Tacos de carne asada

Ingredientes

• 1 1/2 - 2 pounds flank steak (pounded to an even thin thickness)
• 1/4 cup reduced sodium soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon liquid smoke
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 tsp EACH smoked paprika, chili powder
• 1 tsp EACH salt, onion powder, ground coriander
• 1/2 tsp EACH pepper, cayenne pepper
• 10-12 corn tortillas ((like La Tortilla Factory))
• 1 recipe pico de gallo (recommended)
• Guacamole (recipe to follow)
• Cotija cheese
• sour cream
• Homemade Salsa
• hot sauce
• Recipe Grilled Pineapple Salsa (optional)
• Recipe Mexican Street Fries (optional)
• 4 medium ripe avocados (peeled and pitted)
• 1 Roma tomato (seeded, chopped)
• 1 jalapeno (seeded, deveined, diced more or less to taste)
• 1/4 cup finely diced red onion (rinsed, drained, patted dry)
• 2 garlic cloves (minced)
• 3 tablespoons finely chopped cilantro
• 3-4 tablespoons fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt plus more to taste
• pepper to taste

Preparación

1. 1

   Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.

2. 2

   Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).

3. 3

   While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.

4. 4

   When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.

5. 5

   Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).

6. 6

   Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.

7. 7

   Remove steak and let rest 10 minutes before chopping into small pieces.

8. 8

   Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).

9. 9

   Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.

10. 10

    --- GUACAMOLE ---

11. 11

    Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste.

12. 12

    Serve immediately or cover with plastic wrap (press the plastic so it is touching the top of the guacamole to prevent browning) and refrigerate until ready to serve.