taco tuesday. [carne asada tacos w. smoky dried-chile salsa, onion-cilantro relish & cotija cheese]

June 11th, 2013 by | comments

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Happy Taco Tuesday! This is a bold statement, but I have to admit that these are some of the best carne asada tacos I’ve ever tasted. The marinade for the meat was divine–I would have been content eating the carne asada alone. I recommend going light on the smoky dried-chili salsa, as it’s pretty dang spicy. But since I have a cold right now, I didn’t mind so much, as it cleared up my sinuses!


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carne asada tacos w. smoky dried-chile salsa, onion-cilantro relish & cotija cheese
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Steak marinade recipe:
  • 3 lbs. flank steak
  • ⅓ cup white vinegar
  • ½ cup reduced sodium soy sauce
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • ½ cup olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Onion relish recipe:
  • 1 white onion, finely diced
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salsa recipe:
  • 2 large tomatoes
  • 2 jalapenos
  • 1 white onion, quartered
  • 4 cloves garlic
  • 4 dried New Mexico chile pods
  • Salt and pepper, to taste
  • Additional ingredients:
  • Corn tortillas
  • Cotija cheese
  • Limes, for garnish
Instructions
  1. For the marinade: Lay the flank steak in a large glass baking dish (might need 2 dishes).
  2. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice and olive oil. Season with salt, 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.
  3. Cover with plastic wrap and marinate for 1 to 8 hours in refrigerator (I marinated for 6 hours).
  4. When ready to cook, heat vegetable oil in a large skillet over medium-high heat. Place meat in skillet and cook until done, about 2-3 minutes per side.
  5. For the onion relish: In a small bowl, stir together onion, cilantro, and lime juice. Cover with plastic wrap and refrigerate until ready to use.
  6. For the salsa: Preheat oven to 450 degrees.
  7. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove and place in a bowl of water to soak for about 30 minutes.
  8. Place the tomatoes, onion, jalapeno, and garlic on 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.
  9. Taco assembly: Warm the tortillas (stove-top or microwave), then top with carne asada, onion relish, salsa and Cotija cheese. Garnish with lime juice, if desired.
Notes
Recipe from All Recipes.

 

 

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