Taqueria Style Tacos Carne Asada Recipes

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TACOS CARNE ASADA



Tacos Carne Asada image

Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 servings (2 tacos per person)

Number Of Ingredients 27

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

Steps:

  • Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
  • Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
  • Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  • To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
  • In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
  • Yield: approximately 1 1/4 cups
  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
  • Yield: 2 cups

TAQUERIA STYLE TACOS - CARNE ASADA



Taqueria Style Tacos - Carne Asada image

This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on soft corn tortillas.

Provided by MilkAndCookies

Categories     Steak

Time 8h25m

Yield 8 Tacos, 8 serving(s)

Number Of Ingredients 26

3 lbs flank steaks
1/3 cup white vinegar
1/2 cup soy sauce
4 garlic cloves, minced
2 limes, juice of
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juice of
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 garlic cloves, peeled
4 dried red chile pods
1 pinch salt and pepper, to taste
1 (32 ounce) package corn tortillas
2 cups grated Cotija cheese (optional)
2 limes, cut into wedges

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.
  • NOW THE ONION RELISH: 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.
  • FOR THE PUREED CHILE SALSA: Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, and 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 701.4, Fat 31.2, SaturatedFat 8.3, Cholesterol 115.7, Sodium 1451.8, Carbohydrate 61.9, Fiber 9.6, Sugar 4.6, Protein 45.9

CARNE ASADA TACOS



Carne Asada Tacos image

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

1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
½ teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
½ large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon

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



Carne Asada by Gabriel Barajas (aka Mr. TacosWay) Recipe by Tasty image

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

1 lb ball tip sirloin
2 tablespoons vegetable oil
1 tablespoon taco seasoning
1 teaspoon salt
16 corn tortillas
1 ½ cups shredded monterey jack cheese
½ cup white onion, diced
½ cup fresh cilantro, chopped
4 avocados
3 serrano peppers
1 tablespoon fresh cilantro
3 cloves garlic
½ tablespoon salt
½ cup water
1 cup dried red chili
4 stewed tomatilloes, plus 2 cups (480 ml) stewing liquid
1 stewed tomato, plus ½ cup (120 ml) stewing liquid
2 cloves garlic
¼ cup salt

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

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)



Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Steps:

  • Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
  • Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
  • Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
  • Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

CARNE ASADA TACOS RECIPE BY TASTY



Carne Asada Tacos Recipe by Tasty image

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

⅓ cup canola oil
⅓ cup distilled white vinegar
⅓ cup fresh lime juice
⅓ cup fresh orange juice
4 teaspoons garlic, minced
3 tablespoons jalapeño, minced
¼ cup fresh cilantro, finely chopped, plus whole leaves for serving
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 lb flank steak
8 white corn tortillas, 5 inch (12.5 cm)
pico de gallo, for serving
guacamole, for serving
sour cream, for serving
cotija cheese, for serving

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

TAQUERIA STYLE TACOS-CARNE ASADA



Taqueria Style Tacos-Carne Asada image

Make and share this Taqueria Style Tacos-Carne Asada recipe from Food.com.

Provided by Please Delete

Categories     One Dish Meal

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 24

3 lbs flank steaks
1/3 cup white vinegar
1/2 cup soy sauce
4 garlic cloves, minced
2 limes, juice of
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juice of
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 garlic cloves, peeled
4 dried chilies
1 pinch salt and pepper, to taste
1 (10 count) package corn tortillas

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 chilie 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.
  • Place the tomatoes, 1 onion, jalapeños, 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 chilie 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 Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa.

Nutrition Facts : Calories 411.3, Fat 23.1, SaturatedFat 6.3, Cholesterol 92.5, Sodium 1131, Carbohydrate 18.3, Fiber 3.1, Sugar 2.9, Protein 32.8

TAQUERIA STYLE TACOS - CARNE ASADA



Taqueria Style Tacos - Carne Asada image

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

3 pounds flank steak
⅓ cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese
2 limes, cut into wedges

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

CARNE ASADA TACOS



Carne Asada Tacos image

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 katamaran

Categories     Meat

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 27

3 lbs flank steaks
1/3 cup white vinegar
1/2 cup soy sauce
4 garlic cloves, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup fresh cilantro, chopped
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 garlic cloves, peeled
4 dried red chile pods
1 pinch salt
1 pinch pepper
1 (32 ounce) package corn tortillas
2 cups Cotija cheese, grated
2 limes, cut into wedges

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.

