CARNE ASADA STREET TACOS

Carne Asada Street Tacos image

Provided by Beth Pierce

Time 35m

Number Of Ingredients 26

PICKED RED ONIONS
1/2 medium red onion thinly sliced
1/2 c apple cider vinegar
3 Tbsp water
1 Tbsp sugar
CARNE ASADA
1 1/2 - 2 lb skirt steak
1 lime juice
1 orange juiced
4 clove garlic minced
1/2 c chopped cilantro
1/4 c vegetable oil
1 jalapeno minced
1 tsp ground cumin
1/2 tsp chili pepper
1/4 tsp salt
1/4 tsp fresh ground black pepper
CHIPOTLE RANCH
1/2 c bottle ranch dressing
1/2 - 1 chipotle pepper in adobo sauce finely chopped
1/2 Tbsp adobo sauce (from can of chipotle peppers)
TACOS
8 (6 inch) flour tortillas
1 jalapeno thinly sliced in rings
1/4 c cilantro leaves
1/4 c queso panela cheese crumbled (or sub cotija cheese)

Steps:

1. Add sliced red onions to a bowl or mason jar. Bring apple cider vinegar, water and sugar to a low boil stirring to dissolve the sugar. Pour hot liquid over red onions. Cool to room temperature. Store in an airtight container in the fridge.
2. Combine steak, lime juice, orange juice, garlic, cilantro, vegetable oil, jalapeno, cumin, chili powder, salt and pepper in a ziploc bag. Marinate in the refrigerator for at least 4 hours up to overnight. Preheat grill to 400 degrees. Grill 7-8 minutes per side. Loosely cover with aluminum foil and let rest 10 minutes.
3. In small bowl mix ranch dressing, chipotle pepper and adobo sauce.
4. Warm tortillas in microwave. Thinly slice the steak against the grain. Divide the steak evenly between the tortillas. Add the jalapenos, cilantro, queso panela, and drizzle with the chipotle ranch.