Recipes

Carne Asada Tacos

Novices and grillmasters alike appreciate this recipe, which puts simple ingredients to work for an authentic, easy, and schedule-friendly meal. The secret? Tart and tangy citrus and vinegar in the beef marinade, which tenderize the meat and complement its richness. If possible, don’t skip making the salsa verde at home, as it’s so simple and fresh, and gives the tacos their vibrant flavor.

Ingredients

Carne Asada
  •  2 lbs skirt steak, cut into 6-inch or so strips
  •  ¼ cup fresh orange juice (from 1 orange)
  •  ¼ cup fresh lime juice (from 2 limes)
  •  2 tablespoons apple cider vinegar
  •  2 tablespoons Armanino Creamy Garlic Sauce
  •  1/3 cup olive oil
  •  1 teaspoon ground cumin
  •  2 teaspoon kosher salt
  •  ¼ teaspoon ground black pepper
Salsa Verde
  •  ¾ pound tomatillos (about 6 medium), husked and rinsed
  •  1-2 medium jalapeños
  •  ½ medium onion, quartered
  •  2 tablespoons fresh cilantro leaves
  •  2 tablespoons fresh lime juice (1 medium lime)
  •  1 tablespoon Armanino Creamy Garlic Sauce
  •  ½ teaspoon kosher salt
Toppings and Assembly
  •  1 medium onion, chopped
  •  ½ bunch cilantro, finely chopped
  •  2 bunches scallions
  •  18 6-inch corn tortillas

Directions

  1. Marinate the steak: In a large zipper type bag or a shallow bowl, combine the ingredients for the marinade.
  2. Place the steak in the bag or bowl and fully coat with the marinade. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in the fridge – but no longer – bringing to room temp before grilling.)
  3. Preheat a grill to medium-high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready -you should be able to hold your hand one inch above the grill grates for only a second- lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs.
  4. For the salsa verde: Place the tomatillos, jalapenos and onion quarters in a bowl and lightly drizzle with oil. Toss to lightly coat.
  5. Place the tomatillos, jalapeño and onions on the preheated grill, turning occasionally until the tomatillos and jalapenos have softened a bit and have some blackened spots and the onions get a little char, about 8-10 minutes.
  6. In a food processor or blender, add the cilantro, creamy garlic sauce, lime juice and salt. Pulse a few times to chop
  7. When the vegetables are ready, roughly chop (discard the jalapeno seeds) and transfer to the blender/food processor along with any accumulated juices.
  8. Pulse until the mixture is mostly smooth, scraping down the sides as necessary. Taste and add additional salt and lime juice if needed. Cover and set aside; refrigerate if not consuming right away. The salsa will thicken up after a few hours in the refrigerator. Can be made up to 3 days ahead and refrigerated.
  9. For the cilantro/onions: In a medium bowl, combine the chopped onion and cilantro for topping the tacos. Cover and set aside until needed.
  10. Grill the steak: remove the steak from the marinade and lightly pat dry with paper towels.
  11. Grill the steak on medium-high heat on the cooler side of the charcoal grill to the desired doneness. Medium-rare is recommended for best texture and flavor, about 4-5 minutes on each side (135°F).
  12. While the steak is grilling, place the scallions on the grill and cook until tender and lightly charred.
  13. When cooked to the desired doneness, remove the steak and scallions from the grill, cover lightly with foil and let rest for 10 minutes.
  14. While the steak rests, lightly grill the tortillas until soft and pliable (about 30 seconds). Wrap in a towel or foil as they come off the grill to keep warm. Alternatively, wrap stacks of 12 in a kitchen towel and microwave each stack for 30 seconds on high.
  15. When the steak has fully rested, cut ¼-inch cubes.
  16. Assemble tacos with the warm tortillas, carne asada, salsa verde and cilantro/onion mixture. Serve with lime wedges and the grilled scallions.

Chef’s Tips

  • Flank steak can be substituted for the skirt steak. Depending on the thickness, it may need to cook a bit longer.
  • For side dishes consider beans, rice, watermelon wedges or this delicious Grilled Street Corn Tortellini Salad made with Armanino Cheese Tortellini and charred corn.
Yields
6 servings (18 tacos)
Prep Time
45 minutes
Cook Time
30 minutes

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