Pin Print

Carne Asada Tacos

Name: Carne Asada Tacos
Ingredients: 907 g skirt steak (cut to 6–8 oz pieces, 2 lb); Kosher salt (as needed); 75 g neutral oil (1/3 c); 15 g soy sauce (1 T); 2 chipotle chiles in adobo; 25 g minced garlic (4-5 cloves); 5 g dried oregano (1 T); 5 g ground coriander (2.5 t); 15 g smoked paprika (2 T); 5 g ground cumin (2 t); 6 g Mexican bouillon powder (1.5 t); 10 g Black pepper; 25 g chopped cilantro (½ c loose); 60 g fresh lime juice (1.5-2 limes worth); 150 g fresh orange juice (2 oranges); 300 g diced ripe tomato flesh (2 c); 150 g white onion (small-diced & rinsed, 1 med-large); 30 g finely diced jalapeño (2 T); 15 g finely chopped cilantro (1 c loose); 30 g fresh lime juice (1 lime); 8 g kosher salt (1 ¼ t); 300 g all-purpose flour (2 ½ c); 6 g kosher salt (1 t); 50 g cold unsalted butter (cubed, 3.5 T); 170 g cold water (¾ c); 12 fresh tortillas; 1 ripe avocado (mashed and seasoned with lime and salt)

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.

Ingredients

STEAK:

907 g skirt steak, cut to 6–8 oz pieces, 2 lb
Kosher salt, as needed

MARINADE:

75 g neutral oil, 1/3 c
15 g soy sauce, 1 T
2 chipotle chiles in adobo
25 g minced garlic, 4-5 cloves
5 g dried oregano, 1 T
5 g ground coriander, 2.5 t
15 g smoked paprika, 2 T
5 g ground cumin, 2 t
6 g Mexican bouillon powder, 1.5 t
10 g Black pepper
25 g chopped cilantro, ½ c loose
60 g fresh lime juice, 1.5-2 limes worth
150 g fresh orange juice, 2 oranges

PICO DE GALLO:

300 g diced ripe tomato flesh, 2 c
150 g white onion, small-diced & rinsed, 1 med-large
30 g finely diced jalapeño, 2 T
15 g finely chopped cilantro, 1 c loose
30 g fresh lime juice, 1 lime
8 g kosher salt, 1 ¼ t

FLOUR TORTILLAS (12):

300 g all-purpose flour, 2 ½ c
6 g kosher salt, 1 t
50 g cold unsalted butter, cubed, 3.5 T
170 g cold water, ¾ c

TO SERVE:

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

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; rest 15 min.
Combine all marinade ingredients; blend 30 s to a smooth paste.
Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle.
To make the tortilla dough, pulse flour, salt & butter to gravel in a food processor. Stream in water until a shaggy dough forms. Knead 2 min to a soft, cohesive ball.
Divide dough into 12 × 40 g pieces; roll into balls. Cover with damp towel 5 min. Roll each to a 7 in (18 cm) round, dusting lightly with flour.
To cook tortillas, cook in griddle or nonstick pan over medium heat: first side ~90 s until bubbles form, flip and cook another 30 s. Keep finished tortillas wrapped in warmer.
To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
Slice steak across the grain, then into ½-inch cubes.
To build the tacos, re-warm tortillas if needed. Spread mashed avocado, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.