CARNE ASADA CHEESE TACOS
Provided by Marcela Valladolid
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces.
- On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart. Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don't stick together). After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla. Transfer to a baking sheet and cover with aluminum foil to keep warm. Repeat the procedure with the remaining ingredients.
- Serve each cheese taco with sliced avocado and salsa or hot sauce.
CARNE ASADA TORTA
I worked in a Taco shop and learned how to make this. It is a great change from the traditional carne asada burrito.
Provided by quickandsimple
Categories Mexican
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the steak into small bite size pieces.
- Add the parsley, garlic salt, and pepper and coat evenly.
- Heat frying pan on high till hot (water should sizzle on pan).
- Heat oil for a few seconds and immediately add meat in center of pan and quickly spread meat to one layer.
- Once oil has dissipated and the meat has browned, add a tablespoon of water to pan and quickly scrap pan to coat the meat.
- Set aside once water has evaporated.
- Spread mayonnaise on bolillo rolls and heat mayonnaise side down on pan until toasty golden brown.
- Serve with refried beans, carne asada, shredded lettuce, guacamole and pico de gallo on roll.
Nutrition Facts : Calories 501.2, Fat 15.1, SaturatedFat 4, Cholesterol 129.6, Sodium 436.8, Carbohydrate 30.3, Fiber 1.3, Sugar 1.1, Protein 57.3
CARNE ASADA TORTAS
From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own."
Provided by Recipe Junkie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place skirt stead in large ziploc bag.
- In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
- set aside.
- Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
- Pour orange juice mixture over all.
- Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
- Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
- Cover and refrigerate until ready to use.
- Preheat an outdoor grill to medium high.
- Slice torta rolls in half, lengthwise.
- Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
- Cook 1-2 minutes, watching very carefully.
- Remove from grill and keep warm.
- Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
- Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips.
- Spread each half of torta roll with an equal portion of chili mayonnaise.
- Layer a portion of meat on bottom of each roll.
- Top with desired garnishes and serve.
Nutrition Facts : Calories 679.6, Fat 29.9, SaturatedFat 8, Cholesterol 107.9, Sodium 668.7, Carbohydrate 50.6, Fiber 4.6, Sugar 8.9, Protein 52.7
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