Tacos de carne asada: beef tacos
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 230, total fat 8 G., saturated fats 2 G., proteins 14 G., carbohydrates 25 G., fiber 4 G., cholesterol 35 mg, sodium 624 mg, sugar 2 G.
Calories 230, total fat 8 G., saturated fats 2 G., proteins 14 G., carbohydrates 25 G., fiber 4 G., cholesterol 35 mg, sodium 624 mg, sugar 2 G.
Carne asada is a flavorful grilled meat served as the filling for delicious tacos. This recipe uses a large beef flank steak. Before grilling, marinate the meat for an hour. Use store-bought pickled jalapeños for the marinade—the result will be delicious! The meat will be tender, juicy, and just the right amount of savory. Once cooked, cut the steak into bite-sized pieces and serve on a double-walled corn tortilla with salsa, fresh cilantro, and onions. If you can't grill the steak, you can broil it in your oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 flank steak, trimmed of visible fat
- 1 cup pickled jalapeños, including carrots and onions from a jar
- 8 corn tortillas
- 1/4 cup white onion, coarsely chopped
- 1/4 cup cilantro leaves
- 2 tablespoons arbol pepper salsa
- 1 tbsp rapeseed oil + more as needed
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Recipes with similar ingredients: beef, salsa sauce, pepper de arbol, jalapeno pepper
Cooking the dish according to the recipe:
- Coat one side of the steak with the pickled jalapeño, then turn over and let sit, covered, for 1 hour.
- Preheat grill or oven to grill mode.
- Season both sides of the steak with salt and black pepper and place it on a hot grill or in the oven under the broiler. Cook the steak for 5-6 minutes per side (for medium-rare), then cut into 0.5 cm (1/4 inch) pieces.
- Heat a small skillet and add 1 tablespoon of canola oil. Heat the corn tortillas for 30 seconds on each side, adding more oil as needed. Stack two tortillas, place the meat in the center of each stack, and top with onion and cilantro. Drizzle each taco with 1 teaspoon of salsa de árbol.
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