Carne Asada Tacos Recipe
The combination of spicy peppers, grilled pineapple, and Carne Asada make these Carne Asada Tacos downright delicious.
Ingredients
Carne Asada:
- 1/2 cup fresh cilantro chopped (some stems in it are fine)
- 2 tbsp white vinegar
- 4 cloves garlic 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
Salsa de Aguacate:
- 1 large tomatillo
- 1 medium avocado halved, seeded, peeled and cut up
- 1/4 cup onion (whatever color you prefer, I used red onion) chopped
- 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
Crema de Chipotle:
- 1/2 cup Mexican crema or sour cream
- 1 tsp minced canned chipotle chile peppers in adobo sauce
Instructions
Carne Asada:
- 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.
- 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.
- 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.
Salsa de Aguacate:
- 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.
- In a blender or food processor combine the tomatillo, avocado, onion, garlic, habanero pepper, and salt. Cover and blend or process until smooth.
Crema de Chipotle:
- Combine the crema or sour cream and the minced peppers in a small bowl and stir. Store in the fridge until ready to use.
Nutrition
Calories: 2375kcal, Carbohydrates: 52g, Protein: 205g, Fat: 149g, Saturated Fat: 32g, Polyunsaturated Fat: 37g, Monounsaturated Fat: 50g, Trans Fat: 0.4g, Cholesterol: 607mg, Sodium: 8553mg, Potassium: 4529mg, Fiber: 18g, Sugar: 14g, Vitamin A: 1564IU, Vitamin C: 68mg, Calcium: 501mg, Iron: 17mg