Carne Asada for Tacos
Carne Asada simply means grilled meat. Layered on a corn tortilla, with the freshest of toppings. San Diego is given credit for thinking of piling Carne Asada on French Fries, with the usual Mexican style toppings – Pico de Gallo, Guacamole, Grated Cheese/Cojita, Jalapeño Crema, etc. Marinate the steak, grill, and thinly slice. Pile on whatever toppings you like.
Carne Asada for Tacos
Just about anything can be called a taco, which essentially means “sandwich.” Take a corn tortilla and put some stuff in it; that’s a taco. Roll the tortilla, it’s a burrito; layer food on top of it, it’s an enchilada; crisp it up and use it as a kind of plate, it’s a tostada; cut it into pieces and bake or fry it, it’s a chip. Thanks to son and “Chef Jobert” for the recipe, marinating and grilling!
Ingredients
- 1 lb. (454 gr) flank steak
- ¼ cup orange juice
- Zest of half a lime
- 2 TBSP (15 gr) onion, thinly sliced
- 1 tsp. cumin
- ½ tsp. smoked paprika
- ½ small jalapeno thinly diced (including seeds)
- ½ tsp. salt
- ¼ tsp. pepper
Serve with any sides you wish:
- Sliced avocado or Guacamole
- Sour cream or Jalapeno Crema
- Cilantro
- Crumbled Feta or Cotija cheese
- Grated cheddar or queso
- Pickled Red Onions
- Pico de Gallo
Instructions
- Place all marinade ingredients in a Ziplock bag, add steak, turn to cover and refrigerate for 24 hours.
- Remove from refrigerator 2 – 3 hours before grilling. Grill rare to medium rare or to your preference over a hot grill. Let rest and thinly slice.
- Serve “Carne Asada” with sides of your preference.
Notes
Depending on the type of condiments you like and spice, this is a tricky one size fits all pairing. the spicier you like it the lighter bodied the wine. otherwise, a medium bodied red is what we settle on.
We’ve paired:
- Villa Antinori Toscana
- La Crema Sonoma coast Pinot Noir