Carne Asada Tacos

Seared meat that remains juicy inside, charred by the grill. The scent of cumin and chili blends with the brightness of lime and fresh cilantro.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 755
• Protein: 41 g
• Carbs: 66 g
• Fat: 32 g

Ingredients

• 600 g Beef flank steak ( whole for marinating )
• 60 ml Lime juice ( freshly squeezed )
• 3 piece Garlic ( finely minced )
• 2 tbsp Sunflower oil ( for the marinade )
• 1 tsp Hot pepper en poudre ( to taste )
• 1 tsp Cumin ground ( powdered )
• 1 tsp Smoked paprika ( for the smoky flavor )
• 8 piece Soft tortilla (for filling), made from corn ( small size )
• 1 piece Red onion ( finely diced )
• 1 piece Fresh cilantro ( bunch picked and chopped )
• 1 pinch Gray sea salt ( for seasoning )
• 1 piece Ancho Chili ( rehydrated and finely chopped )
• 150 ml Salsa Verde

Instructions

1. Meat Marinade

   In a dish, mix the lime juice, minced garlic, oil, cumin, smoked paprika, chili powder, and chopped ancho chili. Add the flank steak and coat well. Let rest for 30 minutes in the refrigerator.

2. Pan Searing

   Heat a cast-iron skillet until smoking. Add the meat. A brown crust should form instantly. Cook for 3 to 4 minutes per side to keep a juicy center.

3. Resting and Cutting

   Let the meat rest for 5 minutes on a board. Then cut it into small regular cubes, perpendicular to the fibers for a melting texture.

4. Assembly

   Heat the tortillas dry in a pan. Generously garnish with meat, sliced red onion, and cilantro. Top with salsa verde and serve with a lime wedge.

Chef's tips

• The pan must be smoking hot before adding the meat to create that essential crust.
• Always slice the meat against the grain, otherwise it will be chewy.
• Do not overcrowd the pan; cook in two batches if necessary to avoid boiling the meat.

Storage

The meat keeps for 2 days in the refrigerator. To reheat, sear for 1 minute in a very hot pan to restore the crispiness without overcooking the center.