Carne Asada Street Tacos

Ingredients

• 1.5 lb Chuck Steak (sliced into quarter-inch thick pieces)
• 2 tbsp Garlic Powder
• 2 tbsp Onion Powder
• Salt (to taste)
• Black Pepper (to taste)
• 5 Tomatillo
• 0.5 White Onion
• 4 cloves Garlic
• 3 tbsp Olive Oil
• 1 Avocado
• 1 Lime Juice (juice of 1 lime)
• 0.5 bush Cilantro
• 0.5 tbsp Chicken Bouillon Powder
• 1 cup Ice
• 5 Roma Tomatoes
• 0.5 White Onion
• 1 Jalapeno
• 5 De Arbol Chili
• 1 Guajillo Chili
• 4 cloves Garlic
• 3 tbsp Olive Oil
• 0.5 bush Cilantro
• 1 Lime Juice (juice of 1 lime)
• 0.5 tbsp Chicken Bouillon Powder
• 0.5 cup Ice
• 2.5 cup Masa (Masa harina)
• 0.5 tbsp Salt (for masa)
• 2 cup Warm Water (add more as needed)
• 0.5 White Onion (for garnish)
• 0.5 bush Cilantro (for garnish)
• 3 Radish (for garnish)
• Lime (wedges for serving)

Steps

1. 1

   If using a whole chuck steak, use a very long and sharp knife to cut the meat into thin slices, no thicker than a quarter inch. If the meat was pre-sliced at a Mexican market, skip this step.

2. 2

   Season both sides of your steak slices generously with salt, black pepper, onion powder, and garlic powder.

3. 3

   Lay the seasoned steaks on a wire rack or a sheet tray, ensuring none of them are overlapping. Allow them to rest on the countertop for 30 minutes to let moisture rise to the surface and the exterior to dry out slightly.

4. 4

   Prepare the Green Salsa: Roast tomatillos, 1/2 white onion, and 4 garlic cloves with olive oil until softened and charred. Blend with avocado, lime juice, 1/2 bush cilantro, chicken bouillon, salt, pepper, and 1 cup of ice until smooth.

5. 5

   Prepare the Red Salsa: Roast Roma tomatoes, 1/2 white onion, jalapeno, de arbol chilies, guajillo chili, and 4 garlic cloves with olive oil. Blend with 1/2 bush cilantro, lime juice, chicken bouillon, salt, pepper, and 1/2 cup of ice until smooth.

6. 6

   Make the Tortillas: Mix 2 1/2 cups masa harina with 1/2 tbsp salt. Gradually add 2 cups of warm water (more if needed) until a soft dough forms. Press into tortillas and cook on a hot griddle or comal.

7. 7

   Cook the Meat: Grill or sear the thin steak slices over high heat until charred and cooked through. Chop the meat into small bite-sized pieces for the tacos.

8. 8

   Assemble the Tacos: Place the chopped carne asada onto warm corn tortillas. Top with finely chopped white onion, cilantro, sliced radishes, and your choice of red or green salsa. Serve with lime wedges.

Notes

The author emphasizes that air flow is key during the meat's resting period to ensure a dry exterior for better searing. The ice in the salsas helps maintain a vibrant color and controls the temperature during high-speed blending.

Nutrition per serving

• main
• tacos
• beef
• street food
• grilling
• dinner
• mexican
• spicy