Thursday, January 7, 2010

Tacos de Carne Asada

I live in Southern California where the Mexican food is both A) in abundance, and B) DELICIOUS. Growing up, we frequented the local Mexican restaurants on our family nights out. The question, "Italian? American? Chinese? Mexican?" never arose in my house; it was only "Which Mexican restaurant are we going to this time?" Our family would scarf down those baskets of chips and salsa! We usually always ordered the same thing: Dad will have a chimichanga, Mom will have a loaded quesadilla, I'll have a shredded beef taco and cheese enchilada, and Kim (my younger sister) will have taquitos. It never failed. Well, my Lebanese husband grew up exactly opposite...all Lebanese food, all the time, so when the rare occasion arises that he's willing to have Mexican food, I go for it! These tacos de carne asada are a regular staple at our friends' parties. Mario grills the meat to perfection while I heat the tortillas to the perfect temperature. Ultimately, you may not have access to a Mexican market so I've provided an alternate version of the meat below. Enjoy!

Tacos de Carne Asada
Serves: 4

1 1/2 lbs. carne asada from your local Mexican market, 1 1/2 lbs. flank steak seasoned with salt, pepper, garlic powder, and carne asada seasoning found in plastic baggies in the grocery store
2 limes, each sliced into 8 wedges
1/2 - 1 bunch of cilantro, chopped
1/2 - 1 yellow onion, diced
your favorite guacamole
sour cream
8 oz. shredded cheese
8 small, soft, corn tortillas
your favorite Mexican rice and beans on the side

Heat grill on medium-low. Grill steak until desired doneness. Meanwhile, dice onions, chop cilantro, dip a few chips in your favorite salsa and guacamole, cut the limes, open a cold beer, and shred the cheese (or open the bag!). Take the meat off the grill and allow to rest for a few minutes. To heat the tortillas, you can do it one of two ways: 1) over the flame on your gas stove or the hot grill plates on your grill, toast the tortillas one at a time for just a few seconds on either side until you see a few toasty charred spots, or 2) put a small frying pan over medium high heat and warm the tortillas one at a time, flipping every few seconds. When the meat has rested, slice it into strips or cut it into squares. Load your tortilla up with a few pieces of meat, squirt some lime on the carne, top it with some cilantro, onion, sour cream, guacamole, and cheese. You can, of course, alter this to suit your own tastes. Serve with rice and beans and you're set to have a fiesta! Ole!

No cheese for me--this time at least!

I don't drink often, but I do love beer and tacos!


My camera's not the best for motion shots, but you get the point!

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