Food

Carne Asada Taco Recipe for Cinco de Mayo

originally posted here

While this Cinco de Mayo 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 Taco Recipe for Cinco de Mayo! While this Cinco de Mayo 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.

Get the recipe below!

Carne Asada Tacos

Yield: Makes several servings

Ingredients:

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

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

For the Crema de Chipotle:

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

Directions:

For the Carne Asada:

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. 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. 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 Simple Recipes.

Happy Cinco de Mayo!