ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)

On the Border's Carne Asada Tacos (Copycat Recipe) image

Provided by Amy in Kansas

Time 40m

Yield 6-8 Tacos, 6-8 serving(s)

Number Of Ingredients 15

2 lbs flank steaks or 2 lbs round steaks
1/3 cup freshly squeezed lime juice
2 teaspoons garlic powder
1 tablespoon crushed red pepper flakes
fresh ground black pepper, to taste
2 tablespoons finely ground Mexican oregano (optional)
1/4 cup light mayonnaise
1/4 cup light sour cream
1 1/2 teaspoons buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
2 tablespoons diced jalapeno peppers
1 teaspoon jalapeno juice, from diced jalapeno peppers can
1 tablespoon cilantro, finely chopped
6 -8 pieces flat bread
2 cups Mexican blend cheese (or personal favorite)
1/2 cup French-fried onions

Steps:

For carne asada:.
Marinate meat, then prepare ingredients for dressing, before grilling meat.
Plan to have flatbread warmed as you are ready to serve meat.
Marinate steaks in lime juice in a shallow glass dish for 1 minute.
Next add garlic, crushed red chile, black pepper, and Mexican oregano.
Marinate in refrigerator for at least 20 but no longer than 40 minutes.
While marinating meat:.
Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
Mix well and refrigerate to let flavors blend.
Preheat oven to 170 degrees (or lowest heat setting).
Grill meat to desired doneness
Remove steaks from grill and let "rest" for 5 minutes.
Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
Once meat has rested, cut meat against the grain into thin strips.
On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
Enjoy!