Carne Asada Tacos with Pickled Red Onions
Chef Justin Brown
Gourmet Grub Scratch Kitchen
Street tacos are the kind of shareable food celebrants are looking for on Cinco de Mayo. Chef Justin Brown sets these tacos apart with a topping of pickled red onions. No complicated canning equipment is necessary—the onions are pickled in the refrigerator and can be stored for up to two weeks.
Pickled red onions
36 oz. red onions, julienned
2 oz. pickling spice
1½ cups red wine vinegar
1½ cups sugar cane vinegar
6 oz. granulated sugar
3¼ oz. sea salt
2 tsp. ground cumin
2 tsp. ground coriander
4 corn tortillas
4 oz. carne asada meat, chopped
½ cup shredded cabbage
½ cup pickled red onions
Salsa and guacamole, for garnish
- For pickled red onions: Place julienned onions in large glass bowl. Wrap pickling spice in cheesecloth.
- In large, nonreactive saucepan over medium-high heat, combine vinegars, sugar, salt, pickling spice, cumin and coriander; bring to a boil. Pour boiling liquid over onions in bowl. Place bowl of onions in refrigerator to cool. Once cool, transfer to covered container and store in refrigerator for up to two weeks.
- For service, warm tortillas on griddle or tortilla press. Heat carne asada meat.
- Place one ounce carne asada meat in each warm tortilla. Top with 2 tablespoons shredded cabbage and 2 tablespoons pickled onions. Add salsa and guacamole, if desired. Serve immediately.
Photo courtesy of National Onion Association