This topic contains 1 reply, has 1 voice, and was last updated by mos May 5, 2018 at 12:48 am.

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    Asada Street Tacos
    2lb skirt steak (or flank steak, trimmed of membranes and excess fat)
    1/2 cup red Chile sauce
    1 tsp cumin
    3 cloves garlic, peeled and minced
    1/2 tsp salt
    1 lime, juiced
    20 white corn tortillas
    1 cup diced onion
    1 cup cilantro leaves, chopped
    1/2 cup salsa
    Optional: 10 squares of foil

    Pat the beef dry with paper towels and put it in a large glass dish.
    Whisk together the Chile sauce, cumin, garlic, salt and lime juice.

    Pour it over the beef and use a brush to coat the meat entirely. Marinate the meat at room temperature for about 30 min.

    Cook the beef over medium heat on the grill to medium or preferred temperature. Set the carne asada aside.

    Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250° oven for 15 min, or in batches of five tortillas in a microwave for two min.

    While the tortillas warm, cut the skirt steak against the grain into approximately 1/2-inch-thick strips.

    Stack two tortillas one on top of the other in a square of foil or on a plate and top with three or four strips of meat, and chopped onions, cilantro and Chile sauce or salsa to taste. Enjoy the tacos immediately, or wrap them in the foil and eat them within 20 min. Makes 10 tacos

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