Carne Asada By Gabriel Barajas Aka Mr Tacosway Recipe By Tasty

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 BY GABRIEL BARAJAS (AKA MR. TACOSWAY) RECIPE BY TASTY

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!

CARNE ASADA TACOS

Steps:

• Make tortillas, if you're using Homemade Tortillas.
• Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
• Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
• Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
• Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
• Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
• Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
• Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
• Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
• Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
• First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
• Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
• Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
• Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
• Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

CARNE ASADA FRIES RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Cut the potatoes into wedges. In a large bowl, combine the potatoes, olive oil, salt, garlic powder, and paprika until each fry is fully coated.
• Place the fries on the baking sheet and bake for 30-35 minutes, or until the fries are crispy and golden brown.
• In a medium bowl, combine the salt, pepper, chili powder, oregano, garlic, cilantro, orange juice, and lime juice. Add the flank steak and marinate for 20 minutes.
• Heat a cast-iron skillet with the canola oil over medium heat. Cook the steak for 3 minutes on both sides for medium-cooked steak. Remove the steak and let it rest for 10 minutes.
• After 10 minutes dice the steak.
• In an ovenproof skillet, place the baked french fries, Pepper Jack cheese, and diced carne asada, then broil until the cheese is melted.
• Before serving, top with sour cream, guacamole, diced tomatoes, cilantro, and grated cotija cheese.
• Enjoy!