1, Sugar 1.4, Protein 17.2
MEXICAN CARNE ASADA TACOS
Make and share this Mexican Carne Asada Tacos recipe from Food.com.
Provided by Leslie G
Categories One Dish Meal
Time 15m
Yield 10 tacos
Number Of Ingredients 10
Steps:
- Put steak (whole) in a large bowl.
- Add lime, pepper, and garlic salt to taste.
- Let chill for about 1 hour.
- Heat vegetable oil in a medium temperature in a medium skillet.
- Cook until both sides of steak are browned and cooked through (about 5 mins) leave aside.
- Cook tortillas on a flat pan until browned and flexible.
- Cut up steak into small squares and put on tortillas.
- Toppings:.
- mix tomatoes,onions, and cilantro in a bowl.
- Add lime, salt to taste.
- Pour sour cream, guacamole, lime wedges, and refired beans on separate bowls and set on table.
- Serve tacos and let guests put on different toppings.
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