Carne Asada Tacos
Ingredients
- 600 gBeef flank steak (whole for marinating)
- 60 mlLime juice (freshly squeezed)
- 3 pcGarlic (finely minced)
- 2 tbspSunflower oil (for the marinade)
- 1 tspHot pepper en poudre (to taste)
- 1 tspCumin ground (powdered)
- 1 tspSmoked paprika (for the smoky flavor)
- 8 pcSoft tortilla (for filling), made from corn (small size)
- 1 pcRed onion (finely diced)
- 1 pcFresh cilantro (bunch picked and chopped)
- 1 pinchGray sea salt (for seasoning)
- 1 pcAncho Chili (rehydrated and finely chopped)
- 150 mlSalsa Verde
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
