California Carne Asada Soft Tacos Recipes

CARNE ASADA TACOS

Steps:

• 1. Add uncooked carne asada to large bowl
• 2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat
• 3. Mix together completely and marinate 5 minutes
• 4. Add marinated meat to grill on medium to high heat
• 5. Brush the marinade over meat and cook until well done
• 6. Grill cactus on both sides medium heat, 5 minutes on each side
• 7. Remove meat and cactus from grill and sliced in very thin pieces
• 8. Warm tortillas on grill
• 9. Place warmed tortilla on plate
• 10. Add carne asada to center of tortilla
• 11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa
• 12. Serve
• Guacamole:
• Combine all ingredients in a bowl, mix well and serve.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

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.

CARNE ASADA SOFT TACOS

Steps:

• Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce).
• Preheat grill.
• Sprinkle lime juice over steak and season both sides with salt and pepper.
• Grease rack with olive oil before placing steak on grill.
• Grill until desired doneness is reached.
• Transfer to a cutting board to rest.
• Thinly slice across the grain.
• Quickly warm tortillas on grill, about 5 seconds per side.
• Serve meat in tortillas with salsa, avocado, onion and cilantro.
• Note: these can easily be done on the stove top!

CARNE ASADA TACOS

Steps:

• Make tortillas, if you're using Homemade Tortillas.
• Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.
• Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.
• Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
• Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.
• Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.
• Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork.
• Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together.
• Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes.
• Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough.
• First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
• Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side.
• Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
• Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic.
• Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven.

CALIFORNIA CARNE ASADA SOFT TACOS

Steps:

• In a large ziploc bag combine the meat, orange juice, lime juice, minced garlic, 1/2 cup cilantro, paprika, worchester, salt, pepper, sugar, cumin and tabasco and let marinate in the fridgerator at least 24 hours. When ready to grill, heat up the grill to medium heat and remove meat from the marinade and discard bag with marinade. Place meat on the grill, and grill the meat for approximately 20 minutes, about 5 minutes on each side until medium well. Check to make sure that meat does not burn, as there is sugar and fruit juice in the recipe. When finished, take meat off the grill and chop into 2 inch chuncks or 1 inch strips. Serve with the tortillas (which can be warmed on the grilled), and use the sour cream, guacamole, tomato, cilatro, and red onion to garnish the tacos.

CARNE ASADA TACOS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.
• Prepare a grill for high heat.
• Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.
• Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.

CARNE ASADA TACOS

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.

CARNE ASADA TACOS

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.