AUTHENTIC CARNE ASADA + STREET TACOS
You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.
Provided by Natasha Kravchuk
Categories Easy
Time 6h25m
Number Of Ingredients 10
Steps:
- In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
- Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
- Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
- Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.
Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN STEAK TACOS
¡Tacos de Bistec!! Or Mexican Steak tacos. If you have been to Mexico you have seen the taco stands at night with lights hanging from the roof, and people around it like bees on a honeypot.
Provided by Mely Martínez
Categories Antojitos
Time 30m
Number Of Ingredients 8
Steps:
- On a heavy skillet at medium high heat add the vegetable oil. Place the steak when the oil is hot and brown the steaks.
- Cook for about 2 minutes and turn. If you are making several steaks, wrap the cooked ones in aluminum foil and keep warm in an oven while you finish cooking the rest of the steaks. Do not over cook.
- While the steaks finish cooking, start warming the tortillas in a medium heat skillet and wrap them in a kitchen towel.
- Chop the meat into small pieces and place some of the meat into each warm tortilla. (Some taco stands warm their tortillas in the same skillet the meat was cooked to absorb the flavor and some also add more oil to the skillet while warming the tortillas). Top each taco with the chopped onion and cilantro.
- Add the chopped steak to the skillet. Mix and serve on warm corn tortillas, top with chopped cilantro and onion. Now, you are ready to enjoy a real taco!
Nutrition Facts : ServingSize 3 Tacos, Calories 683 kcal, Carbohydrate 37 g, Protein 50 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 138 mg, Sodium 154 mg, Fiber 5 g, Sugar 1 g
RECIPE: AUTHENTIC MEXICAN TACOS ASADA (STEAK TACOS)
Steps:
- Place the steak in a glass or nonreactive baking dish. In a food processor or blender add all the marinade ingredients and blend until smooth. and pour the marinade over the steak. Cover and marinate for 2-8 hours or overnight.
- For best results preheat an outdoor grill. The oven broiler or a cast iron skillet can also be used. Place steaks on the grill, season again with salt and pepper. Cook approximately 4-6 minutes per side.
- It is best to take the steak off the grill just slightly under your preferred temperature. It will continue to cook while resting. Let it rest a few minutes tented loosely with aluminum foil. Once ready, cut the steak into slices about 1/8-1/4 inch thick against the grain.
- While steak is cooking, warm tortillas for about 30 seconds on each side in a skillet or on the grill. Stack the tortillas and move to the side or wrap in foil to keep warm.
- To assemble the tacos add slices of steak, chopped onions, cilantro, salsa and cheese to each tortilla. Finish with a squeeze of fresh lime and a dash of your favorite hot sauce.
- As they say in Mexico, Buen Provecho! (Enjoy!)
MEXICAN - SIZZLING STEAK TACOS
This recipe has been submitted for play in ZWT8 - Mexico, Courtesy of Mission Foods. To serve, have diners assemble their own tacos at the table.
Provided by Baby Kato
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in heavy large skillet over medium heat.
- Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl.
- Add the steak to the same skillet and cook until no longer pink, about 2 minutes.
- Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl.
- In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed.
- Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket.
- Put everything on the table and enjoy!
Nutrition Facts : Calories 595.4, Fat 34.4, SaturatedFat 7.1, Cholesterol 73.7, Sodium 432.8, Carbohydrate 46, Fiber 10.6, Sugar 7, Protein 31.2
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
MEXICAN STEAK TACOS
This is a good recipe serving 2 people, but can be increased to serve more.The recipe comes from Ortega, but I found it in a local newspaper.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook Rice.
- Meanwhile, combine cumin, garlic powder, taco sauce, salsa, salt and rub over both sides of steak.
- Spray broiler pan with cooking spray; place steak on pan; Broil 4 minutes each side or until desired doneness (or cook on outside grill); cut steak into thin slices.
- Combine rice, tomatoes and chiles, place mixture in shells.
- Top rice mixture with beef slices.
- Squeeze juice from limes over beef; top with sour cream, if desired, Enjoy.
Nutrition Facts : Calories 1172.6, Fat 59.3, SaturatedFat 21.2, Cholesterol 222.1, Sodium 4352.1, Carbohydrate 86.1, Fiber 9.6, Sugar 15.7, Protein 74
MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
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