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Carne Asada Tacos 2
1/2 cup chopped onion
3 cloves garlic, chopped
3 tablespoons fresh lime juice
1 tablespoon ground chile de arbol or New Mexican red chile powder
1/4 teaspoon ground cumin
1 (1 1/2 pound) skirt steak, trimmed of fat and the white membrane
12 small corn tortillas
Pico de gallo salsa or your favorite tomato based salsa
Chopped fresh cilantro
Put all the Marinade ingredients into a blender or food processor and puree until smooth.
Cover the steak with the marinade and marinate for 1 hour at room temperature, or 4 hours or more in the refrigerator.
Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don't burn.
Add the steak and grill to the desired doneness (for a steak that is 1 1/2 to 2 inches thick, about 4 to 5 minutes per side for medium rare).
Wrap the tortillas in a damp towel and place in a microwave safe container.
Microwave at 50% for 4 minutes and let sit, covered for a couple of minutes.
Carve the steak across the grain into long thin pieces.
Arrange the meat on a platter and serve along the hot tortillas and the garnishes.
Yield: 10 to 12 tacos
Southwestern Taco Recipes
Southwestern Recipes Index