Saturday, July 2, 2011

Carne Asada Tacos

Carne Asada Tacos
2 pounds flank or skirt steak, trimmed of excess fat
Olive oil
Kosher salt and fresh ground pepper
16 corn tortillas
Shredded lettuce
Chopped white onion
Shredded Monterrey Jack cheese

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves
Kosher salt
Freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Pico de Gallo:
4 fresh tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup olive oil
1 teaspoon kosher salt

To make marinade, place garlic, jalapeno, cilantro, salt and pepper into a food processor. Chop until ingredients are finely chopped and paste-like.

Place mixture in a storage container large enough to hold the beef. Add the lime and orange juices, vinegar and oil to the mixture and mix well. Place beef in container and marinate for 1-8 hours. (6-8 hours is ideal. After 8 hours, the citrus juices begin to break down the fibers in the meat, but it takes several hours for the flavors to really develop with the meat.)

To make Pico de Gallo, combine all ingredients. Toss thoroughly. Prepare at least 30 minutes before eating.

Brush the grates of an outdoor grill with olive oil (or spray with nonstick cooking spray BEFORE starting the fire). If using a gas grill, heat to medium-high. Remove beef from marinade. Season both sides with salt and pepper. Grill 7-10 minutes per side, depending on heat of grill and thickness of meat, until medium rare. Place steak on a cutting board and allow to rest 5 minutes.

Place the corn tortillas on the grill. Warm for about 30 seconds per side, until warm and pliable.

Thinly slice the beef at a diagonal across the grain. Place beef down the center of a corn tortilla. Top with lettuce, onion, cheese and Pico de Gallo. (I also added sour cream, because I love sour cream.)

I served this with a Rice-a-Roni rice pouch. The rice was nothing to write home about, but the meat was really delicious.

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