Tequila Lime Carne Asada Tacos
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Tequila Lime Carne Asada Taco-that’s a mouthful figuratively and literally. This is a delicious, yet unpretentious dish for lunch or dinner. If you keep the ingredients separate, you can also make a late-night taco snack.
In an odd twist, the term carne asada is sometimes used to describe a social occasion in Central America. It’s kind of like an American cookout, complete with barbecue. In Northern Mexico, carne asada has the distinction of being the most common dish for parties. Once you get a bite of this recipe, you’ll understand why people love it so much. It’s one of my favorites among my repertoire of Mexican-flavored foods.
Ingredients: Steak
- 4 cloves chopped garlic
- 2 limes squeezed
- 2 lbs Skirt steak
- 1 cup Extra Virgin Olive Oil
- 2 tbsp Cuso’s Tequila Lime BBQ rub (Coming Soon!)
- 1 cup Clase Azul Reposado Tequila
Instructions
- Put all the ingredients in a large dish.
- Mix them thoroughly.
- Let the meat marinate for 1 hour.
- 30 minutes in, begin heating your grill and making the sauce
Ingredients: Sauce
- Garlic from marinade
- 2 chopped jalapeno peppers
- 6 oz. Oaxaca cheese
- 1 cup tequila
Instructions
- Put the garlic from the marinade in a hot iron pan
- Add the jalapenos and let them sauté
- Break up the Oaxaca cheese
- Add the cheese to the pan and stir continuously until it melts
- Pour over the tequila
- Hit the sauce with a kitchen flamer
PUTTING IT TOGETHER
Extra Ingredients
- Avocado
- Pico
Instructions
- Grill your meat hot and fast, turning it regularly
- Drizzle some of the marinade on the steak while cooking
- Let the meat rest 10 minutes before slicing perpendicularly against the grain
- As it rests, lay the taco shells in the meat juice, then toast them
- Put some cheese on the taco shell, meat and avocado slices, and pico.
- It’s ready to serve
TIPS: Grill up some scallions to wrap into your taco. Try different flavors of pico or salsa to change up the flavor profile.
PitMaster’s Memo: What is Carne Asada?
Carne Asada is a dish that uses marinated steak and common taco fillings for a juicy treat. Really, the key to carne asada is the marinade. It creates savory, tender meat. You can certainly adjust the flavors of your marinade to your liking, like using orange juice instead of lime.
Skirt steak and flank steak are the best choices for carne asada. They’re very similar to each other. Flank steak tastes meatier, and skirt steak isn’t quite as tender as flank. Either should be cooked no further than medium rare or you’ll have leather.
For those without a grill, just a large skillet on your stove instead. Here you will cook your meat for about 3 minutes each side. Remove from the pan, warm up the tacos, and assemble.
Sides:
Black Beans
Churros
Cilantro Lime Rice
Corn Pudding
Street Corn
Tortilla Soup
From the Bar:
Gin and Tonic
Lemon-lime seltzer
Mexican Beer
Sangria
Sparkling White Grape Juice
Zinfandel
