“A recipe posted in the Longmont Times Call by Alicia Tun for traditional Tacos de Carne Asada. She sells them at Longmont’s Cinco de Mayo event as a fundraiser for St. Francis of Assisi Roman Catholic Church and they are delicious. I watched them make these today and although the recipe calls for 1 corn tortilla each of their tacos had two small ones. Also, they grilled the slices of steak and then chopped them into small bite-sized pieces. Last year she sold over 1,600 of these and for a small(ish) town with lots of food vendors at Cinco de Mayo that is quite a testament to how good these are!! Prep time includes Marinade time.”
READY IN:
2hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 3 lbs skirt steaks (carne asada, thinly sliced raw steak,or steak or flank steak works too)
  • Marinade
  • juice of one lemon
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 3 tablespoons white wine
  • 12 yellow onion, chopped
  • 12 teaspoon onion powder
  • 12 teaspoon garlic powder
  • seasoning (Sazonador seasoning, para carne asada available at a Mexican grocery store - 1/2 tablespoon)
  • Salsa verde (green chile)
  • 5 whole jalapenos
  • 6 tomatillos
  • 12 tablespoon salt
  • Cilantro and Onion Salsa
  • 1 bunch cilantro
  • 12 onion
  • Tortillas
  • 10 -20 corn tortillas
  • Garnish
  • lime

Directions

  1. Carne Asada: Mix ingredients for marinade and add the meat. Place all ingredients in a plastic container in the refrigerator for at least two hours. Fry the meat in pan or, for best flavor, fry on an outdoor grill until brown. Set aside until assembling the tacos. (in the end this meat should be chopped into bite sized pieces).
  2. Salsa verde (green chile):Bring large pot of water to boil. Add jalapeños and tomatillos and boil for ten minutes. Remove the seeds from the jalapeños. Put the tomatillos and jalapenos in a food processor with the salt and blend until fine. Pour into a bowl and chill.
  3. Chop together cilantro and onions and set aside in a separate bowl.
  4. Assembly:Warm corn tortilla about a minute on each side directly on an electric stove or place in a pan and heat. Place one tortilla on plate (when they served them at Cinco de Mayo there were 2 tortillas per taco). Add three spoonfuls of carne asada, one spoonful of cilantro and onion, and one spoonful of chili verde. Squeeze lime over taco to taste.
  5. If you have family members like mine who can't tolerate raw onion, just chop the onion and cilantro and keep them in separate bowls for people to add as desired.

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