The best ever asada cartinas tacos, i love this recipe because its so easy and sweet yummy!


112 pound flank or skirt steak, fat-trimmed

1 bottle of wine (24.5 oz.)
Criollo Mojo

12 finely sliced white onion

14 cup fresh cilantro, finely chopped

2 limes, one juiced (approximately 2 tablespoons), the other wedged

12 teaspoon salt

1 tablespoon corn oil

Instructions for 12 Corn Tortillas

1.Cut the steak into 12-inch chunks and place in a big non-metallic basin or deep dish.
Pour Mojo over the meat, making sure that all pieces are well submerged; cover and chill.
Allow at least 2 hours or up to 24 hours to marinate.
Allow 30 minutes for the steak to come to room temperature before cooking; drain and discard marinade.

2.Meanwhile, combine white onion, cilantro, lime juice, and salt in a small mixing dish; cover and chill until ready to use.

3.Dry the steak with a paper towel.
In a large nonstick skillet, heat the oil over medium-high heat.
Cook in batches, flipping periodically, until dark golden brown and cooked through, about 5 minutes per batch; remove to serving tray; keep warm by tenting with foil.

4.Over medium-high heat, heat a big griddle, cast-iron pan, or another heavy skillet.
Place enough tortillas on the griddle to cover the entire surface, leaving some space between each tortilla.
Cook for 30 seconds per batch, flipping once, until lightly charred, warmed through, and pliable; transfer tortillas to tortilla holder, foil packet, or clean dish towel to keep warm.

5.To create tacos, stuff the tortilla with meat and top with the onion-cilantro mixture you set aside.
Drizzle with taco sauce, if desired. Serve with lime wedges on the side.



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