|1.||Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.|
|2.||In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.|
|3.||Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.|
|4.||To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating. (I cooked the onions before I added the meat because I prefer cooked over fresh.)|
Sunday, March 29, 2015
Recipe #216: Carne Asada Tacos
I don't know what took me so long to find a recipe for carne asada. I've had some great versions of it at different restaurants and looked forward to making this fresh dish myself. I made a couple changes (in red) to the recipe I found on allrecipes.com. This is definitely worth putting in the permanent rotation of regular favorites!