Carne Asada Tacos

Because I love tacos!  These are probably the best Carne Asada tacos I have ever eaten.  The recipe is so easy and adaptable that you could use it for enchiladas, machaca burritos, whatever your mexican heart desires.  Served up with a side of spanish rice and refried beans, mmmm mmmm good!  This recipe is actually like wine, the longer you let it marinate, the better the flavor.  The last time I made it, which was just two days ago, I got side tracked with another great food idea and put off cooking them for a day and boy am I glad I did, they were AWESOME!  Note: most grocery stores have meat sliced thin for carne asada or you can use french dip meat or simply ask your meat department to slice the meat very thin.  I have found that the thinner the meat the better the flavor and it is not as tough.

~ENJOY~

Picture by Kelly Taylor

Carne Asada Tacos

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Thursday, September 25, 2008

1 1/2 - 2 lbs. Flank Steak

1/3 cup vinegar

1/2 cup soy sauce ( La Choy is gluten free)

1/2 cup olive oil ( I used canola)

1 tsp. ground cumin

1-2 tsp. ground black pepper

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. chili powder

1 tsp. paprika

1 tsp. onion powder

1 1/2 tsp. oregano

2 limes, juiced

4-5 cloves garlic, minced

In a medium bowl, combine all of the ingredients and whisk well, making sure that you blend all of the inredients.  Pour into a large Ziploc bag with the flank steak.  Seal the bag and give it a couple of good shakes, making sure that you coat all of the meat.  Let marinate for at least 6 hours, overnight is better.

Grill your steak to your desired doneness, for thin steaks, it will only take 2-3 minutes on each side for it to be done.  Once the meat is done, let it sit for at least 5-10 minutes.  Slice meat against the grain into small chunks.

Serve in warmed corn tortillas topped with your favorite toppings.  We use Cojito cheese, its a great mexican cheese, lettuce, olives, avocado and Pico De Gallo!  I also serve them with rice and beans.  In my refried beans, whether they are from a can or dehydrated, I always add about a tablespoon of butter and a teaspoon of garlic, it gives them great flavor.

Delicioso!