Taqueria Style Tacos – Carne Asada

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Description

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.

Ingredients

  • 3 pounds flank steak
  • ⅓ cup white vinegar
  • ½ cup soy sauce
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 white onion, chopped
  • ½ cup chopped fresh cilantro
  • 1 lime, juiced
  • 2 large tomatoes, chopped
  • 2 jalapeno peppers, chopped
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 4 dried New Mexico chile pods
  • 1 pinch salt and pepper to taste
  • 1 (32 ounce) package corn tortillas
  • 2 cups grated cotija cheese (Optional)
  • 2 limes, cut into wedges

Instructions

  1. Lay flank steak in a large glass baking dish.
  2. Make the marinade: Whisk soy sauce
  3. oil
  4. vinegar
  5. 4 cloves of garlic
  6. juice of two limes
  7. salt
  8. black pepper
  9. white pepper
  10. garlic powder
  11. chili powder
  12. oregano
  13. cumin
  14. and paprika together in a bowl until well blended; pour over steak
  15. turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
  16. Make the relish: Stir onion
  17. cilantro
  18. and lime juice together in a small bowl. Set aside.
  19. Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
  20. Place tomatoes
  21. 1 onion
  22. 4 cloves of garlic
  23. and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted
  24. about 20 minutes. Transfer vegetables into a blender or food processor. Add soaked chiles
  25. salt
  26. and pepper; puree until smooth.
  27. Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips.
  28. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.
  29. Warm tortillas in a dry skillet over low heat for about a minute on each side.
  30. Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.

Prep Time: 25 mins

Cook Time: 10 mins

Total Time: 1 hr 35 mins

Servings: 16

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