That being said, I saw a recipe for carne asada over at Tessa's blog Handle the Heat. Find it here. I didn't think I would like it because I try to stay away from eating a lot of beef. But I like tacos and my family likes tacos and beef, so I gave it a try. I did things a little differently than Tessa did, but that was partly because I couldn't find some ingredients at the store and partly because I had a late class the night I made this so I was feeling a little rushed by my family. It turned out good though! The only big complaint I had was that the meat was too pink and not cooked enough, and that is an easy fix for next time. Next time I might get more meat to use so we can have more on our tacos.
|While cutting the meat it was a little hard not to eat it!|
|Our meat was still pink after we cooked it, but people were so hungry it didn't seem like they cared too much.|
Carne Asada Tacos
1 teaspoon ancho or chipotle chili powder (I used ancho. Feel free to use more if you like spicier foods.)
salt to taste
1 pound beef skirt steak or flank steak (Our grocery store didn't have skirt steak, so I used flank steak.)
4 slices large sweet or yellow onion
2/3 cup salsa
2 cups shredded cheese (I used a mixture of pepperjack and colby)
corn tortillas, warmed up
optional toppings: lettuce, tomato, avocado, sour cream, cilantro, green onion
- Preheat broiler. Sprinkle chili powder and salt to taste over steak. Rub it in to make sure it covers the steak evenly. Arrange steak and onion slices on a broiler pan. Spoon 1/3 cup salsa over steak and onion slices. Broil steak 4-5 minutes per side or until meat is pink in center and onion slices are tender. (This is just a guide line time, it took me a lot longer to get the meat to the right amount of doneness.)
- Transfer steak to carving board and cut crosswise into thin strips. If you are using flank steak, cut into thin strips and then dice it. Chop up onions and add to bowl. Mix well.
- Fill warmed tortillas with steak mixture and other toppings.