While perusing the Internet I came across some fabulous recipes for upscale Mexican foods. They looked so good I included a few of the best looking ones, modified, in various appropriate sections of Food Nirvana.
I changed the recipe I found on the Internet for these delightful looking tacos. In my version, carne asada is served on soft flour taco shells with pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and thin slices of lime. This recipe makes 12 tacos using 6" diameter soft flour taco shells.
You will likely need to visit your local Hispanic market to get some of the listed ingredients. It will be worth the trip. I am practically drooling thinking about how good these tacos will taste. Of course, I have to make some first, so this recipe needs to be tested and possibly modified by me. I will report back with results.
4 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon of minced garlic
3/4 cup of chopped onions
1/2 teaspoon of ground cumin
1/4 cup of chopped green onions
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1/2 cup of tomato purée
1/2 cup of fresh lime juice
1 1/2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
1 cup of canola or vegetable oil
3 pounds of skirt steak
Side dishes of pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and very thin slices of lime, sufficient to make 12 tacos.
Thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil in a large bowl.
Rub the marinade all over the skirt steak, then place the steak into a large, resealable plastic bag with the marinade and refrigerate it overnight.
Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature.
Remove the steak from the marinade to a plate.
Put a stack of soft flour taco shells on a plate, covered with plastic wrap, and put the plate into a 160 degrees F warming oven.
Prepare and light a charcoal grill to achieve a medium-high heat, with the grill surface about 4 inches above the hot briquets.
Grill the steak about 2 to 3 minutes per side for medium rare, or about 4 minutes per side for medium doneness.
Set the steak aside until it is cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices.
Serve the steak pieces immediately and have each guest spoon or place steak pieces into the warmed taco shells followed by their choice of the side dish ingredients.
I think cold bottles of Corona® beer will go very well with these delightful tacos.