Carne Asada Tacos

9 mins
Serves 3
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Directions

  1. 1Remove the green part of the spring onions.
  2. 2Remove the green part of the spring onions.
  3. 3Remove the green part of the spring onions.
  4. 4Cut the spring onions and the white onions in half.
  5. 5Cut the spring onions and the white onions in half.
  6. 6Cut the spring onions and the white onions in half.
  7. 7Peel the garlic cloves and press them.
  8. 8Peel the garlic cloves and press them.
  9. 9Peel the garlic cloves and press them.
  10. 10Prepare the marinade by mixing avocado oil, orange juice, lime juice, pressed garlic, ancho chile, chipotle, smoked paprika, ground onion, cumin, black pepper, and kosher salt. Whisk well.
  11. 11Prepare the marinade by mixing avocado oil, orange juice, lime juice, pressed garlic, ancho chile, chipotle, smoked paprika, ground onion, cumin, black pepper, and kosher salt. Whisk well.
  12. 12Prepare the marinade by mixing avocado oil, orange juice, lime juice, pressed garlic, ancho chile, chipotle, smoked paprika, ground onion, cumin, black pepper, and kosher salt. Whisk well.
  13. 13Marinate the meat for about 30 minutes to an hour or up to 1.5 hours maximum.
  14. 14Marinate the meat for about 30 minutes to an hour or up to 1.5 hours maximum.
  15. 15Marinate the meat for about 30 minutes to an hour or up to 1.5 hours maximum.
  16. 16Evenly spread the charcoal across the grill.
  17. 17Evenly spread the charcoal across the grill.
  18. 18Evenly spread the charcoal across the grill.
  19. 19Place the marinated meat on the grill and cook until it reaches your desired doneness.
  20. 20Place the marinated meat on the grill and cook until it reaches your desired doneness.
  21. 21Place the marinated meat on the grill and cook until it reaches your desired doneness.
  22. 22Remove the meat from the grill at around 145°F and let it rest for about 10 minutes.
  23. 23Remove the meat from the grill at around 145°F and let it rest for about 10 minutes.
  24. 24Remove the meat from the grill at around 145°F and let it rest for about 10 minutes.
  25. 25In a wok, pan-fry the garlic cloves until golden brown, then remove from heat.
  26. 26In a wok, pan-fry the garlic cloves until golden brown, then remove from heat.
  27. 27In a wok, pan-fry the garlic cloves until golden brown, then remove from heat.
  28. 28Add the whole serrano peppers to the wok and fry until blistered, softened, and browned.
  29. 29Add the whole serrano peppers to the wok and fry until blistered, softened, and browned.
  30. 30Add the whole serrano peppers to the wok and fry until blistered, softened, and browned.
  31. 31Add the onions to the wok and cook to your desired doneness.
  32. 32Add the onions to the wok and cook to your desired doneness.
  33. 33Add the onions to the wok and cook to your desired doneness.
  34. 34Transfer the peppers, garlic, and onions to a bowl. Add lime juice and tajín seasoning and toss to combine.
  35. 35Transfer the peppers, garlic, and onions to a bowl. Add lime juice and tajín seasoning and toss to combine.
  36. 36Transfer the peppers, garlic, and onions to a bowl. Add lime juice and tajín seasoning and toss to combine.
  37. 37Cut the rested meat against the grain into small bite-sized pieces.
  38. 38Cut the rested meat against the grain into small bite-sized pieces.
  39. 39Cut the rested meat against the grain into small bite-sized pieces.
  40. 40Heat the corn tortillas in a pan with a little oil on both sides.
  41. 41Heat the corn tortillas in a pan with a little oil on both sides.
  42. 42Heat the corn tortillas in a pan with a little oil on both sides.
  43. 43Assemble the tacos by adding the meat, diced white onion, chopped cilantro, cactus salad, cooked pinto beans, tomatillo salsa, and a touch of lime juice to each tortilla.
  44. 44Assemble the tacos by adding the meat, diced white onion, chopped cilantro, cactus salad, cooked pinto beans, tomatillo salsa, and a touch of lime juice to each tortilla.
  45. 45Assemble the tacos by adding the meat, diced white onion, chopped cilantro, cactus salad, cooked pinto beans, tomatillo salsa, and a touch of lime juice to each tortilla.

Ingredients

  • 2 lbs flap meat
  • 2 lbs flap meat
  • 2 lbs flap meat
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 0.25 cup orange juice
  • 0.25 cup orange juice
  • 0.25 cup orange juice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 0.25 cup lime juice
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 tsp ancho chile, ground
  • 1 tsp ancho chile, ground
  • 1 tsp ancho chile, ground
  • 1 tsp chipotle, ground
  • 1 tsp chipotle, ground
  • 1 tsp chipotle, ground
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 2 tsp ground onion
  • 2 tsp ground onion
  • 2 tsp ground onion
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 0.5 tsp ground cumin
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 8 ea serrano or jalapeño peppers
  • 8 ea serrano or jalapeño peppers
  • 8 ea serrano or jalapeño peppers
  • 10 ea spring onions
  • 10 ea spring onions
  • 10 ea spring onions
  • 6 ea garlic cloves
  • 6 ea garlic cloves
  • 6 ea garlic cloves
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tsp tajín seasoning
  • 1 tsp tajín seasoning
  • 1 tsp tajín seasoning
  • 6 corn tortillas
  • 6 corn tortillas
  • 6 corn tortillas
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 lime wedges
  • 1 lime wedges
  • 1 lime wedges

Equipment

grillwokknifemeasuring cupswhisktongsmeat thermometer