Tacos de Carne Asada
In the beef-eating north, taco stands everywhere feature some form of charcoal-grilled skirt steak. Offer an array of condiments, letting guests fill warm, handmade tortillas to taste. Try the tacos with flour tortillas, too, just as they are often served in northern Mexico.
Preparation Time: 1 hour
QUICK SALSA
4 ripe plum tomatoes (Roma), seeded and coarsely chopped
2 fresh Serrano chiles, stemmed and coarsely chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISHES
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro (fresh coriander)
2 avocados, pitted, peeled and diced
2 tomatoes, seeded and diced
6 green onions (spring), including the tender green tops, sliced on the diagonal
1/4 head white cabbage, shredded
1 1/2 lb (750 g) trimmed skirt, flank or tri-tip steaks
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons olive oil
Juice of 1 lime
18 small or 12 large corn tortillas, homemade or purchased
Prepare a fire in a charcoal grill.
To make the salsa, in a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups (10 fl oz/310 ml). Prepare all the garnishes and place in separate bowls.
Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice. Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)
When the fire is very hot, place the steaks on the grill rack about 3 inches (7.5 cm) from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side. Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch (6 mm) thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.
In the beef-eating north, taco stands everywhere feature some form of charcoal-grilled skirt steak. Offer an array of condiments, letting guests fill warm, handmade tortillas to taste. Try the tacos with flour tortillas, too, just as they are often served in northern Mexico.
Preparation Time: 1 hour
QUICK SALSA
4 ripe plum tomatoes (Roma), seeded and coarsely chopped
2 fresh Serrano chiles, stemmed and coarsely chopped
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
GARNISHES
1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro (fresh coriander)
2 avocados, pitted, peeled and diced
2 tomatoes, seeded and diced
6 green onions (spring), including the tender green tops, sliced on the diagonal
1/4 head white cabbage, shredded
1 1/2 lb (750 g) trimmed skirt, flank or tri-tip steaks
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons olive oil
Juice of 1 lime
18 small or 12 large corn tortillas, homemade or purchased
Prepare a fire in a charcoal grill.
To make the salsa, in a food processor fitted with the metal blade, combine the tomatoes, chilies, lime juice, salt and black pepper and purée until very smooth. Pour into a bowl and set aside. You should have about 1 1/4 cups (10 fl oz/310 ml). Prepare all the garnishes and place in separate bowls.
Ten minutes before the grill is ready, season the steaks evenly with salt and black pepper, rub with the garlic and olive oil and then drizzle evenly with the lime juice. Just before grilling the steaks, warm the tortillas on the grill: Fill a shallow pan with water and, one at a time, briefly dip each tortilla in the water and immediately place on the grill rack. Grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving. (They will keep warm for up to 30 minutes.)
When the fire is very hot, place the steaks on the grill rack about 3 inches (7.5 cm) from the coals and grill, turning once, until evenly caramelized on the outside but still pink in the center, 1-2 minutes per side. Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch (6 mm) thick. Serve immediately with the warmed tortillas, salsa and garnishes. Let diners assemble their own tacos at the table.
Serves 6
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