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Carne Asada Tacos

Updated: Apr 14

Indulge in the rich allure of carne asada tacos, where succulent slices of marinated flank, or skirt, steak steal the spotlight. The intoxicating aroma of grilling meat, infused with a harmonious blend of soy, garlic, and citrus, wafts through the air. Each tender bite unveils a symphony of flavors – a perfect marriage of cumin, chili powder, and paprika, complemented by the earthy embrace of oregano and cilantro.



Instructions:


1. In a bowl, mix together the soy sauce, olive oil, lime juice and taco seasoning. Oden's Kitchen Kickin' Tacos is available now!


2. Place the skirt steak or flank steak in a resealable plastic bag or shallow dish and pour the marinade over. Ensure the steak is well coated. How long I refrigerate/marinate for is based on when I cut the steak.


Cooking before you cut:


If I cook the steak whole, I will marinate for 2-12 hours for optimal flavor. When cooking whole, you can get a better sear on the outside of the meat.


Cutting before you cook:


If I cut the steak into strips or cubes, I will refrigerate/marinate for 30 minutes to 2 hours.


3. Preheat your grill or griddle to med-high heat. I like to use my Pitboss flattop griddle for space and easier cleanup.




4. Cook for about 4-6 minutes per side, or until it reaches your preferred level of doneness (at least 125 degrees F internal).


Cooking before you cut:


Let the steak rest before you slice thinly against the grain. I try to slice into 2" x 1/4" slices or 1/4"-1/2" cubes.


Cutting before you cook:


I typically cut into 1/4"-1/2" cubes.


5. Warm the corn tortillas on the grill or griddle. If I cook before I cut the steak, I will warm the tortillas while the steak is resting. If I cut the steak before cooking, I will warm the tortillas first so that when the steak is done, we can serve the tacos nice and warm.


Tip: I like to warm the tortillas with a little bit of sprinkled cotija cheese on them to get a nice, salty crisp on the shell.





6. Assemble tacos by placing your carne asada on each tortilla and adding your preferred toppings.


Traditional:


Stay traditional with diced onion, fresh cilantro, salsa and fresh squeezed lime over the top.


Optional:


I like to grill equal amounts of diced onion, red bell pepper and green bell pepper. I add this mixture to my tacos and top with hot sauce, cotija cheese and Crema Mexicana.


7. Serve warm and enjoy!




RECIPE/INGREDIENTS


Prep time: 30-60 minutes

Cook time: 15 minutes


2lb Skirt or Flank Steak

2 Tbsp Kickin' Tacos Seasoning

1/4 cup olive oil

1/4 cup Soy sauce or Tamari (less sodium)

1/4 Lime juice

1 diced white onion

Fresh chopped cilantro

1 cup cotija cheese


Optional:

1 diced green bell pepper

1 diced red bell pepper

2-3 Grilled Jalapenos

Sliced Radish

Crema Mexicana





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