CARNE ASADA TACOS
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Provided by DIALIEN
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 40.1 g, Cholesterol 69.2 mg, Fat 22.8 g, Fiber 12.9 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 873 mg, Sugar 4.8 g
CARNE ASADA TACOS
Provided by Food Network
Number Of Ingredients 24
Steps:
- 1. Add uncooked carne asada to large bowl
- 2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat
- 3. Mix together completely and marinate 5 minutes
- 4. Add marinated meat to grill on medium to high heat
- 5. Brush the marinade over meat and cook until well done
- 6. Grill cactus on both sides medium heat, 5 minutes on each side
- 7. Remove meat and cactus from grill and sliced in very thin pieces
- 8. Warm tortillas on grill
- 9. Place warmed tortilla on plate
- 10. Add carne asada to center of tortilla
- 11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa
- 12. Serve
- Guacamole:
- Combine all ingredients in a bowl, mix well and serve.
LARRY'S CARNE ASADA TACOS
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 3h30m
Yield 16 tacos
Number Of Ingredients 13
Steps:
- Slice the meat into 1/4-inch-thick-strips. The shape of the pieces doesn't matter but larger ones will be easier to grill.
- Remove seeds from chilies and toast the seeds in a dry skillet until lightly colored. Put the seeds onto a plate and cool them completely. In a spice grinder or coffee mill, grind the seeds to a fine consistency. Place meat in a large bowl and add ground chili seeds, garlic, crumbled bay leaf, and enough olive oil to coat the meat. Let rest at cool room temperature for 3 to 4 hours.
- Prepare a hot charcoal fire. Season the meat with salt. Grill on both sides until done to your taste. Set the meat aside while you grill the tortillas quickly on both sides to warm them. Tuck slices of meat into each tortilla and garnish with lettuce, onion and salsa.
- In a large skillet lined with aluminum foil, toast the chiles over moderate heat for about 5 minutes, until they almost smoke, stirring often.
- Bring 2 cups of salted water to a boil. Add the toasted chiles, garlic, and oregano. Simmer about 10 minutes, or until the chiles are soft.
- Pour into a blender. Blend on low speed for several seconds, then increase to high speed for about 1 minute or until smooth. Add water to thin out sauce if you prefer.
ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)
I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe (with some help from other 'zaars) which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene--W and modified the dressing recipe 195520 by --Miss Diggy*--.
Provided by Amy in Kansas
Categories < 60 Mins
Time 40m
Yield 6-8 Tacos, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- For carne asada:.
- Marinate meat, then prepare ingredients for dressing, before grilling meat.
- Plan to have flatbread warmed as you are ready to serve meat.
- Marinate steaks in lime juice in a shallow glass dish for 1 minute.
- Next add garlic, crushed red chile, black pepper, and Mexican oregano.
- Marinate in refrigerator for at least 20 but no longer than 40 minutes.
- While marinating meat:.
- Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
- Mix well and refrigerate to let flavors blend.
- Preheat oven to 170 degrees (or lowest heat setting).
- Grill meat to desired doneness
- Remove steaks from grill and let "rest" for 5 minutes.
- Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
- Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
- Once meat has rested, cut meat against the grain into thin strips.
- On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
- Enjoy!
Nutrition Facts : Calories 468.8, Fat 30.1, SaturatedFat 14.7, Cholesterol 155.9, Sodium 667.2, Carbohydrate 5.8, Fiber 0.3, Sugar 3, Protein 42.2
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
ANGELICA'S CARNE ASADA TACOS
Mexican night starts with carne asada--tender citrus-marinated beef piled high on corn tortillas with grilled cactus, cilantro, and 2 types of zesty salsa.
Provided by Allrecipes Member
Categories Tacos
Time 35m
Yield 5
Number Of Ingredients 17
Steps:
- Add uncooked carne asada to large bowl. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat. Mix together completely and marinate 5 minutes.
- Add marinated meat to grill on medium to high heat. Brush the marinade over meat and cook until well done.
- Grill cactus on both sides medium heat, 5 minutes on each side.
- Remove meat and cactus from grill and sliced in very thin pieces.
- Warm tortillas on grill. Place warmed tortilla on plate. Add carne asada to center of tortilla.
- Add to the center, remaining red onion, cactus, cilantro, green onions, remaining 1 tablespoon of lime juice, and salsa.
- Serve with guacamole, if desired.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 29.7 g, Cholesterol 19.6 mg, Fat 11.6 g, Fiber 3.2 g, Protein 10.6 g, SaturatedFat 2.3 g, Sodium 1871.5 mg, Sugar 11 g
CARNE ASADA BY GABRIEL BARAJAS (AKA MR. TACOSWAY) RECIPE BY TASTY
Here's what you need: ball tip sirloin, vegetable oil, taco seasoning, salt, corn tortillas, shredded monterey jack cheese, white onion, fresh cilantro, avocados, serrano peppers, fresh cilantro, garlic, salt, water, dried red chili, stewed tomatilloes, stewed tomato, garlic, salt
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- To make the guacamole, add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender. Blend until smooth, adding water as needed to thin it down. Transfer to a bowl and set aside.
- To make the red sauce, add the dried chilies, stewed tomatillos in 2 cups (480 ml) of their stewing liquid, stewed tomato in ½ cup (120 ml) of its stewing liquid, garlic, and bit of salt in a blender. Blend until everything is well incorporated, adding more salt to taste.
- Mix 1 teaspoon of salt into 1 tablespoon of taco seasoning and rub the seasoning onto both sides of the steak.
- Cut the steak into thin strips, then cut into small pieces.
- Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the steak and cook for 6-8 minutes or until the steak has browned on all sides. Move to the side of the griddle to keep warm.
- Reduce the heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked steak, diced onion, cilantro, red sauce, and guacamole.
- Place the other tortilla (cheese-side down) on top of the fillings. Serve.
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 81 grams, Fat 58 grams, Fiber 24 grams, Protein 41 grams, Sugar 15 grams
ANGELICA'S CARNE ASADA TACOS
Mexican night starts with carne asada - tender citrus-marinated beef piled high on corn tortillas with grilled cactus, cilantro, and 2 types of zesty salsa.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 35m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Add uncooked carne asada to large bowl. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, and 1/2 cup red onions to meat. Mix together completely and marinate 5 minutes.
- Add marinated meat to grill on medium to high heat. Brush the marinade over meat and cook until well done.
- Grill nopales leaves on both sides over medium heat, 5 minutes on each side.
- Remove meat and nopales leaves from grill and slice in very thin pieces.
- Warm tortillas on grill. Place warm tortilla on plates. Add carne asada to center of each tortilla.
- Add to the center, remaining red onion, nopales, cilantro, green onions, remaining 1 tablespoons of lime juice, and salsa.
- Serve with guacamole, if desired.
Nutrition Facts : Calories 219.8, Fat 10.5, SaturatedFat 1.2, Sodium 871.1, Carbohydrate 28.5, Fiber 2.7, Sugar 14.2, Protein 2.4
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