Meg’s Cooking Corner

Monday, May 3, 2010

Carne Asada Tacos

Cinco de Mayo reminded me that I have not posted one of my favorite Mexican dinners yet. I found this recipe from the blog For the Love of Cooking. I love to serve this at big parties along with mexican rice and fiesta salad with lime-cilantro dressing. When I make this for a large gathering, I make the carne asada steak and I also make my favorite lemon-garlic chicken for a variety for people to make their tacos with. Go have a fiesta this week! Find this and more great recipes at Tasty Tuesday, Tuesday at the Table, Tuesday Tastes, and Tempt my Tummy swap.





Carne Asada Tacos

1 1/2 - 2 lbs of flank steak (and/or use lemon-garlic chicken)
corn and/or flour tortillas
Taco toppings: shredded cheese, guacamole, onion & cilantro relish, salsa, etc. 

Carne Asada Marinade:
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic, minced

Mix marinade ingredients in a bowl. Transfer to a gallon-sized ziploc bag and add flank steak. Let marinate in fridge for at least 6 hours or overnight. Grill steak until done as desired. Let sit for at least 5-10 minutes. Slice across grain into strips.

Warm up tortillas until soft and pliable. Add meat, cheese, onion and top with guacamole.

Onion &Cilantro Relish: Combine one chopped onion, handful of chopped cilantro leaves, and a juice of one lime (or sub 1 Tbsp lime juice).