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Carne Asada Tacos

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
120 min
SERVINGS
16 servings
Dinner Mexican
Carne Asada Tacos
Ingredients
  • 3 pounds flank steak
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup white vinegar
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 white onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 lime, juiced
  • 4 dried New Mexico chile pods
  • 2 large tomatoes, chopped
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 jalapeno peppers, chopped
  • 1 pinch salt and black pepper
  • 1 (32 ounce) package corn tortillas
  • 2 cups grated cotija cheese
  • 2 limes, cut into wedges
Instructions
1
Place the flank steak in a spacious container to hold it securely.
2
Combine soy sauce, oil, vinegar, minced garlic from 4 cloves, the juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika in a bowl until well combined; pour the mixture over the steak, ensuring both sides are evenly coated. Cover the container with plastic wrap and refrigerate for 1 to 8 hours.
3
Prepare a small mixture of onion, cilantro, and lime juice in a separate bowl; set it aside for later use.
4
Prepare the relish: Combine onion, cilantro, and lime juice in a small bowl; set it aside for later use.
5
Prepare the salsa: Preheat your oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer the pods to a bowl of water and soak for 30 minutes.
6
Place tomatoes, 1 onion, minced garlic from 4 cloves, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes.
7
Transfer the roasted vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.
8
Remove the steak from its marinade and shake off any excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add the steak; cook and stir until cooked through and most of the liquid has evaporated.
9
Warm tortillas in a dry skillet over low heat for about a minute on each side.
10
Place some steak on each tortilla; top with the prepared relish and salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.