Glen’s Favorite Carne Asada Tacos
A few years ago I got some carne asada marinade at Pavilions. It was so good. I scrutinized the ingredients to try to find the one that made it work so well. I was surprised to find that it was soy sauce. I then went on the internet to find a marinade that contained soy sauce. After finding one I made a few changes tp suit my own taste. This is the resulting recipe.
What You Need
1/4 cup orange juice
1/4 cup lemon juice
3 tablespoons lime juice
1/4 cup soy sauce
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 tablespoon black pepper
1/2 cup fresh cilantro, chopped
1/4 cup vegetable oil
1 pound beef flap meat
Pico de Gallo (Use your own recipe or the recipe that follows.)
Combine marinade ingredients and whisk to blend.
Place the meat in a large glass baking dish or a large resealable bag and add a generous amount of the marinade. (Save some marinade to pour over the steak after it is chopped, if desired.) Cover, and allow to marinate in the refrigerator for at least one hour and up to 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat, slice across the grain, then chop the meat with a cleaver or chef’s knife.
Pour some of the reserved, unused marinade over the hot meat, toss to coat. Serve in warm corn tortillas with pico de gallo.
Pico de Gallo
1 1/2 cups seeded, diced tomatoes (Roma tomatoes work well.)
1/4 cup diced red or white onion
1 tablespoon diced jalapeños
1 clove garlic, minced
Juice of 1 lime (about 2 tablespoons)
1/4 cup cilantro leaves, chopped
Salt and pepper
Combine all ingredients and add salt and pepper to taste. Cover and refrigerate until ready to use.