Taco carne asada with fresh salsa

Yes, it’s still possible to recreate the taste of tacos from street cafes. “Carne Asada “is a striped steak wrapped in cake. Just follow Tyler’s simple recipe, which is juicy marinated beef in garlic moss sauce with jalapenos and lime. As for the filling, just make homemade sauce from fresh tomatoes and fragrant pico de gallo. Share with друзьями: Photo of Taco carne asada with fresh salsa Time: 2 час. 10 min. Difficulty: easy Quantity: 4 tacos capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 900 gr. beef flank (cut off excess fat)
  • 1 serving of Moyo sauce (see recipe below)
  • Grill Olive Oil
  • Salt and ground black pepper
  • 16 tortilla corn tortillas (18 cm in diameter)
  • Shredded romaine or iceberg lettuce for serving
  • Chopped onion for serving
  • Coarsely grated cheese for serving
  • 1/2 tbsp. pico de gallo (see recipe below)
  • 2 sliced lime slices for serving

Moyo for marinating meat:

  • 4 minced cloves of garlic
  • 1 minced jalapeno peppers
  • 1 large handful of finely chopped cilantro leaves
  • Salt and ground black pepper
  • 2 lime juice
  • Juice 1 Orange
  • 2 tbsp. l table vinegar
  • 1/2 tbsp. olive oil

Salsa “Pico de Gallo”:

  • 4 sliced ripe tomatoes
  • 1/2 chopped medium red onion the size
  • 2 chopped stalks of green onions
  • 1 chopped serrano chili
  • 1 handful of chopped fresh cilantro leaves
  • 3 minced cloves of garlic
  • 1 lime juice
  • 1/4 Art. olive oil
  • 1 tsp coarse salt

Recipes with similar ingredients: beef, mayo sauce, orange juice, lime juice, cheese, pico de gallo sauce, jalapeno pepper, pepper serrano, red onion, garlic, tomatoes, romaine lettuce, iceberg lettuce, tortilla, cilantro

Recipe preparation:

  1. Put the meat in a large baking dish and pour the sauce moyo. Wrap it tightly in cling film and place in refrigerator for 1 hour or up to 8 hours, so that the meat is saturated with aromas. Do not marinate the meat for more than 8 hours, otherwise the fibers will disperse too much, and the meat will become shapeless.
  2. Preheat a street grill or grill pan for moderately high heat (you can also use the grill in the oven). Lubricate the wire rack with a little oil to make the meat not stuck. Remove the meat from the marinade and season on both sides salt and pepper. Grill (or grill in the oven) over 7-10 minutes on each side, turning over once, to a state low heat. Put the steak on a cutting board and leave for 5 minutes to redistribute the juices. Chop meat across the fibers diagonally.
  3. In a dry frying pan or grill, heat the tortillas for 30 sec on each side, until they fry and become flexible. For serving, put two warm cakes to each other, put in the center of about 110 g. beef and sprinkle with leaves lettuce, onions and cheese. Add a spoonful of salsa to each serving. pico de gallo, and garnish with lime slices. Repeat the same steps with the remaining tortilla cakes. Taco recipe with ribs, stewed in port. Moyo: In a mortar or bowl, mash pestle garlic, jalapenos, cilantro, salt and pepper until obtained paste. Put the paste in a glass jar or plastic container. Add lime juice, orange juice, vinegar and oil. Very good shake to mix the ingredients. Use as marinade for chicken or beef or as an addition to dishes. Exit: approximately 1 and 1/4 St. Salsa “Pico de Gallo”: B In a bowl, mix the tomatoes with chili peppers about the rest of the ingredients. Mix well. Leave on for 15 minutes to allow aromas. mixed up. Output: 2 tbsp.

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