Carne asada tacos

Votes: 1

Time: 5 hours 40 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 332, total fat 16 G., saturated fats 5 G., proteins 21 G., carbohydrates 27 G., fiber 3 G., cholesterol 59 mg, sodium 459 mg, sugar 3 G.

These steak tacos (carne asada) are perfect for both home cooking and picnics, replacing traditional barbecues. Bring a packaged marinated steak with you when you're heading out (or grill it ahead of time if you're going on a picnic without a grill and then carve it on the spot). These tacos are very juicy, so plan on using two tortillas per serving to prevent them from tearing. Chargrilled green onions, guacamole, and pico de gallo, along with a salsa made from fresh tomatoes, onions, and chili peppers, make a great accompaniment to the grilled steak.

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.

Ingredients for the recipe:

1 skirt steak weighing 1 kg (cut in half if necessary)
1.5 tsp cumin seeds
4 serrano peppers, halved (remove seeds to reduce heat), optional
2 cloves of garlic
3 tablespoons vegetable oil, plus extra for greasing the grill grate and green onions
2 tablespoons light brown sugar
Juice of 4 limes (about 1/3 cup) + lime wedges for serving
2 bunches of green onions
24 white corn tortillas
Guacamole, for serving
Pico de gallo, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, tacos, serrano pepper, green onions, lime, pico de gallo sauce, brown sugar, cumin

Cooking the dish according to the recipe:

Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and cook, stirring occasionally, for about 1 minute. Transfer to a small bowl. Add the chili pepper and garlic to the skillet. Cook over medium heat, turning occasionally, until the vegetables are tender and blackened in spots, about 5 minutes. Remove from the skillet and let cool.
Add the chili pepper, garlic, toasted cumin seeds, vegetable oil, brown sugar and lime juice, 1.5 tablespoons salt and some freshly ground black pepper to a blender and process until smooth.

Transfer the marinade to a large zip-lock plastic bag and add the steak. Shake well to coat and refrigerate for 1-4 hours.
Preheat grill to high heat.
Remove the steaks from the marinade and shake off any excess. Lightly oil the grill grate, place the steak on the grill, and cook until browned and grill marks appear, about 5 minutes. Flip the steak and continue cooking until browned on the other side, about 1-3 minutes more, depending on the thickness of the steak. Transfer the steaks to a cutting board and let rest for 10 minutes.
While the meat is resting, lightly brush the green onions with vegetable oil and grill, turning once, until wilted and charred in spots, about 2 minutes. Coarsely chop the onions.
Heat the tortillas on the grill. Thinly slice the steak diagonally across the grain. Stack two tortillas and top with the steak, fried green onions, guacamole, and pico de gallo. Serve with lime wedges.

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