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Tacos Carne Asada (Tyler Florence) Recipe

Tacos Carne Asada (Tyler Florence) Recipe

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Ingredients:

Serving

2 lb flank or skirt steak , trimmed of excess fat
1 recipe mojo , recipe follows
olive oil, for coating the grill
kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
shredded romaine or iceberg lettuce , for serving
chopped white onion , for serving
shredded jack cheese , for serving
1/2 cup pico de gallo , recipe follows
2 limes, cut in wedges for serving
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tbsp white vinegar
1/2 cup olive oil
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 tsp kosher salt

Directions:

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1098.19 Kcal (4598 kJ)
Calories from fat	676.66 Kcal
		% Daily Value*
Total Fat	75.18g	116%
Cholesterol	147.39mg	49%
Sodium	847.22mg	35%
Potassium	964.64mg	21%
Total Carbs	62.92g	21%
Sugars	7.82g	31%
Dietary Fiber	9.86g	39%
Protein	53.44g	107%
Vitamin C	52.4mg	87%
Iron	6.5mg	36%
Calcium	149.5mg	15%

Amount Per 100 g
Calories	199.72 Kcal (836 kJ)
Calories from fat	123.06 Kcal
		% Daily Value*
Total Fat	13.67g	116%
Cholesterol	26.8mg	49%
Sodium	154.07mg	35%
Potassium	175.43mg	21%
Total Carbs	11.44g	21%
Sugars	1.42g	31%
Dietary Fiber	1.79g	39%
Protein	9.72g	107%
Vitamin C	9.5mg	87%
Iron	1.2mg	36%
Calcium	27.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

27.4

Points
30

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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