Carne Asada — Grilled Steak Tacos

Growing up on a farm that raised cattle, we ate a lot of beef.  A lot.  Chicken and fish were rare because those had to be “store bought.”  But not beef — it was our main staple, used in casseroles, hamburgers, soups, and tacos.

But these Grilled Steak Tacos, aka “Carne Asada Tacos“,  are not my mother’s tacos.

(Sorry, Mama D)

On  nearly every street corner in Houston, you find these little Taco Trucks — mobile restaurants that drive from site to site, looking to feed people hungry for authentic Mexican and Tex-Mex comfort foods.

My husband looooooooves getting “street tacos” from these trucks.  Adores it.  Would eat them every. single. day. if he could.

Confession time: I’m too scared to eat food from a food truck.

I know, I know — it’s supposed to be some of the best food in the world, but I just cannot do it.

Instead, I had the Husband describe the flavors to me, every single note that he could taste in his beloved street tacos. . . and then, I recreated them at home.

His verdict? I did it.

These Carne Asada Tacos (carne asada pretty much translates to grilled meat) are nothing short of amazing.  By marinading the skirt steak in a base of citrus, garlic and black pepper, they become tender, perfectly bright with lime, perfectly spiced with fresh cracked pepper.  Grilling the meat adds that charcoal/smoke flavor that you can only get over an open flame.

Topped with simple onions, cilantro, fresh tomatoes and queso fresco (a Mexican cheese, similar in texture to feta), these tacos satisfy every Tex-Mex craving.

And you don’t have to worry about on-coming traffic or health code violations…. or, at least this worry-wort Mama doesn’t have to.

Good eats.  ‘Nuff said.

 

Carne Asada Tacos

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Carne Asada — Grilled Steak Tacos

Ingredients

1. 1 pound Beef Skirt Steak, butterflied, or 1 pound Flank Steak
2. 4 limes
3. 1 medium orange
4. 3 cloves of garlic, minced
5. 1 teaspoon salt
6. 1 teaspoon cracked black pepper

For tacos:

1. Flour or corn tortillas
2. chopped red onion
3. fresh chopped cilantro
4. diced tomatoes (if desired)
5. queso fresco

Directions

1. In a large freezer bag, add the juice from the four limes and the orange, then add in the minced garlic, salt and cracked black pepper.
2. Place the meat inside the bag and seal the bag, removing air as you do so.
3. Massage the bag, spreading the marinade over the meat.
4. Store flat in a refrigerator for 2-8 hours, occasionally flipping the bag to ensure even marinating.
5. When ready to cook, heat your grill to a “Medium-Hot” heat temperature (roughly 425 degrees).
6. Place the meat on the grill rack.
7. Cook on the open grill 2-4 minutes per side (depending on the thickness of your meat) or until desired temperature (medium-rare, medium) is achieved.
8. Remove and let rest, covered in foil for five minutes.
9. Remove the foil cover and thinly slice the steak across the grain.
10. Serve in tortillas with desired toppings

Number of servings (yield): 6

Copyright © https://followinginmyshoes.com
Recipe by Rachel Lacy

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Link Up Your Tex-Mex Recipes

Have a mouth-watering recipe your family just LOVES? Link it up for our Tex-Mex Tuesday Recipe Series. Each week until “Cinco de Mayo”, Lori (from My Kinda Rain) and I are featuring our favorite Tex-Mex recipes. Lots of yumminess going on around here!

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