I don’t want to brag, but these Carne Asada Tacos – they’ve been described as “life-changing”. And not by me. Although, I can’t say that I disagree. I mean, the meat is just so tender and flavorful. With the perfect blend of spice and heat, it is truly melt in your mouth delish!
While the flawlessly marinated, cooked to perfection skirt steak is the star of the show, the right combination of fixins can put these carne asada tacos over the top! Fixin’s like my friend Michaela’s family favorite clean-eating guacamole. This guac is a favorite in her family and mine as well. Seriously. Tom will hoard the bowl and eat it by himself in one sitting…
Michaela came up with the recipe by happenstance, just adding things she had on hand until the flavors were just right. Luckily, she wrote down what she did because it would literally be a cryin’ shame if she had not – literally. The best news is that she is willing to share her recipe. She shared it with me and soon it will be up on the blog she is in the process of setting up. But if your mouth is watering and you just can’t wait that long, you can visit her Facebook page (click here), shoot her a message, and I bet she’d share with you too! *Update: the wait is over – you can now click here to get Michaela’s family favorite clean-eating guacamole
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 1-2 pound skirt steak
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- Juice of 1 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves, pressed
- 1 jalapeno finely chopped
- 1/2 cup chopped fresh cilantro
- 6-inch tortillas of your choice
- Sour Cream
- Parmesan Cheese
- Pico de Gallo
- Add all of the marinade ingredients to a small bowl and mix together until completely incorporated.
- Place the skirt steak in a 9x13 cake pan and pour half of the the marinade over the steak, making sure the meat is evenly coated. Turn the steak over and repeat with the remaining marinade. Cover the cake pan and refrigerate for at least 2 hours.*
- Preheat the oven to broil. Meanwhile take the marinated steak out of the refrigerator, remove from cake pan, and place on an oven safe baking sheet.**
- For a rare to medium rare skirt steak, broil the steak for 9 minutes; then turn the steak over and broil for another 9 minutes. Remove the baking sheet from the oven, loosely tent the steak with foil, and let the steak rest 10-15 minutes.
- Once rested, cut the meat into small cubes and place in a bowl. Pour any juices that may have rendered out on the baking sheet over the cubed meat.
- To assemble spread sour cream on a tortilla followed by the guacamole. Spoon meat over sour cream and guac. Top with cheese and Pico. Fold up and enjoy with your favorite side - mine is Mexican Street Corn!
- *I let my skirt steak marinate for around 6 hours, but I would not recommend leaving it much longer than that.
- **I do not recommend using a stone baking sheet. I did the first time I made this and ended up with a shattered stone...