Friday, August 7, 2009

Carne Asada Tacos

One of the perks of living on the left coast is the endless supply of taquerias. So I'd like to think with all of my hands-on research in the field of taco consumption, I have learned a thing or two. The perfect meal for having guests over, you can put out the fillings and let people assemble their own. Serve with a side of seasoned black beans, and you'll be in business. Of course a margarita or two also won't hurt.

Carne Asada

1 lb flank steak
3-4 cloves garlic, minced
1 habanero pepper, finely chopped
2 tsp lime juice
½ tsp lime zest
2 tsp olive oil
kosher salt
black pepper


About four or five hours before grilling time, place the steak in a Tupperware or large freezer bag, adding all remaining ingredients. Every couple of hours, agitate the meat to make sure it’s getting coated evenly.


Preheat grill to medium-high heat. Grill flank steak about 6 minutes on each side, uncovered. Let the flank steak rest 5 minutes before cutting into it. Meat should be slightly pink in the center.

Seasoned Black Beans

1 can black beans, rinsed and drained
¼ cup chopped onion
¼ tsp cumin
¼ tsp oregano
½ tsp kosher salt
1/3 cup fresh cilantro, coarsely chopped

Heat onion in a tsp olive oil for about 2 minutes. Add beans through salt, cook on medium/low heat until beans are warm. Add cilantro. Serve as a side, or as a topping for the tacos.

Making the tacos:

I used corn tortillas, heated in a skillet with cooking spray. Essential taco toppings include but are not limited to:

chopped onion
fresh cilantro
cheese ( I prefer cotija or Monterey Jack)
avocado or guacamole
jalapeno slices
sour cream
seasoned beans

Assemble and enjoy with a margarita and/or a cold beer.

Note to vegetarians: You can also use this marinade on thick slices of zucchini for grilled veggie tacos. And it’s a great way to get rid of your zucchini now that its probably taking over the fridge.

No comments:

Post a Comment