Carne Asada Tacos
Homemade carne asada tacos are marinated in a spicy chipotle sauce and grilled quickly for juicy medium-rare steak tacos
Equipment
Ingredients
- 2 ½ pounds skirt or flank steak
Marinade
- 4 chipotle peppers in adobo sauce roughly chopped
- 1 tablespoon minced garlic
- ¾ cup chopped onions
- ½ teaspoon ground cumin
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
- ½ cup tomato purée
- ½ cup fresh lime juice
- 1 ½ teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup canola or vegetable oil
- For serving: corn or flour tortillas shredded lettuce, cheese, cilantro, salsa, jalapeños, green onions, avocado
Instructions
- In a large bowl or blender jar, blend the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil. (Use an immersion blender to puree it in a bowl.)
- Place the steak in a large, resealable plastic bag with the marinade and refrigerate for several hours or overnight.
- Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature.
- Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Let the steak rest for 5 minutes and then slice it against the grain into 1-inch slices. Serve immediately.
Notes
Slightly adapted from Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. https://www.latimes.com/food/la-fo-carneasada_rec16a-2008jul16-story.html