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Carne Asada Tacos

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Carne Asada Tacos Carne Asada Tacos

Carne Asada Tacos






What a weekend it was, and not necessary in a good way;  maybe we are in retrograde.  I felt like everything that we had planned fell through at the last minute from dinner plans to trying to see people we want to see.  Then to top it all off I disappointed my god-daughter and have felt the pit of that sadness since.  UGH.  We ended up making the most of changed plans, by going on hikes, spending time together, and time to remake this recipe so I could shoot it!  It has been awhile since I posted a Taco Tuesday recipe, and I decided last minute that this recipe for Carne Asada Tacos was meant for sharing as well as for soothing a crazy weekend.

 
I started playing around with this recipe after our trip to San Jose del Cabo where we ate tacos every day, and the Carne Asada down there rocked.  I have said it again and will say it now, tacos at home are not as good as the way they make them in Mexico.  Simplicity is where it is at, so put away that guacamole, cheddar cheese and sour cream.  You will want to enjoy the richness of the grilled beef and the subtlety of pickled onions and spicy pico de gallo.
When I asked our waiter at one of the restaurants, we enjoyed Carne Asada at for the recipe I was given a list of ingredients, told to mix it all together and then grill.  Love when that happens as it gives me some flexibility to give it that person touch.  I do marinate the skirt steak  overnight as the flavor is great;  but, if you do not have time at least 4 hours is good.  As well, if you do not have a grill, you can use your oven broiler, it works out just was well.  You won’t get that smokey flavor, but it will still be good.  I think I want to try it in a slow cooker this winter as well!  Will keep you posted.
Serve with your favorite pico de gallo and our pickled onions, which are addicting!

 
 

Carne Asada Tacos   Print Prep time 40 mins Cook time 10 mins Total time 50 mins   Author: Chez Us Recipe type: Dinner Cuisine: Tacos Serves: 6 servings Ingredients 2 whole dried ancho chilies, stems and seeds removed 2 whole dried guajillo chilies, stems and seeds removed ¼ cup hot water 1 whole chipotle peppers, canned in adobo sauce 3 tablespoons fresh lime juice ½ cup fresh orange juice 3 cloves garlic 1 tablespoon whole cumin seed, toasted and ground kosher salt 2 pounds skirt steak corn tortillas, warmed pico de gallo pickled red onions How To Place the dried chilies in a small bowl and cover with ¼ cup of hot water. Use a spoon to move around the mixture a bit, then let sit for 30 minutes. Place the softened peppers along with the liquid into a food processor. Then add the chipotle peppers, citrus juices, garlic and cumin. Pulse until smooth. Season to taste with salt. Place the skirt steak in a large mixing bowl and smear the marinade all over the meat on both sides. Really get it mixed in. Then place into a large ziplock bag and into the refrigerator for at least 4 hours,...


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Fuente de la noticia: chezus
Fecha de publicación: 29-09-2015 21:39
visto: 4

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