RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA
Ranch-Rubbed Carne Asada Tacos with Avocado Crema
Provided by Hidden Valley
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill or pan over medium-high heat.
- Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, and black pepper to taste. Place steak on the grill and cook for 4-5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
- Put the sour cream, avocado, pinch of seasoning mix and lime juice into a blender or food processor. Puree until smooth.
- Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.
Nutrition Facts :
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
TAQUERIA STYLE TACOS - CARNE ASADA
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
Provided by STANICKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 26
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 for 1 to 8 hours.
- 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.
Nutrition Facts : Calories 369 calories, Carbohydrate 32.2 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 5 g, Protein 18.1 g, SaturatedFat 6.9 g, Sodium 839.8 mg, Sugar 2.3 g
RANCH-RUBBED CARNE ASADA TACOS WITH AVOCADO CREMA, RADISH, AND LIME
Ranch-rubbed grilled steak is the star of these mouthwatering carne asada tacos served with avocado crema, radish, and lime.
Provided by Hidden Valley Ranch
Categories Hidden Valley®
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat a grill or pan over medium-high heat.
- Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
- Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
- Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.
Nutrition Facts : Calories 424 calories, Carbohydrate 36.4 g, Cholesterol 56.5 mg, Fat 23 g, Fiber 8.6 g, Protein 22.8 g, SaturatedFat 8.5 g, Sodium 101.6 mg, Sugar 2.1 g
CARNE ASADA TACOS OR AL PASTOR TACOS
I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.
Provided by Vic Voss
Categories World Cuisine Recipes Latin American Mexican
Time 6h40m
Yield 6
Number Of Ingredients 26
Steps:
- Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
- Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
- Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
- Heat tortillas in a microwave safe plate until warm, about 1 minute.
- Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.9 g, Cholesterol 36.4 mg, Fat 8.8 g, Fiber 8.8 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 1336.6 mg, Sugar 4.5 g
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