Tuesday, April 27, 2010

Carne Asada Tacos (my new favorite)

This recipe came from my sister Aileen in an email last week and I new feel forever in debt to her. I will be making this meal at least twice a month during the summer. It took no time at all and I enjoyed it as much, or better, than any restaurant taco I have ever had. These are my most favorite meal to ever come off our grill, the meat is so thin that it is a piece of cake to get it just right and it cooks in minutes. Seriously, these are awesome!

3 pounds carne asada (The package labeled "carne asada" was in small little pieces, be sure to buy it as a large piece you can put on the grill. It wasn't called carne asada at the store I went to so I asked the butcher, it is the steak that is cut super thin)
1/3 cup white vinegar
1/4 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground cumin

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
Lay the carne asada in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, garlic powder, chili powder, and cumin. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Cook on the grill for just a few minutes each side, it cooks really fast since it is so thin. After done, slice into strips.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

serve with corn tortillas cooked in vegetable oil (if you want these to be like a restaurant, be sure not to skip this step, heat the oil over medium heat and dip the tortillas, turning once for just a second on each side. Blot on paper towels)

We also served with cheese and sour cream, add any of your favorite taco toppings.