A simple taco sold on the streets in Mexico by vendors.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 Tacos
Ingredients:
- 2 lbs flank or skirt steak
- 1/2 cup red chile sauce
- 1 teaspoon cumin
- 3 cloves of garlic, peeled and chopped
- 1/2 teaspoon salt
- juice of one lime (about 2 tablespoons)
- 20 corn tortillas, small and thin
- 1 cup onion, diced
- 1 cup cilantro leaves, chopped
- 1/2 cup of your favorite salsa or chile sauce
- 10 squares of foil (optional)
Preparation:
Rinse the beef and pat it dry. Use a knife to cut off any extra membranes that might still be on the back side. Place the beef in a large glass bowl or dish. Whisk together the chile sauce, cumin, garlic, salt and lime juice. Pour it over the beef and use a brush or your fingers to coat meat entirely. Cook the beef over medium heat on the grill until it is medium-well. Set the carne asada aside to rest for three minutes before cutting it.
Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250 degree oven for fifteen minutes, or in a microwave for two minutes. While the tortillas are warming, cut the skirt steak against the grain of the meat, into small, bite-size pieces. I like to use my kitchen shears for this, it makes it so much easier. Place two tortillas on a square of foil or a plate, and top with equal portions of carne asasda, onions, cilantro and chile sauce or salsa. Enjoy them immediately, or wrap them up in the foil and eat them within 20 minutes.
