Carne Asada Taco

Carne Asada Taco
Carne Asada Taco (WPLG, INC.)

Carne Asada Taco

1 pound skirt steak


1 whole dried ancho chili, stemmed and seeded and toasted on a hot cast iron skillet until fragrant

1 whole dried guajillo chili, stemmed, seeded and toasted on a hot cast iron skillet until fragrant

½ tablespoon adobo from chipotles in adobo juice of 1½ limes, freshly squeezed

juice of 1 orange, freshly squeezed

1 tablespoon olive oil

3 garlic cloves

stems of ½ bunch cilantro

1½ teaspoons ground cumin

¾ teaspoons ground coriander

1 tablespoon brown sugar

Combine all ingredients for the marinade in a blender and puree until smooth. Marinate the skirt steak over night or at least 4 hours. Season with salt and pepper before cooking. Grill the steak or cook in a cast iron pan with a drizzle of oil, until cooked to your desired doneness.

For the Taco:

your favorite corn tortillas

charred tomato salsa, recipe below

¼ cup red radishes, julienned (sliced into thin matchsticks)

1 cup good melting cheese, like mozzarella

Charred Tomato Salsa:

2 pounds plum tomatoes, cut in half

1 medium white onion, peeled and cut into 1/8ths

4 small garlic cloves

2 jalapenos, stemmed

1 tablespoon olive oil

½ bunch cilantro, leaves and stems, chopped

1 teaspoon kosher salt

juice of 1 lime, freshly squeezed

Preheat your oven to 450˚F. Line a baking sheet with parchment paper or aluminum foil. Spray with nonstick cooking spray. Arrange the tomatoes, cut-side down, the onions, garlic and jalapenos on the baking sheet. Drizzle everything with olive oil. Roast for 10-15 minutes, until the vegetables begin to char. Remove and allow to cool before making the salsa.

Transfer the cooled vegetables to a food processor. If you don’t want the salsa to be as spicy, only use one of the jalapenos. Add the cilantro, salt and half of the lime juice. Pulse until combined but chunky. Taste for lime and salt and adjust if desired.