CARNE
ASADA TACOS FOR FAMILY AND THE BOYZ by CHEF DAN:
Serves
8
INGREDIENTS:
1-1/2-pounds
tri steak cut into thin bite size pieces
2
tablespoon and 2 teaspoons rice vinegar
1/4-cup
soy sauce
4
cloves of garlic minced, divided
2
tablespoon lime juice
4
tablespoon olive oil
1/2-teaspoon
EACH sea salt, black and white pepper, garlic powder, chili powder, dried
oregano, ground cumin, ground ginger, green chili powder, smoked paprika, and
jalapeno powder.
1
onion chopped onion
1/4-cup fresh cilantro, chopped
1
tablespoon lime juice
2
beef steak tomatoes
2
avocados, peeled pitted and sliced
2
jalapenos pepper, chopped
1
pound tomatillos, husked and rinsed
2
dried New Mexico Chile pods
Smidgen
of sea salt
12
6-inch corn tortillas
1
cup Gouda cheese
1
lime cut into wedges
DIRECTIONS:
(PRE-HEAT OVEN TO 450
DEGREES)
1.
Lay
the tri steak in a baking dish.
2.
In
a bowl whisk together the vinegar, soy sauce, 2 garlic and lime juice.
3.
Season
with salt and all powders.
4.
Whisk
until well blended; pour over steak cover and refrigerate overnight.
5.
In
a bowl stir together, onion, cilantro and lime juice, and use for relish.
6.
Heat
a skillet over medium-high heat.
7.
Toast
Chile pods for a few minutes; soak in water for 30 minutes.
8.
Place
tomatoes, jalapenos tomatillos, 2 garlic cloves, on baking sheet.
9.
Drizzle
with 2 tablespoon olive, and season with salt.
10.
Roast
for 20 minutes, remove from oven
11.
Place vegetables in blender with Chile pods, puree
until smooth
12.
Heat
remaining oil in a skillet over medium-high heat when sizzling.
13.
Add
meat and cook stirring constantly until cooked through.
14.
Heat
tortillas in the microwave, according to package directions.
15.
To
serve, place 2 or 3 tortillas on a plate, lay generous amount of beef over
them.
16.
Top
onion relish and the pureed tomatillos sauce.
17.
Add
much cheese as you like and garnish with avocado and lime wedges. ENJOY DAN: BON-APPETITE!!
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