Carne Asada Tacos
Author
All Things Barbeque
Chef Tom fires up the Yoder Smokers Adjustable Flat-top Charcoal Grill for Carne Asada Tacos! Creekstone Farms prime flank steak, pounded thin and marinated before being grilled over high heat, chopped and wrapped up in a Caramelo tortilla with avocado salsa and pico de gallo!
Ingredients
- Creekstone Farms prime flank steak
- Cattleman’s Grill Mexicano Seasoning
- 12 caramelo flour tortillas
- For the marinade:
- 1 cup Sweetwater Spice Tres Chiles
- 1/2 cup // Juice of 3 limes
- 1/2 cup // Juice of 3 oranges
- 1/2 cup fresh cilantro leaves and stems
- 1 tbsp Cattleman’s Grill Mexicano Seasoning
- 1 tbsp Maggi Seasoning (OR Soy sauce)
- For the pico de gallo:
- 1 cup white onion, minced
- 1 cup beefsteak tomato, small dice
- 1/2 cup serrano (or jalapeño) pepper, minced
- 1/2 cup cilantro leaves, minced
- 2 tbsp lime juice
- Jacobsen Salt Co. Black Garlic Salt, to taste
- For the avocado salsa:
- 4 avocados
- 2 jalapeños, fire roasted
- 3 tomatillos (1/2 lb), roasted
- Juice of 1/2 a lime
- Jacobsen Salt Co. Black Garlic Salt, to taste
- Water to thin, as needed
Directions
- Place the flank steak under a sheet of plastic or zip top bag. Pound thin with the flat side of a meat mallet until about 1/2” thick all the way across.
- Combine the marinade ingredients in a pitcher. Blend or process with an immersion blender. Transfer to a large bag or brining container.
- Place the thin pounded flank steak to the marinade. Seal and let marinate 2-10 hours.
- Fill two chimney starters full of lump charcoal and light fire starters underneath. Place the chimneys inside the Yoder Smokers Adjustable Flat-Top Charcoal Grill. Place a GrillGrate panel over the top of one chimney and place the tomatillos and jalapeños on top. Let them char, removing the tomatillos when softened and breaking open and the jalapeños until blackened on the surface. Transfer to a bowl and cover with plastic wrap to steam. Peel the skin from the jalapeños and remove the seeds.
- When the charcoal is burning hot to the top of the chimneys, dump and move grate into place.
- While the jalapeños steam, make the pico de Gallo. Combine all ingredients in a bowl and mix well. Store in the refrigerator for up to one week.
- To make the avocado salsa. Combine all ingredients in the blender and blend until smooth. Thin with water to desired consistency.
Recipe Video
Posted on September 22, 2022
All Things Barbeque