Tacos, or rather the concept of a "real" taco, were always something that interested me, but I had never had them until last year. Until that point I wasn't clear on what a taco actually could be, other than some ground beef in a rigid corn shell that disintegrated when you took a bite. That first time, however, was life changing and I wanted to use that experience as inspiration for a meal. These carne asada tacos are what resulted.
For this meal I was toying with making either carnitas or carne, but as the time drew nearer I was feeling steak over pork and that decided it. In the end it was a good choice because I really liked the way it was constructed: a simple charred steak, raw onions, cotija cheese and green salsa. Though simple, I really enjoyed the savory flavors. With the tacos I felt like it was only right to make beans and rice, so I found a recipe and the rest is history, though I was a bit disappointed with the flavors of the rice (I think I was too delicate with some of the spices which resulted in it being a bit bland). Regardless this was a fun dinner to make and even more fun to eat.
Recipe:
Carne Asada
1-2 lbs skirt or hanger steak
1 tbsp ground ancho chile
1 1/2 tsp paprika
1 tsp ground cumin
3/4 tsp dried oregano
Salt
3/4 tsp ground cayenne pepper
2 cloves garlic, finely chopped
1/4 cup olive oil
2 tbsp lime juice
1.) In a large plastic bag, mix all of the ingredients. Add the steak and shake to coat. Press out the air and let stand at room temperature for about 45 minutes.
2.) On a hot grill, cook the steak, allowing the outside to char slightly, about 5-10 minutes per side. Remove from grill and allow to rest for at least 5 minutes.
3.) Slice steak thinly and serve on warmed corn tortillas with green salsa and cotija cheese.
Red Beans and Rice
1 cup chopped onion
3/4 cup chopped red bell pepper
4 cloves garlic, minced
3 cups long-grain rice
3 bay leaves
2 tbsp tomato paste
1 tbsp ground cumin
1 tbsp smoked paprika
2 tsp salt
4 cups water
1 15 oz can of kidney beans, rinsed and drained
1.) Heat 2 tbsp oil in a large pot over medium heat, add onion, pepper, and garlic; saute until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minutes. Stir in bay leaves, tomato paste, cumin, paprika and salt. Add water and beans and bring to a boil. Reduce heat to medium low and cover, cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand 10 minutes. Remove bay leaves and serve.
For this meal I was toying with making either carnitas or carne, but as the time drew nearer I was feeling steak over pork and that decided it. In the end it was a good choice because I really liked the way it was constructed: a simple charred steak, raw onions, cotija cheese and green salsa. Though simple, I really enjoyed the savory flavors. With the tacos I felt like it was only right to make beans and rice, so I found a recipe and the rest is history, though I was a bit disappointed with the flavors of the rice (I think I was too delicate with some of the spices which resulted in it being a bit bland). Regardless this was a fun dinner to make and even more fun to eat.
Recipe:Carne Asada
1-2 lbs skirt or hanger steak
1 tbsp ground ancho chile
1 1/2 tsp paprika
1 tsp ground cumin
3/4 tsp dried oregano
Salt
3/4 tsp ground cayenne pepper
2 cloves garlic, finely chopped
1/4 cup olive oil
2 tbsp lime juice
1.) In a large plastic bag, mix all of the ingredients. Add the steak and shake to coat. Press out the air and let stand at room temperature for about 45 minutes.
2.) On a hot grill, cook the steak, allowing the outside to char slightly, about 5-10 minutes per side. Remove from grill and allow to rest for at least 5 minutes.
3.) Slice steak thinly and serve on warmed corn tortillas with green salsa and cotija cheese.
Red Beans and Rice
1 cup chopped onion
3/4 cup chopped red bell pepper
4 cloves garlic, minced
3 cups long-grain rice
3 bay leaves
2 tbsp tomato paste
1 tbsp ground cumin
1 tbsp smoked paprika
2 tsp salt
4 cups water
1 15 oz can of kidney beans, rinsed and drained
1.) Heat 2 tbsp oil in a large pot over medium heat, add onion, pepper, and garlic; saute until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minutes. Stir in bay leaves, tomato paste, cumin, paprika and salt. Add water and beans and bring to a boil. Reduce heat to medium low and cover, cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand 10 minutes. Remove bay leaves and serve.
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