MEXICAN TAKE-OUT CARNE ASADA TACOS WITH ROASTED POBLANO RAJAS
Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Steak
Time 5h40m
Yield 12 tacos
Number Of Ingredients 15
Steps:
- To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
- To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
- In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
- Saute for 5 minutes.
- Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
- Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
- Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
- Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
- Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
- To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.
Nutrition Facts : Calories 287.9, Fat 11.8, SaturatedFat 3.5, Cholesterol 30.4, Sodium 501.4, Carbohydrate 27.4, Fiber 3.1, Sugar 1.4, Protein 17.2
ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)
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
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
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS
Steps:
- 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
- 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
- Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
- While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
- 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
- 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
- Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.
MEXICAN CARNE ASADA TACOS
Make and share this Mexican Carne Asada Tacos recipe from Food.com.
Provided by Leslie G
Categories One Dish Meal
Time 15m
Yield 10 tacos
Number Of Ingredients 10
Steps:
- Put steak (whole) in a large bowl.
- Add lime, pepper, and garlic salt to taste.
- Let chill for about 1 hour.
- Heat vegetable oil in a medium temperature in a medium skillet.
- Cook until both sides of steak are browned and cooked through (about 5 mins) leave aside.
- Cook tortillas on a flat pan until browned and flexible.
- Cut up steak into small squares and put on tortillas.
- Toppings:.
- mix tomatoes,onions, and cilantro in a bowl.
- Add lime, salt to taste.
- Pour sour cream, guacamole, lime wedges, and refired beans on separate bowls and set on table.
- Serve tacos and let guests put on different toppings.
CARNE ASADA TACOS
I love the spicy carne asada tacos at a local eatery and went in search of a recipe I could use to make them myself. I ran across this one in our local paper.
Provided by SharleneW
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
- Plan to have tortillas warmed as you are ready to serve meat.
- For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
- Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
- Marinate in refrigerator for at least 20 minutes, but longer is better.
- When grill is red hot, grill steaks on each side for 1-2 minutes.
- Meat is thin and cooks quickly.
- Sprinkle meat with coarse salt as it cooks.
- Let meat cool a couple of minutes, then cut into thin strips against the grain.
- Serve immediately with warmed tortillas, salsa and garnishes.
- Salsa: combine all ingredients and season to taste.
- You should have about 1 1/4 cups.
Nutrition Facts : Calories 379.9, Fat 14.1, SaturatedFat 5.5, Cholesterol 102.8, Sodium 112.7, Carbohydrate 27.6, Fiber 4.5, Sugar 2.7, Protein 36
CARNE ASADA TACOS
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
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
TAQUERIA STYLE TACOS - CARNE ASADA
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
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
More about "mexican take out carne asada tacos with roasted poblano rajas recipes"
CARNE ASADA TACOS RECIPE (SO FLAVORFUL!) - GIMME SOME …
From gimmesomeoven.com
5/5 (3)Estimated Reading Time 4 minsServings 12-16Total Time 2 hrs 12 mins
CHARRED CARNE ASADA TACOS WITH ROASTED POBLANOS
From rachaelrayshow.com
CARNE ASADA CON RAJAS RECIPE ON FOOD52
From food52.com
TACOS RAJAS POBLANAS - MEXICAN APPETIZERS AND MORE!
From mexicanappetizersandmore.com
PAPAS CON RAJAS TACOS (POTATO WITH ROASTED POBLANO …
From thecuriouschickpea.com
RAJAS TACOS | FEASTING AT HOME
From feastingathome.com
ROASTED POBLANO CARNE ASADA ENCHILADAS - LA PIñA EN …
From pinaenlacocina.com
CARNE ASADA TACOS RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
CARNE ASADA TACOS RECIPE (MEXICAN STREET TACOS) - THE …
From theanthonykitchen.com
RAJAS CON CREMA | AUTHENTIC MEXICAN RECIPE BY MUY DELISH
From muydelish.com
4.9/5 (33)Total Time 25 minsCategory Side DishPublished Jan 9, 2020
CARNE ASADA - JO COOKS
From jocooks.com
BEST MEXICAN TAKE OUT CARNE ASADA TACOS WITH ROASTED POBLANO …
From recipert.com
OUR NEW FAVORITE TACO: POTATO AND POBLANO RAJAS (TACOS DE PAPA)
From familiakitchen.com
CARNE ASADA TACOS RECIPE - MEXICAN.FOOD.COM
From food.com
RAJAS CON CREMA {CREAMY ROASTED POBLANOS} - ¡HOLA! JALAPEÑO
From holajalapeno.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #north-american #main-dish #beef #mexican #meat #steaks
You'll also love