Flank Steak Tacos
Tortillas are warmed over sautéed carne asada to infuse them with lots of delicious flavors. Carne asada is a staple food of northern Mexico, where it’s the most common dish served at parties and celebrations.
- Tamaulipas
- 6 servings
-
Difficulty: Moderate
- 35 mins
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Tortillas are warmed over sautéed carne asada to infuse them with lots of delicious flavors. Carne asada is a staple food of northern Mexico, where it’s the most common dish served at parties and celebrations.
-
Difficulty: Moderate
6 servings
35 mins
460
Ingredients:
Carne Asada Marinade:
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp each salt and pepper
1 1/2 lb flank steak
1/2 cup olive oil
1/3 cup orange juice
1/4 cup lime juice
2 tbsp white wine vinegar
1 onion, chopped
4 cloves garlic, smashed
1 small bunch fresh cilantro, coarsely chopped
Carne Asada Tacos:
14 Guerrero White Corn Tortillas
1/2 cup refried beans
1 cup salsa verde, divided
1/4 cup sour cream
1/2 cup crumbled cotija cheese
1/2 cup shredded lettuce
1 avocado, sliced
1/2 cup diced white onions
1/3 cup packed fresh cilantro leaves
Lime wedges, for serving
how to make it:
1. Carne Asada Marinade: Stir together chili powder, cumin, oregano, garlic powder, onion powder, salt and pepper; rub all over steak. Drizzle olive oil, orange juice, lime juice and vinegar over top; rub mixture all over flank steak, turning to coat. Mix in onion, garlic and cilantro. Transfer to resealable plastic bag; refrigerate for at least 4 hours or up to overnight.
2. Remove steak from marinade; let stand at room temperature for 1 hour. Heat large (14-inch) heavy-bottom skillet set over high heat; cook steak for 3 to 5 minutes per side or until instant-read thermometer inserted in center reads 130F to 135F for medium-rare, or until cooked as desired. Transfer to cutting board; let stand for 10 minutes. Slice thinly across the grain.
3. Return steak to skillet; sauté over medium-high heat for 2 minutes.
4. Carne Asada Tacos: Arrange tortillas on top of meat; cover with transparent lid. Cook for 1 to 2 minutes or until tortillas are warmed through and infused with carne asada flavor. Remove 12 tortillas; keep warm.
5. Leave remaining 2 tortillas on top of steak; cook for 2 to 3 minutes or until more juices are absorbed and tortillas are infused with more flavor. Serve these 2 tortillas on the side, topped with refried beans and 1 tbsp of the salsa verde. Fold tortillas over; top with sour cream, cotija cheese and lettuce.
6. Serve remaining 12 tortillas as tacos with carne asada, remaining salsa verde, sliced avocado, onions, cilantro and lime wedges.
Tip: If you don’t have a large skillet, cut flank steak in half before marinating and use 2 pans.
55 mins prep
