Tacos de Carne Asada


Ingredients


1½lbs. flank or skirt steak, trimmed of excess fat


1bottle (24.5 oz.) Mojo Criollo


½ white onion, very finely chopped


¼cup finely chopped fresh cilantro


2 limes, one juiced (about 2 tbsp.), the other cut into wedges


½tsp. salt


1tbsp. Corn Oil


12 Corn Tortillas


Instructions


1.Cut steak into ½” pieces; transfer to a large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.


2.Meanwhile, in a small bowl, mix together white onion, cilantro, lime juice, and salt until combined; cover and refrigerate until ready to use.


3.Using a paper towel, pat steak dry. Heat oil in a large non-stick skillet over medium-high heat. Add steak, making sure not to crowd the pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.


4.Heat a large griddle, cast-iron skillet, or another heavy skillet over medium-high heat. Add enough tortillas to cover the surface of the griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through, and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, a foil packet, or clean dish towel to keep warm.

 5.To assemble tacos, fill the tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.


enjoy !!


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