Carne Asada Tacos With Mango Salsa - cooking recipe

Ingredients
    1 chipotle chile in adobo
    1 large garlic clove, minced
    1/2 cup orange juice
    1 tablespoon lime juice
    2 tablespoons canola oil or 2 tablespoons vegetable oil
    1 tablespoon soy sauce
    2 tablespoons cilantro leaves
    1 tablespoon honey
    1/2 teaspoon chili powder
    1 lb flank steaks or 1 lb skirt steak, fat trimmed
    1 teaspoon kosher salt
    MANGO SALSA
    1 large mango, diced (about 1 cup)
    1/4 cup red onion, minced
    1 jalapeno pepper, seeds removed and minced
    2 tablespoons lime juice
    1 tablespoon cilantro, chopped
    1/4 teaspoon chili powder
    ADDITIONAL INGREDIENTS
    6 (6 inch) flour tortillas (or whole wheat tortillas or corn tortillas)
    sliced avocado (optional)
    colby-monterey jack cheese, shredded (optional)
Preparation
    Carne Asada:
    In a blender, combine chipotle pepper, garlic, orange juice, lime juice, oil, soy sauce, cilantro, honey and chili powder to make marinade. Place steak in a plastic seal bag and pour in marinade; massage to coat evenly. Refrigerate for at least 3 hours and not more than 8 hours.
    Preheat a charcoal or gas grill to medium-high. Remove the steak from the marinade, season with salt and grill for about 4 minutes a side. Transfer to a cutting board and rest for 5 to 10 minutes. Once meat has rested, slice steak across the grain diagonally.
    Mango Salsa:
    Combine all ingredients in a bowl and stir. Refrigerate until ready to serve.
    To Assemble:
    Warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
    Serve steak strips on the warmed tortillas with avocado, cheese then topping with mango salsa.

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