Thursday, July 8, 2010

Carne Asada tacos with Pico de Gallo

Ok, here goes! These tacos are one of Aaron's favorite dishes to order at Mexican restaurants, so I tried to re-create the magic! Carne Asada tacos taste authentic and with a little pico they're perfect! Aaron and I both agreed that this recipe does a great job re-creating the "restaurant flavor" of carne asada. We loved 'em!

2 pounds flank or skirt steak (but don't get all worked up, the old frozen steak you have in the freezer will do fine. We used ribeyes we had actually)
Olive Oil
Salt and pepper


4 garlic cloves, minced
1 jalapeno chile pepper, seeded and minced
1 teaspoon cumin

1 large handful fresh cilantro, leaves and stems, finely chopped
Salt and pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Lay the steak in a large bowl or baking dish. Combine the
marinade ingredients and pour over the steak. Make sure each piece is well coated. Cover and refrigerate for 1-4 hours. If you can't plan for 1-4 hours before your meal you can marinade overnight. I did.

Preheat grill over medium-high heat. Spray grates with cooking spray to prevent sticking. Remove the steak from marinade. Grill the pieces for a few minutes only, on each side, until medium rare to well done, to your preference. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas and pico de gallo (recipe follows). To warm tortillas place non stick skillet on warm-low heat. Heat each side of tortilla for 15-30 seconds. Now, we both agree the pico is delicious... but build your taco with carne, pico, a drizzle of jalapeno juice (from canned jalapenos), and a dallop of sour cream--- YUM!


1 1/2 pounds plum/Roma tomatoes, seeded, chopped
3/4 cup chopped onion
1/2 cup chopped fresh cilantro

3 tablespoons fresh lime juice
3 tablespoons minced seeded jalapeno chiles (about 2 peppers)
1 garlic clove, minced

Mix all ingredients in a medium bowl. Season with
salt and pepper. Cover and chill for 1-2 hours.

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