On The Borders Carne Asada Tacos Copycat Food

CARNE ASADA TACOS

Steps:

• Marinate and cook the steak according to recipe instructions.
• While the steak cooks, go ahead and prepare the guacamole and whatever other toppings you would like. (If you are making homemade corn tortillas, you can also make those while the steak is marinating.)
• Once the carne asada is cooked and has rested for at least 10 minutes, slice or dice the steak into bite-sized pieces. Fill each corn tortilla with your desired amount of steak and toppings.
• Then serve up the tacos immediately and enjoy!

TACOS CARNE ASADA

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

CARNE ASADA TACOS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
• Prepare a grill for high heat.
• Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
• Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

CARNE ASADA TACOS

Steps:

• Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
• Plan to have tortillas warmed as you are ready to serve meat.
• For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
• Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
• Marinate in refrigerator for at least 20 minutes, but longer is better.
• When grill is red hot, grill steaks on each side for 1-2 minutes.
• Meat is thin and cooks quickly.
• Sprinkle meat with coarse salt as it cooks.
• Let meat cool a couple of minutes, then cut into thin strips against the grain.
• Serve immediately with warmed tortillas, salsa and garnishes.
• Salsa: combine all ingredients and season to taste.
• You should have about 1 1/4 cups.

MEXICAN CARNE ASADA TACOS

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.

NO MARINADE CARNE ASADA TACOS

Steps:

• Tenderize meat with a tenderizing mallet. Squeeze lime juice onto meat with a squeezer/juicer and sprinkle with seasoning salt (I use Johnny's) and black pepper.
• Finely chop onion and cilantro and put to the side.
• Barbecue meat until just a slight amount of pink remains in the middle. Cut meat into small cubes and place in foil. Keep meat warm in the oven or away from the flame in the barbecue.
• Heat refried beans in a small sauce pan. (Rosarita tastes the closest to homemade to me).
• Place a small amount of canola oil into the bottom of a frying pan or iron skillet. Over medium heat, warm the tortillas, turning over once.
• Spread a small amount of refried beans onto the center of the tortillas. Add meat, shredded cabbage, cilantro/onion mixture, jalapeno slice and a slice of avocado (if desired). Top with salsa verde and serve with key limes.

CARNE ASADA TACOS

Steps:

• 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. 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 in refrigerator overnight.
• 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.
• 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).
• 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. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
• Heat vegetable oil in a large skillet over medium-high heat. 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.
• 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. Add as much cheese as you like. Garnish with lime wedges, and serve.

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

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!