Tacos de Carne Asada
Living in Los Angeles there are so many wonderful Mexican restaurants offering great food and service. But have you ever had a taco from a little stand with an open grill where carne asada is sizzling as it gets placed on your warm fresh soft corn tortilla, and then some lovely spicy salsa is ladled on with a dash of fresh cilantro, “¡Dios Mío!” or OMG! And then this food meant for a god is served to you on a paper plate, it should be on a gold platter! The experience is wonderful, you could eat a dozen of these little gems, while you stand on some busy street watching cars drive by as the sun sets down. This recipe captures that magic, the bold flavors speak for themselves, no need to complicate the dish. And it is definitely EJlicious because it is quick, easy and sooo good! Thanks for reading and have a great day!
- 1 flank steak, trimmed of excess fat
- 1 cup pickled jalapenos, including the carrots and onions that come in the jar
- Salt and pepper
- 8 corn tortillas
- 1/4 cup white onion, coarsely chopped
- 1/4 cup cilantro leaves
- 2 tablespoons salsa de arbol
- 1 tablespoon canola oil, plus more, as needed
Preheat the grill or broiler.
Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.
Recipe courtesy of Aaron Sanchez