Carne Asada Tacos
Total Time
40m
Prep Time:15m
Yields:6 Servings
Ingredients
1½ lbs.
<p><span>flank or skirt steak, trimmed of excess fat</span></p>
1 bottle
(24.5 oz.)
½
<p><span>white onion, very finely chopped</span></p>
¼ tsp.
<p><span>finely chopped fresh cilantro</span></p>
2
<p><span>limes, one juiced (about 2 tbsp.), the other cut into wedges</span></p>
½ tsp.
<p><span>salt</span></p>
1 tbsp.
GOYA® Salsa Taquera , for garnish
GOYA® Salsa Verde , for garnish
Directions
Step 1
<p>Cut steak into ½” pieces; transfer to large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.</p>
Step 2
<p>Meanwhile, in small bowl, mix together white onion, cilantro, lime juice and salt until combined; cover and refrigerate until ready to use.</p>
Step 3
<p>Using paper towel, pat steak dry. Heat oil in large non-stick skillet over medium-high heat. Add steak, making sure not to crowd pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.</p>
Step 4
<p>Heat large griddle, cast-iron skillet, or other heavy skillet over medium-high heat. Add enough tortillas to cover surface of griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, foil packet, or clean dish towel to keep warm.</p>
Step 5
<p>To assemble tacos, fill tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.</p>
Main Dish
Chipotle Quesabirria Tacos
Main Dish
Birria Tacos
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Carne Asada Tacos
Prep Time: 15m
Total time: 40m
Yields: 6 Servings
Ingredients
1½ lbs.
<p><span>flank or skirt steak, trimmed of excess fat</span></p>
1 bottle (24.5 oz.)
½
<p><span>white onion, very finely chopped</span></p>
¼ tsp.
<p><span>finely chopped fresh cilantro</span></p>
2
<p><span>limes, one juiced (about 2 tbsp.), the other cut into wedges</span></p>
½ tsp.
<p><span>salt</span></p>
1 tbsp.
GOYA® Salsa Taquera , for garnish
GOYA® Salsa Verde , for garnish
Directions
Step 1
<p>Cut steak into ½” pieces; transfer to large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.</p>
Step 2
<p>Meanwhile, in small bowl, mix together white onion, cilantro, lime juice and salt until combined; cover and refrigerate until ready to use.</p>
Step 3
<p>Using paper towel, pat steak dry. Heat oil in large non-stick skillet over medium-high heat. Add steak, making sure not to crowd pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.</p>
Step 4
<p>Heat large griddle, cast-iron skillet, or other heavy skillet over medium-high heat. Add enough tortillas to cover surface of griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, foil packet, or clean dish towel to keep warm.</p>
Step 5
<p>To assemble tacos, fill tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.</p>
