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Carne Asada Tacos

Name: Carne Asada Tacos
Prep time: 165 min
Cook time: 25 min
Total time: 190 min
Ingredients: 907 g skirt steak (cut to 6–8 oz pieces); kosher salt (as needed); 75 g neutral oil; 15 g soy sauce; 2 chipotle chiles in adobo; 25 g minced garlic (4-5 cloves); 5 g dried oregano; 5 g ground coriander; 15 g smoked paprika; 5 g ground cumin; 6 g Mexican bouillon powder; 10 g black pepper; 25 g chopped cilantro; 60 g fresh lime juice (1½-2 limes worth); 150 g fresh orange juice (2 oranges); 300 g ripe tomato flesh (small diced); 150 g white onion (small-diced & rinsed); 30 g jalapeño (finely diced); 15 g cilantro (finely chopped); 30 g fresh lime juice (1 lime); 8 g kosher salt; 300 g all-purpose flour; 6 g kosher salt; 50 g cold unsalted butter (cubed); 170 g cold water; 12 fresh tortillas; 1 ripe avocado (mashed and seasoned with lime and salt)

By Brian Lagerstrom

These are some of the best steak tacos I've ever had. The marinade is amazing and the combination of fresh pico de gallo, avocado and a fresh flour tortilla is absolutely insane.

Prep Time: 2 45

Cook Time: 25

Total Time: 3 10

Servings: tacos

Ingredients

STEAK:

907 g skirt steak, cut to 6–8 oz pieces
kosher salt, as needed

MARINADE:

75 g neutral oil
15 g soy sauce
2 chipotle chiles in adobo
25 g minced garlic, 4-5 cloves
5 g dried oregano
5 g ground coriander
15 g smoked paprika
5 g ground cumin
6 g Mexican bouillon powder
10 g black pepper
25 g chopped cilantro
60 g fresh lime juice, 1½-2 limes worth
150 g fresh orange juice, 2 oranges

PICO DE GALLO:

300 g ripe tomato flesh, small diced
150 g white onion, small-diced & rinsed
30 g jalapeño, finely diced
15 g cilantro, finely chopped
30 g fresh lime juice, 1 lime
8 g kosher salt

FLOUR TORTILLAS (12):

300 g all-purpose flour
6 g kosher salt
50 g cold unsalted butter, cubed
170 g cold water

TO SERVE:

12 fresh tortillas
1 ripe avocado, mashed and seasoned with lime and salt

Metric – US Customary

Instructions

Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt and let rest for 15 minutes.
In a blender, combine the remaining ingredients. Blend on high until a smooth paste has formed.
Place the steaks in a gallon-sized bag and pour in the marinade from the blender. Seal the bag and place it in the refrigerator for at least 4 hours but preferably overnight.
Heat your grill to high. Oil the grates very well before grilling. Grill each steak for roughly 3-4 minutes per side. Be sure to reapply marinade as you cook them. Cook the steaks until they have an internal temperature between 130℉ and 140℉ (54-60℃). Allow the steaks to rest for at least 10 minutes before slicing.
Dice each steak into ½" (1.25cm) cubes.
To build the tacos, re-warm the tortillas if needed. Spread on some mashed avocado, load it up with steak and top with drained pico. Fold and devour immediately.

Flour Tortilla

To make the tortilla dough, pulse flour, salt and the butter to where it looks like gravel in a food processor. Stream in the water until a shaggy dough forms. Knead for 2 minutes into a soft, cohesive ball.
Divide dough into 12 pieces, 40g each. Roll each piece into a ball and cover them with a damp towel and let them rest for 5 minutes. Using a rolling pin, roll each dough ball into a 7 in (18 cm) round, dusting lightly with flour as needed.
To cook the tortillas, cook them in a griddle or nonstick pan over medium heat. Cook the first side for roughly 90 seconds until you see bubbles forming. Flip and cook another 30 seconds. Use this as an opportunity to adjust your heat if needed. If the tortillas are very dark after your first flip then your heat is too high, if they are pale then it's too low. Keep finished tortillas wrapped in warmer.

Pico De Gallo

To make the pico de gallo, dice the tomatoes (discard pith/gel) and place them in a strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice, and salt. Stir together the ingredients and let them sit for 20 minutes for the flavors to mingle.