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.
Table of Contents
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!