Carne Assada Tacos

Carne Assada Tacos

One of the best things about living in Southern California is the access to excellent Mexican food. I thought I’d try some at home.

 

 

 

 

 

 

 

Ingredients

For the marinade:

¼ cup fresh cilantro, minced (leaves and stems)

2 Tbs oil of choice

J2 Tbs key lime juice

1tsp each chili powder, cumin, coriander, tajin

salt or substitute & pepper, to taste

1 lbs flank or skirt or Chuck steak

8 small corn or flour tortillas

\pico de gallo

Lime wedges, Chema or sour cream, and cilantro to serve, optional

Directions

1. Whisk to combine all the ingredients for the marinade in a large bowl. Add the steak to the marinade and marinate for 30 minutes or overnight.
2. Heat a heavy-duty pan or grill on medium-high heat for at least 2-3 minutes. Remove the steak from the marinade and grill 5-6 minutes per side depending on the thickness of the steak.
3. Remove from heat and rest for 5-8 minutes before slicing. Slice into thin 1/4” slices or into tiny bite-size pieces.
4. While the steak is cooking, warm tortillas on the stovetop over an open flame or in a frypan until the edges are charred.
5. Divide steak onto warm tortillas and top with pico de gallo. Serve with lime wedges and your favorite salsa or a light drizzle of Chema or sour cream if desired.