Mexican | Carne Asada Tacos
Posted on January 31, 2014
I had to try these!
Yield: serves 4
about 2 cups red wine vinegar
1 red onion, thinly sliced
1 pound skirt steak
1 clove garlic, halved
salt and black pepper
2 tablespoons olive oil
12 (6-inch) fresh corn tortillas
1 avocado, pitted and sliced
1 cup fresh tomato salsa or fresh tomatillo sauce
cilantro sprigs, for garnish
Marinate the onion: Put the red onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
Pound and marinate the beef: Cut the skirt steak into 4 equal pieces. Using a meat mallet, pound the beef to 1/4-inch thickness.
If using an outdoor grill, preheat it now. Rub the cut side of the garlic clove all over the meat and season generously with salt and pepper. About 5 minutes before grilling, squeeze the juice of 1 lime over both sides of the beef.
Grill the beef: Place a grill pan over high heat and add the olive oil. (If using an outdoor grill, brush the grill with olive oil and set the heat to high.) Grill the beef for 4 minutes per side. Remove from the heat and let it rest for 5 minutes before chopping it into 1/2-inch pieces.
Heat the tortillas: Place four of the tortillas on a plate and sandwich them between to slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or place and cover. Repeat with the remaining tortillas. (Alternately, you can warm the tortillas up one by one in a pan.)
Assemble and serve: To assemble the tacos, place a heaping spoonful of the grilled skirt steak onto the center of a tortilla. Top with marinated onions and a slice of avocado. Serve accompanied by tomato or tomatillo sauce.
Cut the remaining lime into wedges. Garnish with the lime wedges and cilantro sprigs.
(Ref. "Carne Asada Tacos" recipe, Simply Mexican cookbook, p. 61.)