Nutrition Facts : Calories 395, Fat 20.4, SaturatedFat 7.3, Cholesterol 75.3, Sodium 918.4, Carbohydrate 28.4, Fiber 4.6, Sugar 3.1, Protein 26.1

ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)



On the Border's Carne Asada Tacos (Copycat Recipe) image

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

2 lbs flank steaks or 2 lbs round steaks
1/3 cup freshly squeezed lime juice
2 teaspoons garlic powder
1 tablespoon crushed red pepper flakes
fresh ground black pepper, to taste
2 tablespoons finely ground Mexican oregano (optional)
1/4 cup light mayonnaise
1/4 cup light sour cream
1 1/2 teaspoons buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
2 tablespoons diced jalapeno peppers
1 teaspoon jalapeno juice, from diced jalapeno peppers can
1 tablespoon cilantro, finely chopped
6 -8 pieces flat bread
2 cups Mexican blend cheese (or personal favorite)
1/2 cup French-fried onions

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

TAQUERIA STYLE TACOS - CARNE ASADA



Taqueria Style Tacos - Carne Asada image

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     Beef Tacos

Time 1h35m

Yield 16

Number Of Ingredients 26

3 pounds flank steak
⅓ cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese
2 limes, cut into wedges

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

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authentic-carne-asada-street-tacos-cooking image
Mix: 3-4 cups of orange juice (Enough to fully cover the meat in a freezer bag. 1 tablespoon of lime juice. 1 tablespoon of ground cumin seed. 1 tablespoon of minced garlic (Fresh is always best, but sometimes I use the stuff that comes …
From cooking-mexican-recipes.com
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EASY CARNE ASADA STREET TACOS RECIPE - EATING ON A DIME
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2020-10-06 In a skillet over medium high heat, begin to brown the steak in the oil. (you can also grill to medium heat if you prefer) Add half the onions to the skillet and cook until soft. Save the rest of the onions. Meanwhile season with …
From eatingonadime.com
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TRADITIONAL CARNE ASADA TACO RECIPE WITH HOMEMADE SALSA
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Homemade Chile Salsa. Heat a skillet over medium-high heat. Toast chile pods for a few minutes, then soak in a bowl of water for half an hour. Meanwhile, preheat oven to 450 degrees F. Place the tomatoes, onion, …
From eatingrichly.com
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CARNE ASADA RECIPES | ALLRECIPES
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2021-06-09 Tacos de Carne Asada. Flank steak is marinated in lime and orange juice with vinegar, minced jalapeno, and garlic. Grill the beef until charred on the outside, then slice against the grain into thin strips. Serve with soft flour …
From allrecipes.com
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CARNE ASADA TACOS RECIPE (MEXICAN STREET TACOS) - THE …
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2020-05-01 Set the beef out at room temperature for 30 minutes prior to grilling. Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon Kosher salt and 1 teaspoon …
From theanthonykitchen.com
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TASTETORONTO | SONORAN-STYLE CARNE ASADA TACOS
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Step 2. Char scallions on barbecue or cast iron until blistered and soft. Step 3. To serve, pile thin slices of carne asada on top of the warmed tortilla, add both salsas, onion and cilantro mixture and serve with charred onions and lime …
From tastetoronto.com
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CARNE ASADA SKIRT STEAK TACOS AND MARINADE - VINDULGE
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2021-10-06 Target 450 – 500 degrees Fahrenheit over direct heat using lump charcoal. Direct grilling works best for a thin cut like skirt steak. Grill each side for 3 – 4 minutes for a rare steak or 125 degrees Fahrenheit. Increase the cook …
From vindulge.com
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CARNE ASADA STREET TACOS - HOUSE OF YUMM
2020-06-29 Prepare the Carne Asada marinade: combine the ingredients for the marinade and coat the meat. Top with additional orange and onion slices. ( For additional information on Carne Asada and how to make it check out this post !) Marinate the meat: allow the meat to marinate for at least 4 hours up to overnight.
From houseofyumm.com
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CARNE ASADA TACOS RECIPE (SO FLAVORFUL!) - GIMME SOME OVEN
2020-07-07 How To Make Carne Asada Tacos: To make homemade carne asada tacos, simply… Make the carne asada. Marinate and cook the steak according to recipe instructions. Prepare the toppings. While the steak cooks, go ahead and prepare whatever toppings you would like (plus the tortillas, if you feel like making a batch homemade). Assemble the tacos. Once …
