Carne Asada Tacos With Mango Salsa - cooking recipe
Ingredients
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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
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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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