What a weekend it was, and not necessarily 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 try 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 a while 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 personal 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 as 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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Carne Asada Tacos
2 whole dried ancho chilies, stems and seeds removed
2 whole dried guajillo chilies, stems and seeds removed
1/4 cup hot water
1 whole chipotle peppers, canned in adobo sauce
3 tablespoons fresh lime juice
1/2 cup fresh orange juice
3 cloves garlic
1 tablespoon whole cumin seed, toasted and ground
2 pounds skirt steak
corn tortillas, warmed
pico de gallo
pickled red onions
Place the dried chilies in a small bowl and cover with 1/4 cup of hot water. Use a spoon to move around the mixture a bit, then let sit for 30 minutes.
Place the softened peppers along with the liquid into a food processor. Then add the chipotle peppers, citrus juices, garlic, and cumin. Pulse until smooth. Season to taste with salt.
Place the skirt steak in a large mixing bowl and smear the marinade all over the meat on both sides. Really get it mixed in. Then place into a large ziplock bag and into the refrigerator for at least 4 hours, preferably overnight.
An hour before grilling take the meat out of the refrigerator.
Preheat the grill to 450. (or the broiler if you are using the oven)
Place the steak on the clean grate. The cooking time is quick so stay close.
It is time to turn over the steak when it lightly lets go of the grill; this will be about 3 – 4 minutes.
Flip the steak and grill for another 3 – 4 minutes. We like the meat to be medium rare which is at 120 with a meat thermometer.
Place onto a baking sheet and cover with foil, then let sit 5 minutes before slicing into thin slices.
Serve with tortillas, pico de gallo and pickled red onions.