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Carne Asada Tacos with Roasted Corn Salsa

carne asada tacos with roasted corn relish
Carne Asada Tacos with Roasted Corn Relish

Carne Asada Tacos with Roasted Corn Salsa

Carne Asada Tacos with Roasted Corn Salsa is a great recipe. Skirt Steak or Flap Meat are our favorite cuts to use. Both have a fuller beef flavor and are especially flavorful when grilled, or used in stir fry recipes. Marinating it with our Oaxacan Rub helps tenderize the cut and adds a wonderful flavor. Topping the tacos with our Roasted Corn Salsa is a delicious twist from using plain ’ol taco sauce. Roasting the corn, chile peppers and garlic add an extra dimension of flavor. Your dinner guests will think they are in a high-end Mexican or Southwest Restaurant.

Serves 4

Ingredients:
2 Pounds Beef Skirt Steak or Beef Flap Meat
2-3 Tablespoons Sheffield’s Oaxacan Carne Asada Marinade & Grilling Rub
¼ Cup of Water
¼ Cup of Canola or Olive Oil
Diced Avocado for Topping
Taco Size Corn Tortillas

For the Roasted Corn Salsa recipe, please click HERE.

Directions:
Slice the steak into smaller pieces, then across the grain into strips about ½” thick.

In a large reclosable freezer bag or marinating tray, combine the Oaxacan Marinade with the water. Let set for a minute. Add the steak strip and mix until coated. Add the oil and mix again to coat. Close the bag or tray. Refrigerate for 3 to 4 hours, allowing the flavors to develop. 6 to 8 hours is better if you have the time.

Set up a direct grill with high heat. Place your griddle on the heat and let heat up. You can also use an indoor grill, or even a large skillet if you don’t have a grill. Cook the marinated steak strips on the grill for 4 to 5 minutes, until cooked thoroughly but not overcooked. Turn over at least once to cook evenly. Transfer to a bowl and cover with foil to keep warm.

Heat the tortillas in a hot skillet for a minute, turning over once.

Assemble the tacos, using one or two tortillas with several strips of the steak, and a spoonful of Roasted Corn Salsa and some diced avocado.