Thursday, June 5, 2014

Carne Asada Tacos

I'm not usually a home made taco person, ground beef covered in taco seasoning and crunchy shell tacos are just not my thing. I prefer my tacos to be more authentic and that usually means they are sold out of the back of a truck and that is a-ok with me.

I went on a cruise over spring break for my best friend's 30th birthday. While in Mexico, we stopped at a tent where the nicest man made us some of the most amazing tacos I have ever stuffed in my face. I'm tempted to book another cruise JUST so I can go back to that very same tent and park myself there and never leave.

Since then I have tried (and failed) to recreate those amazeballs tacos. I'm still not even close but this recipe has been tiding me over until I can get myself back to Mexico.


For the tacos

  • 2 lbs. flank steak
  • 1/3 c. white vinegar
  • 1/2 c. soy sauce
  • 4 cloves garlic, minced
  • 2 limes
  • 1/2 c. olive oil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground white pepper
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • flour or corn tortillas, 8 inch
  • white onion, for garnish
  • cilantro, for garnish

For the salsa

  • 1 avocado
  • 3 tomatillos
  • 1 c. cilantro
  • 1/2 white onion, sliced
  • 1 jalapeno, cut in half, seeded
  • 3 cloves garlic
  • 1 Tbsp. lime juice
  • salt to taste
  • pepper to taste

How To Make It


  • combine white vinegar, soy sauce, garlic, lime juice, olive oil, salt, black and white peppers, garlic powder, chili powder, oregano and paprika in a large bowl
  • slice the raw flank steak and place the meat in the marinade
  • cover and keep in fridge over night


  • preheat oven to 450 degrees
  • place tomatillos, onion, jalapeno, and garlic on a baking sheet and place in the oven for 20 minutes, they should blister but not burn
  • place in blender or food processor with avocado, cilantro, lime juice, salt, and pepper 
  • puree until smooth


  • heat some olive oil in a skillet over medium high heat
  • cut the marinated flank steak into cubes or strips
  • cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated
  • warm the tortillas in a skillet for about a minute on each side to make them pliable
  • arrange two or three tortillas on a plate, and lay a generous amount of beef over them
  • top with a large spoonful of the pureed salsa
  • garnish with onion, cilantro, lime juice 

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