Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Carne Asada Tacos
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 24
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 36
- Cholesterol
- 116
- Sodium
- 616
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
1 1/2 pounds skirt, flank or tri-tip steak
1 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon freshly ground pepper
Pureed Tomato Salsa Cruda, recipe follows
Shredded white cabbage, for garnish
Scallions, for garnish
Thinly sliced radishes, for garnish
Avocado slices, for garnish
Pureed Tomato Salsa Cruda:
4 Italian Roma tomatoes, cored and cut into quarters
1 to 2 Serrano chiles, stemmed, seeded if desired and sliced
Juice of 1 lime
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
- Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
Pureed Tomato Salsa Cruda:
- Combine all of the ingredients in a blender and puree until smooth.