taco thursday. [carne asada tacos]
Happy taco…Thursday?! Any day is taco day in my books. This carne asada is beyond flavorful and delicious. Serve it alongside some rice and beans or throw it in a taco. :-)
carne asada tacos
Prep time:
Cook time:
Total time:
Ingredients
- 2 lbs. flank or skirt steak, trimmed of excess fat
- 1 recipe Mojo, recipe below
- Olive oil, for coating the grill
- Salt and pepper
- Corn tortillas
- Cotija cheese, crumbled, for garnish
- Fresh cilantro, for garnish
- Lime wedges, for garnish
- Pico de gallo, for garnish, if desired
- Mojo recipe:
- 8 garlic cloves, minced
- 2 jalapeño, minced
- 2 large handfuls fresh cilantro leaves, finely chopped
- Salt and pepper
- 4 limes, juiced
- 2 oranges, juiced
- 4 tbsp. white vinegar
- 4 tbsp. honey
- 1 cup olive oil
Instructions
- For the mojo sauce: In a mortar and pestle or bowl, mash together the garlic, jalapeño, 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, honey, and oil. Shake well to combine.
- 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 (no more), so the flavors can sink into the meat.
- Preheat an outdoor grill or a ridged grill pan over medium-high heat. 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 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.
- Taco assembly: Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until lightly toasted.
- Place a few pieces of carne asada in the center of the tortilla, then sprinkle with Cotija cheese and cilantro. Garnish with lime wedges and pico de gallo, if desired.
Notes
Recipe from Food Network/Tyler Florence.