From gimmesomeoven.com
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CARNE ASADA RIBEYE TACOS (BUILD YOUR OWN TACO BAR)
2022-03-21 In a medium-sized bowl, mix together the olive oil, soy sauce, scallions, garlic, lime juice, cumin, sugar, and cilantro. Pour into a zip-top bag with the steaks, massage marinade into the meat. Place in the refrigerator for at least one hour …
From thissillygirlskitchen.com
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TAQUERIA STYLE TACOS CARNE ASADA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian …
From recipeschoice.com
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CARNE ASADA TACOS | GIMME DELICIOUS
Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak. Remove from heat and rest for 5-8 minutes before slicing. Slice into thin 1/4” slices or …
From gimmedelicious.com
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AUTHENTIC CARNE ASADA + STREET TACOS - NATASHASKITCHEN.COM
2020-09-24 An authentic Carne Asada marinade combines the classic Mexican flavors of cilantro, lime juice, garlic and is well-seasoned with chili powder and cumin. The addition of orange juice and soy sauce tenderizes the meat and also adds rich flavor. Pro Tip: Marinate at least 6 hours but we highly recommend marinating overnight for the best flavor.
From natashaskitchen.com
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CARNE ASADA STREET TACOS - CARLSBAD CRAVINGS
Cooked carne asada: transfer chopped carne asada to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating. You can also defrost in the microwave but take care to defrost slowly so your steak doesn’t overcook or get rubbery.
From carlsbadcravings.com
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CARNE ASADA TACOS - SWANKY RECIPES
Marinate in the refrigerator for 3 hours or overnight. Heat skillet to medium-high. Sear meat on both sides until golden brown; about 2-3 minutes per side. Allow meat to rest for 5 minutes then chop. Place meat in warm tortilla with chopped cilantro, diced onions, red …
From swankyrecipes.com
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EASY CARNE ASADA RECIPE
2022-07-12 Combine the jalapeño, garlic, cilantro, citrus juices, vinegar, oil, soy sauce, cumin, salt, and pepper. Marinate flank steak in the mixture …
From tastingtable.com
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AUTHENTIC CARNE ASADA RECIPE (GROUND BEEF TACO RECIPE FROM …
2011-10-06 Squeeze lime juice all over the meat, and turn the meat over and over again until it’s evenly coated with the juice. Then cover, and refrigerate the meat for 30 minutes. Heat 1 tbsp of canola oil in a large skillet on high heat. Stir in 1/3 of the beef, and saute it for one minute.
From authenticmexicanrecipes.net
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LOS TACOS NO. 1 CARNE ASADA TACO RECIPE - FEMALE FOODIE
Pin It. This Los Tacos No. 1 Carne Asada Taco Recipe is absolutely delicious. The care Asada must be marinated for 12-24 hours, so you’ll want to start this preparation the evening before to serve it the next day, or the morning of if you’re making it for dinner. The homemade flour tortillas are simply amazing, but if you don’t have the ...
From femalefoodie.com
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AUTHENTIC CARNE ASADA TACOS WITH GUACAMOLE - FOODIE AND WINE
2020-10-11 Turn the comal/skillet down to medium. Heat up the tortillas, 2 at a time. Heat for approx. 20 seconds on side one, flip and cook for 15 seconds on side two. (Note 1) Transfer the two tortillas to a place and start building the tacos: add guacamole, carne asada and top with onions and cilantro to taste.
From foodieandwine.com
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BEST PINEAPPLE CARNE ASADA TACO RECIPE - DELISH
2020-10-05 Brush with remaining marinade and toss to coat. In a small bowl, stir together sour cream, lime juice, and salt until smooth. To assemble: Microwave taco shells on high for 30 minutes. Fill each ...
From delish.com
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THE BEST CARNE ASADA TACOS RECIPE - WHITNEYBOND.COM
2018-07-24 To make the tacos, combine fresh squeezed lime juice, sea salt, cumin and ground chipotle powder in a ziplock bag. Add fresh chopped cilantro and minced garlic. Add a skirt steak or flank steak to the bag and toss to coat well. Place in the refrigerator to marinade for at least 30 minutes, or up to 8 hours.
From whitneybond.com
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CARNE ASADA TACOS - MSN.COM
Instructions. Whisk together the chile sauce and lime juice and marinate the steak in the mixture 30 minutes. Grill the steak over medium-high heat until it is cooked through; let rest 5 minutes ...
From msn.com
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SONORA STYLE CARNE ASADA TACOS - PATI JINICH
