Beef Carne Asada Soft Tacos Recipes

Steps:

• In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
• Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
• In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
• Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
• Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
• Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
• Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
• Enjoy!

Steps:

• Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
• Preheat the grill or broiler.
• Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
• Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

Steps:

• Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
• In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
• Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
• To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Steps:

• Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce).
• Preheat grill.
• Sprinkle lime juice over steak and season both sides with salt and pepper.
• Grease rack with olive oil before placing steak on grill.
• Grill until desired doneness is reached.
• Transfer to a cutting board to rest.
• Thinly slice across the grain.
• Quickly warm tortillas on grill, about 5 seconds per side.
• Serve meat in tortillas with salsa, avocado, onion and cilantro.
• Note: these can easily be done on the stove top!