What a weekend it was, and not necessary in a good way; maybe we are in retrograde. I felt like everything that we had planned fell through at the last minute from dinner plans to trying to see people we want to see. Then to top it all off I disappointed my god-daughter and have felt the pit of that sadness since. UGH. We ended up making the most of changed plans, by going on hikes, spending time together, and time to remake this recipe so I could shoot it! It has been awhile since I posted a Taco Tuesday recipe, and I decided last minute that this recipe for Carne Asada Tacos was meant for sharing as well as for soothing a crazy weekend.
I started playing around with this recipe after our trip to San Jose del Cabo where we ate tacos every day, and the Carne Asada down there rocked. I have said it again and will say it now, tacos at home are not as good as the way they make them in Mexico. Simplicity is where it is at, so put away that guacamole, cheddar cheese and sour cream. You will want to enjoy the richness of the grilled beef and the subtlety of pickled onions and spicy pico de gallo.
When I asked our waiter at one of the restaurants, we enjoyed Carne Asada at for the recipe I was given a list of ingredients, told to mix it all together and then grill. Love when that happens as it gives me some flexibility to give it that person touch. I do marinate the skirt steak overnight as the flavor is great; but, if you do not have time at least 4 hours is good. As well, if you do not have a grill, you can use your oven broiler, it works out just was well. You won’t get that smokey flavor, but it will still be good. I think I want to try it in a slow cooker this winter as well! Will keep you posted.
Serve with your favorite pico de gallo and our pickled onions, which are addicting!
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