You Gonna Eat All That?

A fork in one hand, a pen in the other.

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Location: Virginia, United States

(Biscuit Girl)

Sunday, December 23, 2007

Carne Asada Tacos

Carne Asada Tacos. In a word, YUM! We first tinkered with this recipe using some left over pork tenderloin. A warm tortilla, some heated up leftover pork, lettuce, sour cream and freshly fire roasted jalapeƱos. We couldn't fix them fast enough.

Our second venture was with flap steak which is readily available at any of the local markets in our area such as Grand Mart, El Grande, and Best Way. While it was very tasty, the meat can be stringy and tough. That is unless you marinate it.

Which is exactly what we did tonight. Jim put together a marinade (listed below) this morning then tossed it and the flap steak pieces into a big zip top bag and set it in the fridge for about 6 hours.

To fix them indoors (which is how we prepare them), heat up an iron skillet* to medium-high to high. Once heated, put the flap steak pieces in a few at a time without overcrowding the pan. You want them to get a good sear on the outside, about 2-3 minutes per side. When they are done, let them rest about 10 minutes then slice against the grain in 1/4 inch slices.
*An iron skillet is preferable so you can heat it very hot to quickly sear the meat. You can also try cooking it on a grill, although we've never done it this way.

While doing this, take an onion that you've cut into 6-8 wedges and sautee them until they just begin to wilt. Set them aside for the assembly.
Once sliced, you're all set to assemble. Some meat, sour cream, lettuce, and onions. Now Jim prefers freshly fire roasted jalapeƱos on his while I prefer Texas Pete or Choula hot sauce. (I think he likes the jalapenos because he can play with the open flame on the gas stove. You know the whole man/fire thing....lots of grunting, scratching, etc.) .

Now that you have that lovely image in your head.....(Sorry, here's a nicer one), here is the marinade recipe. Enjoy!

Carne Asada Marinade
One-quarter cup each:
  • Soy sauce
  • Beer
  • Canola or olive oil
  • Juice of one lime
  • 2 Tablespoons fresh black pepper
  • 3 cloves garlic, crused
  • 1 tablespoon dried onion
Mix everything together, place in a large zipper top bag, add the meat and marinate for 6-8 hours.


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