Street Tacos de Carne Asada
| Serves | 12 |
|---|---|
| Ingredients | Vegetables, Dairy, Meat |
| Day Part | Dinner |
| Cuisine Type | Mexican |
Traditional flame-grilled, marinated skirt steak is sliced, chopped and placed in warm Mission® 4.5” Corn Tortillas. Then topped with thin sliced fresh radish, grilled scallions, and crumbled Cotija cheese and served with two unique salsas, salsa rojo and salsa verde.
Ingredients
72 each 4.5" White Corn Tortilla
Marinated Carne Asada Steak, see related recipe
3/4 cup Julienned Radishes
12 each Scallions, grilled, cut into 1 1/2" sections
2 each Avocado, cut into thin slices
3/4 cup Crumbled Cotija Cheese
Salsa Verde, see related recipe
Salsa Rojo, see related recipe
Marinated Carne Asada Steak
8 each Garlic Cloves, peeled and minced
2 each Jalapeño Chile Pepper, seeded and minced
2 tsp. Cumin Seed, toasted and fresh ground
1/2 cup Fresh Cilantro, leaves and stems, finely chopped
4 each Lime, juiced
1/4 cup White Vinegar
1 tsp. Sugar
1 cup Olive Oil
4 lbs. Skirt Steak, raw
Salsa Rojo
1 each Dried Ancho Chile, stemmed and seeded
1 each Dried Hot New Mexico Chile, stemmed and seeded
2 each Dried Chipotle Chile, stemmed and seeded
1 Tbsp. Dried Mexican Oregano
1 Tbsp. Cumin Seeds
1 Tbsp. Coriander Seeds
1 cup Hot Steaming Water
8 each Roma Tomatoes, quartered
1 each Spanish Onion, sliced
3 each Garlic Cloves, peeled
3 Tbsp. Olive Oil
Salt and Pepper to taste
1 Tbsp. Sugar
1 each Lime, juiced
Salsa Verde
2 each Fresh Anaheim Chile Pepper
1/2 lb. Tomatillos, husked, rinsed, diced
1.5 cups Chicken Broth
1/4 cup Chopped Green Onion
1 each Fresh Serrano Chile Pepper, stemmed and seeded
2 each Garlic Clove, peeled
1/4 cup Chopped Fresh Cilantro, stems and leaves
1 Tbsp. Heavy Whipping Cream
1/2 each Lime, juiced
Salt and Pepper to taste
Steps
- Preheat an open flame grill to medium-high heat.
- Grill Carne Asada marinated skirt steak for 4 to 5 minutes per side or to desired doneness. Let rest and cut into ¼” thick strips.
- To make 3 Tacos de Carne Asada: Double 2 warm tortillas for each taco, fill each with 3 to 4 pieces of steak, 1 slice of avocado, 2 strips of grilled scallions, a sprinkling of radish and ½ ounce each of cheese and salsa verde. Serve warm with a ramekin of Salsa Rojo.
Marinated Carne Asada Steak
- In a mixing bowl, combine all ingredients. Transfer to a zip top bag and add steak, toss to coat and let marinade under refrigeration for 1 to 4 hours.
Salsa Rojo
- Tear chiles into pieces and toast them in a dry sauté pan over medium heat until just fragrant, about 2 minutes. Add spices and continue to toast for another 2 minutes. Remove from heat and add hot water; let stand for 10 to 15 minutes.
- Preheat the broiler. Place tomatoes, onion and garlic on sheet pan, drizzle with olive oil and season as desired with salt and pepper. Broil until everything is well charred, about 10 minutes.
- Add chile mixture to blender and puree until smooth. Next add roasted tomato mixture and blend until completely smooth. Stir in sugar and lime juice and season with additional salt and pepper as necessary; hold refrigerated.
Salsa Verde
- Char Anaheim chiles over open flame or under broiler until blackened and transfer to ziptop bag and let stand for 10 minutes. Peel, seed and chop roughly.
- In saucepan, combine tomatillos, broth, green onions, Serrano chile and garlic over medium high heat. Simmer for 15 minutes or until reduced to 1 2/3 cup. Transfer mixture to blender and add Anaheim chiles, cilantro, cream, and lime juice; puree until smooth. Season with salt and pepper to taste; hold refrigerated.