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 Carne Asada Marinade & Grilling 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.