Some days it is easier to follow a pattern… the usual… the norm… the regular routine. Sometimes we want to jump outside the box… to experiment… to be creative. We can choose how we want each day in our lives to look. We can decide that today is a day to follow the script, or that today is a day to improvise.

The same is true of cooking. We can choose to follow the recipe, or we can choose to mold it into something unique. This is a recipe that I have molded over and over to create the flavor that I enjoy. Follow the recipe. Or, make your own unique adjustments. Either way, you will LOVE this carne asada! ENJOY!

My Favorite Tips:

*The beauty of this recipe is the amazing flavor that soaks into the meat during the marinating process. Simple and delicious!
*I love to marinate for two days. The meat absorbs the delicious flavors and becomes so tender.
*I’ve been using a version of this recipe for years. I’ve adapted it over time to suit my taste buds. Feel free to experiment!
*The cilantro – I use a large handful of the leaves and stems, which is approximately 2 cups. Feel free to use more or less, to your taste.
*Jalapenos! I use two. Don’t be afraid to use more or less!
*When marinating, I use a leak-proof sealed container. This way I can shake it up from time to time to make sure all parts of the meat absorb the delicious flavor.
*A delicious fresh pico de gallo makes a great topping. Combine finely chopped tomatoes, diced jalapeno, and diced onion. I use more tomato and less onion, just a personal preference.
*A tasty guacamole is also a great topping. I like to combine mashed fresh avocado, diced white onion, diced tomato, diced jalapeno, fresh squeezed lime juice, cumin, chili powder, garlic powder, sea salt, and fresh cracked black pepper.

Carne Asada Tacos

Recipe by AmiessaCourse: DinnerCuisine: MexicanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

You will love the amazing flavor that soaks into the meat during the marinating process. Simple and delicious!

Ingredients

2 lbs flank steak
6 large garlic cloves, peeled
2 jalapenos, seeded
2 cups fresh cilantro, stems and leaves
1 1/2 tsp cumin, ground
1/2 tsp Kosher salt
1/2 tsp black pepper, fresh ground
2 Tbsp white vinegar
1/2 cup olive oil
2-3 limes, juiced
Corn tortillas, warmed
Optional topping – pico de gallo
Optional topping – fresh guacamole
Optional topping – Cotija cheese, crumbled
Optional topping – lettuce, shredded
Optional topping – green onion, thinly sliced
Optional topping – cilantro, chopped
Optional topping – plain Greek yogurt or sour cream
Optional garnish – lime wedges

Directions

To make marinade, combine the following in a blender or food processor: garlic, jalapenos, cilantro, cumin, salt, pepper, vinegar, olive oil, and lime juice. Blend until smooth.
Pour marinade over steak and refrigerate 1 hour to 2 days.
When ready to cook: heat grill to medium-high heat. Cook steak to desired doneness, turning once. Remove from heat and let sit approximately 5 minutes.
Cut steak in thin strips, across the grain. Serve warm on tortillas with your favorite toppings and garnishes. ENJOY!

Notes

I love to marinate for two days. The meat absorbs the delicious flavors and becomes so tender.
The cilantro – I use a large handful of the leaves and stems, which is approximately 2 cups. Feel free to use more or less, to your taste.
Jalapenos! I use two. Don’t be afraid to use more or less!
When marinating, I use a leak-proof sealed container. This way I can shake it up from time to time to make sure all parts of the meat absorb the delicious flavor.
A delicious fresh pico de gallo makes a great topping. Combine finely chopped tomatoes, diced jalapeno, and diced onion. I use more tomato and less onion, just a personal preference.
A tasty guacamole is also a great topping. I like to combine mashed fresh avocado, diced white onion, diced tomato, diced jalapeno, fresh squeezed lime juice, cumin, chili powder, garlic powder, sea salt, and fresh cracked black pepper.