Wednesday, May 1, 2013

Carne Asada Tacos





While this recipe may seem long and fussy, it is very simple to put together. To save time you can prepare a few components ahead of time. The combination of spicy peppers, grilled pineapple and Carne Asada is downright delicious.


Carne Asada Tacos
Makes several servings

  • 1 recipe Carne Asada (recipe follows)
  • 1 ripe pineapple, prepared and cut into spears or slices (Optional step: Roast them next to the Carne Asada on the grill)
  • 8-16 tortillas, warmed (depending on size of your tortillas the amounts vary)
  • 1 recipe Salsa de Aguacate (recipe follows)
  • 1 recipe Chipotle Crema (recipe follows)
  • Garnish: Freshly chopped cilantro

1. Prepare the marinade for the Carne Asada. Let marinate in the fridge.

2. Prepare the Salsa de Aguacate and Chipotle Crema. Store in the fridge until ready to use.

3. Grill the Carne Asada according to directions below. If grilling the pineapple you can place the spears on the sides of the grill where the temperature isn’t as hot.

4. To assemble: Warm the tortillas. Add a layer of Salsa de Aquacate. Add sliced Carne Asada. Sprinkle with chopped pineapple, freshly cut cilantro and Chipotle Crema.


For the Carne Asada:

  • 1/2 cup  fresh cilantro, chopped (some stems in it are fine)
  • 2 Tbsp. white vinegar
  • 4 garlic cloves, minced
  • 1/4 cup lime juice
  • 1/4 cup vegetable oil
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 1 tsp. sugar
  • 2 lbs beef flank steak, trimmed of fat, cut into large sections, about 6 inches long

1. In a medium non-reactive bowl combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar and dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

2. Remove steak from marinade, discarding marinade. For a charcoal or gas grill, place steak on the rack of a grill directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160-f degrees), turning once halfway through grilling.

3. Transfer steak to a cutting board and cover loosely with foil; let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.


For the Salsa de Aguacate:

  • 1 large tomatillo
  • 1 medium avocado, halved, seeded, peeled and cut up
  • 1/4 cup chopped onion (whatever color you prefer, I used red onion)
  • 3 cloves garlic, minced
  • 1 fresh habanero or serrano chile pepper, stemmed, seeded, and minced (I subbed habanero hot sauce instead)
  • 1/4 tsp. salt

1. Preheat broiler. Husk one large tomatillo and rinse it. Place tomatillo on a broiler pan. Broil 4-5 inches from the heat for 10 minutes or until soft and lightly charred, turning once halfway through broiling time.

2. In a blender or food processor combine the tomatillo, avocado, onion, garlic, habanero pepper and salt. Cover and blend or process until smooth.


For the Crema de Chipotle:

  • 1/2 cup Mexican crema or sour cream
  • 1 tsp. minced canned chipotle chile peppers in adobo sauce

1. Combine the crema or sour cream and the minced peppers in a small bowl and stir. Store in the fridge until ready to use.

Carne Asada Taco recipes adapted from Better Homes and Gardens and Simply Recipes. Sharing this recipe at the following fun link parties.


2 comments:

  1. Ole! Those tacos look absolutely fabuloso! The chipotle crema puts them totally over the top! Pinning!

    Jenn

    ReplyDelete
  2. Looks super!! Crema de Chipotle! Wow :)

    ReplyDelete

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