One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work. Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed ...
From patijinich.com
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CITRUSY CARNE ASADA MEXICAN STREET TACOS - SCRAMBLED CHEFS
2022-01-19 Instructions. In a medium bowl, whisk the soy sauce, lime juice, orange juice, 1 tablespoon of the canola oil, ¼ cup of the cilantro, garlic, jalapenos, chili powder, cumin, and oregano. Pour the marinade into a large resealable bag and add the steak. Marinate for at least 2 hours or at best, overnight.
From scrambledchefs.com
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MEXICAN STREET TACOS WITH CARNE ASADA - FOODIE AND WINE
2022-03-26 OPTIONAL STEP: Dice the meat into 1/4" pieces. Add the chunks of carne asada to the skillet and brown on all sides. Remove to a large bowl and cover with a kitchen towel to keep in the heat. Wipe the skillet with a paper towel if you used it to brown the meat. Heat the tortillas, 2 at a time.
From foodieandwine.com
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CARNE ASADA TACOS — MARK BITTMAN
2019-01-17 Put the onion, cilantro, sour cream, and salsa into small serving bowls. 4. Put the steak on the grill directly over the fire. Close the lid and cook, turning once, until medium-rare, 2 to 3 minutes per side. (Nick with a small knife and peek inside.) 5. Transfer to a cutting board, let rest 5 minutes, and slice thinly across the grain (or chop ...
From markbittman.com
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BEST TACOS CARNE ASADA RECIPES | FOOD NETWORK CANADA
2016-06-14 Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Step 6. Yield: approximately 1 1/4 cups. Step 7. In a mixing bowl, combine all ingredients together. Toss thoroughly.
From foodnetwork.ca
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RECIPE: DANNY TREJO'S CARNE ASADA TACOS - CBS NEWS
2019-11-19 Danny Trejo's Carne Asada Tacos . Makes 12 tacos. Ingredients: 12 6-inch tortillas 1½ cups shredded green cabbage ¼ cup Salsa Verde 3 …
From cbsnews.com
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CARNE ASADA STREET TACO RECIPE - REMAKE MY PLATE
Prepare the carne asada meat: Get the oven ready: Place the top oven rack in the second position from top and pre-heat broiler to “High.”. Line a large, rimmed baking sheet with aluminum foil and set aside. Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides.
From remakemyplate.com
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CARNE ASADA TACOS WITH CILANTRO LIME COLESLAW — THE BAKEHOUSE
2021-01-03 Carne Asada Tacos. Equipment: Sous vide, vacuum sealer, blow torch (all optional) Ingredients: 2-3 lbs quality strip steaks . 1 small yellow onion, diced. 2 large cloves of garlic, pressed or minced. 1 bunch green onions, trimmed and sliced. 1/4 cup orange juice. 1 TBS. salt. 1/2 tsp. black pepper. Juice of 2 limes. 2 TBS. white vinegar. 1/4 cup jalapeno garlic …
From thebakehouse.org
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CARNE ASADA TACOS RECIPE {STREET TACOS} | LIL' LUNA
2020-03-20 When you’re ready to cook the meat, preheat a grill or broiler over medium high heat. Pull the steak out of the marinade and cook for 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place the steak on a cutting board and let rest for 5-10 minutes, then slice diagonally into thin strips.
From lilluna.com
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TAQUERIA STYLE TACOS - CARNE ASADA | RESCOOKING.COM
2022-05-01 The instruction how to make Taqueria Style Tacos - Carne Asada. Lay the flank steak in a large glass baking dish. In a medium bowl, shake up together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season like salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. work up until ...
From rescooking.com
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CARNE ASADA STREET TACO | TORTILLALAND
1 cup red onion, diced. 3/4 cup cilantro, chopped. 1 1/2 lb skirt steak (cut into 1/2 pieces) 12 TortillaLand® Street Taco Flour Tortillas. Carne Asada Street Taco Directions. 1. In a large mixing bowl, combine chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, dried, oregano, lime juice, and 1 TBSP of canola oil. 2.
From tortillaland.com
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Top Asked Questions

What is a carne asada Taco?
"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.".
How to cook flank steak for tacos?
Directions 1 Lay the flank steak in a large glass baking dish. ... 2 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. 3 Heat a skillet over medium-high heat. ... 4 Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. ... More items...
How to cook chile pods for tacos?
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).
How do you make Taco Bell tacos with tortillas?
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

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