Beef Carne Asada Soft Tacos Recipes

BEEF TACOS: TACOS DE CARNE ASADA

Steps:

• Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
• Preheat the grill or broiler.
• Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
• Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

BEEF CARNE ASADA SOFT TACOS

Steps:

• In small bowl, stir Guacamole Seasoning (from dinner kit) into mashed avocado until well blended. Press plastic wrap onto surface of guacamole, and refrigerate. Stir again before serving.
• In medium bowl, stir Beef Seasoning (from dinner kit), water, lime juice and 1 tablespoon of the oil. Dip whole steak (unsliced) into seasoning mixture until well coated on all sides.
• In 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Carefully add whole steak to hot oil. Cook 2 to 3 minutes on each side. Surface of steak will be charred in spots. Remove skillet from heat, and let steak rest in skillet 5 minutes to allow juices to settle.
• Transfer steak to cutting board, leaving juices in skillet. Cut across grain into thin strips. Return steak strips to skillet, and combine with steak juices. Cook steak strips over medium-high heat 1 to 2 minutes or until desired doneness.
• Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
• Spoon steak strips onto tortillas. Top with guacamole, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.

CARNE ASADA TACOS RECIPE BY TASTY

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!

CARNE ASADA SOFT TACOS

Steps:

• Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce).
• Preheat grill.
• Sprinkle lime juice over steak and season both sides with salt and pepper.
• Grease rack with olive oil before placing steak on grill.
• Grill until desired doneness is reached.
• Transfer to a cutting board to rest.
• Thinly slice across the grain.
• Quickly warm tortillas on grill, about 5 seconds per side.
• Serve meat in tortillas with salsa, avocado, onion and cilantro.
• Note: these can easily be done on the stove top!

CARNE ASADA TACOS

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.

CARNE ASADA TACOS

Steps:

• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white 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. Cover with plastic wrap, and marinate in refrigerator overnight.
• In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
• Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
• Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto 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.
• Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.