Friday, August 3, 2012

Tacos Carne Asada

This recipe is adapted from Food Network.

  • 2 pounds steak for fajitas (this is house Publix markets it, but I think it is just sliced flank steak)
  • Cooking spray, for coating the pan
  • Sea Salt & ground black pepper
  • 16 (7-inch) corn tortillas (I didn’t like the corn much, so I will stick with flour next time)
  • Your favorite taco toppings (I used lettuce, tomato, onion, jack cheese, salsa, sour cream & avacado)
  • 2 limes, cut in wedges for serving.
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil

  1. In a mortar and pestle or bowl mash together the garlic, jalapeno, cilantro, salt & pepper. Put the mixture in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake up really well to combine. 
  2. Lay the steak in a large baking dish & pour the mixture *Mojo* over it. Wrap tightly in plastic wrap & refrigerate from 1-8 hours, so the flavors can sink into the meat. 
  3. Preheat a pan over medium-high heat. Spray with cooking spray to keep the meat from sticking. Pull the steak out of the mojo marinade & season the steak with salt & pepper. Saute until medium-rare (it will juice up, so pour out the juice as it forms). 
  4. Warm the tortillas for about 30 seconds per side in a dry skillet, until toasty & pliable.
  5. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with your favorite toppings!


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