On The Border Copycat Food

ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)

On the Border's Carne Asada Tacos (Copycat Recipe) image

I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe (with some help from other 'zaars) which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene--W and modified the dressing recipe 195520 by --Miss Diggy*--.

Provided by Amy in Kansas

Categories < 60 Mins

Time 40m

Yield 6-8 Tacos, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs flank steaks or 2 lbs round steaks
1/3 cup freshly squeezed lime juice
2 teaspoons garlic powder
1 tablespoon crushed red pepper flakes
fresh ground black pepper, to taste
2 tablespoons finely ground Mexican oregano (optional)
1/4 cup light mayonnaise
1/4 cup light sour cream
1 1/2 teaspoons buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
2 tablespoons diced jalapeno peppers
1 teaspoon jalapeno juice, from diced jalapeno peppers can
1 tablespoon cilantro, finely chopped
6 -8 pieces flat bread
2 cups Mexican blend cheese (or personal favorite)
1/2 cup French-fried onions

Steps:

For carne asada:.
Marinate meat, then prepare ingredients for dressing, before grilling meat.
Plan to have flatbread warmed as you are ready to serve meat.
Marinate steaks in lime juice in a shallow glass dish for 1 minute.
Next add garlic, crushed red chile, black pepper, and Mexican oregano.
Marinate in refrigerator for at least 20 but no longer than 40 minutes.
While marinating meat:.
Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
Mix well and refrigerate to let flavors blend.
Preheat oven to 170 degrees (or lowest heat setting).
Grill meat to desired doneness
Remove steaks from grill and let "rest" for 5 minutes.
Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
Once meat has rested, cut meat against the grain into thin strips.
On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
Enjoy!

Nutrition Facts : Calories 468.8, Fat 30.1, SaturatedFat 14.7, Cholesterol 155.9, Sodium 667.2, Carbohydrate 5.8, Fiber 0.3, Sugar 3, Protein 42.2

TACOS ON THE BORDER

Tacos on the Border image

Make and share this Tacos on the Border recipe from Food.com.

Provided by ceruleanseven

Categories Tex Mex

Time 20m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 cups shredded roast beef, I use leftovers from French Dip Roast Beef for the Crock Pot
1 1/2 cups barbecue sauce
2 ounces French-fried onions
8 slices reduced fat provolone cheese
12 white corn tortillas

Steps:

Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
Top with provolone, broil until cheese is brown and bubbly.
Serve in corn tortillas. I also like to serve this with black beans and rice.

Nutrition Facts : Calories 423.8, Fat 18.6, SaturatedFat 10.1, Cholesterol 38.6, Sodium 1287, Carbohydrate 45.3, Fiber 5.7, Sugar 4.6, Protein 20.1

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