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Try delicious carne asada recipe. Tender marinated steak tacos that are simple and very delectable. They will melt in your mouth. Your family will want these tacos again and again.
My husband was never really a fan of Mexican food. Living in California one might think that is odd. But even he is a great lover of these tacos. I used to heat up a flour tortilla and he would fill it with just the meat, roll it up and enjoy.
I got this recipe from friend of mine who was a superb cook and used to make some of the best meals I have ever had. She told me that the fish sauce was the secret. She said it has a special saltiness and was actually made from anchovies. So there is no need for salt in the recipe. They have a special taste and I hope you enjoy them as much as I do.
I have also used oyster sauce in this recipe in lieu of fish sauce. It gives the meat a very special taste. If you decide to use the oyster sauce, add 3 tablespoons to your marinade.
Here’s a list of my favorite meat recipes.
Carne Asada Recipe
- 1 1/2 lbs of flap meat or skirt steak
- 1 tbl canola oil
- 1/4 cup canola oil
- 1/4 cup white vinegar
- 1 lime juiced
- 1/2 juice of an orange
- 3 garlic cloves, smashed with the back of a fork
- 2 tbls fish sauce or oyster sauce (can be purchased in the Asian section of your super market)
- 1/2 tsp cumin powder
- 1 tsp chile powder
- 1 tsp dried oregano
- 1 tsp garlic powder
Dressing for Tacos:
- 1 onion, chopped
- 1/2 cup of fresh cilantro, chopped
- 1 lime
- corn tortillas, softened in a skillet
- Thoroughly blend all of the marinade ingredients with a wire wisk. Place the sliced steak in a glass dish. Pour the marinade over the steak. Make sure all of the steak is covered with marinade. Cover and marinate for 1 to 2 hours.
- Meanwhile, combine the chopped onion and the chopped cilantro.
- When marinate time is complete, remove steak from marinade. Heat a tablespoon of canola oil in a large cast iron skillet over medium high heat and sear steak quickly (not more than a minute or two). I will either serve meat as is, or I will sometimes chop it into bite-size pieces. Then, cradle in warm tortillas with onion and cilantro relish and a squeeze of lime. Yum!
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