WEEKDAYS 1e|12c|p

Carne Asada Tacos

Mario Batali
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Servings:
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easy
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30 to 60 min
Part 1 of 2

Skip the taqueria and make your very own carne asada tacos at home!


  • Ingredients
  • step-by-step directions
Ingredients
Carne Asada Tacos
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion (coarsely chopped)
  • 2 medium Poblano peppers (cored, seeded and cut into thin strips)
  • 4 cloves garlic (coarsely chopped)
  • 1 tablespoon ancho chili powder
  • 1 teaspoon ground cumin
  • 6 whole peeled San Marzano tomates (canned, drained and crushed)
  • 1 teaspoon salt (plus more to taste)
  • 1 1/2 pounds flank steak
  • 1/2 bunch cilantro (leaves)
Picco de Gallo
  • 4 tomatoes (core removed, diced)
  • 1 medium red onion (finely chopped)
  • 1/2 bunch cilantro (leaves)
  • 1 jalapeno (finely chopped)
  • 1/4 cup lime juice (about 2 to 3 limes)
  • 8 to 12 soft corn tortillas
  • 3 limes (cut into wedges, to serve)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and peppers and cook until they soften, about 8 minutes. Add the garlic, chili powder, and cumin and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low, and cook for 5 minutes more. Remove half of the mixture to a bowl and set aside to cool.
  • Place the flank steaks in a sealable plastic freezer bag and add half of the cooled poblano mixture, making sure they are completely coated. Keep refrigerated, or in a cold ice chest if grilling outside, for up to 72 hours.
  • When you’re ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides and medium-done in the center, about 9 minutes. Transfer the steaks to a cutting board and let rest.
  • Transfer the reserved, cooled poblano mixture to a blender or food processor fitted with the metal blade and pulse until just smooth. Add water if needed to thin out mixture.
  • Cut the steaks into ½-inch slices. Return skillet to medium heat to heat through remaining chunky poblano mixture. Add the steak and cilantro and toss to warm through. Put a few slices in a warmed tortilla (can be heated on a warm area of grill) and add a heaping tablespoon of Pico de Gallo. Squeeze some lime over the meat and then add a tablespoon of the pureed sauce. Repeat to make 8 tacos. Eat and smile.
  • For the Pico de Gallo: Meanwhile, in a medium bowl, mix together the chopped tomatoes, red onion, cilantro, jalapeno and lime juice.
  • Tip: Use your favorite steak, such as skirt steak, as a substitute!
Similar categories: Gluten-Free

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