Carne Asada Tacos With Mango Avocado Salsa
Good food and smiles cross all cultures, and tacos certainly do just that. Authentic corn tacos come alive with Mexican California culinary culture wrapped around the perfect combination of juicy meaty carne asada. Tasty modern-looking tacos use sweet mango, avocado, black beans, a hint of two different chilies, and a light acidic-spicy sweet dressing, A combination that makes these tacos the best regarded, most Incredibly perfect steak taco.
Ingredients
Flank Steak Tacos
- 2 pounds flank steak
- 8-10 tacos corn
- 8 ounces cotija cheese crumbled
- 1 bunch cilantro roughly chopped
- 4 limes wedges for serving alongside the tacos
Flank Steak Marinade
- 2 pounds flank steak or skirt steak
- 1 1/2 teaspoons salt kosher
- 2 teaspoons black pepper freshly ground
- 1/4 cup lime juice freshly squeezed
- 1/4 cup olive oil extra virgin
- 2 teaspoons garlic minced and pasted
- 1 teaspoon coriander toasted whole, ground
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon New Mexican Chili Powder
- 1 Tablespoon honey
Avocado Mango Salsa
- 2 avocados medium diced
- 2 mango medium diced
- 15.5 ounces black beans drained and rinsed
- 1 poblano pepper seeded, small diced
- 1 Serrano pepper seeded, small diced
- 1/2 cup red onion small diced
Avocado Mango Dressing
- 2 Tablespoons lime juice
- 1 Tablespoon olive oil extra virgin
- 1 pinch salt kosher
- 1/8 teaspoon cumin
- 1/8 teaspoon Mexican Chili Powder
- 1 Tablespoon honey
Instructions
Flank Steak Marinade
- Combine all ingredients with the steak in a gallon bag. Marinade in refrigerator only an hour, so the inside of the steak is still pink. In addition, the lime juice added flavor and salt break down the connective tissue and tenderize the flank or skirt steak.
Avocado Mango Salsa
- Combine all ingredients into a medium bowl.
Avocado Mango Dressing
- Whisk together all the ingredients and toss with the salsa.
How to Grill the Carne Asada
- Prepare a heavy-duty tin foil purse filled with mesquite wood chips. Place it under or on the grill grates as it heats up. When the wood chips begin to smoke, it is time to add the steak to the grill. Keep the grill lid open for this thinner cut of meat; it will aid in the Maillard reaction caramelizing the outside of the steak, giving you that perfect crusty texture and flavor.
- Lightly rub olive or canola oil on both sides of the steak before grilling to prevent sticking. Grill the steak on medium-high heat. Approximately 2-3 minutes on each side will, depend on how thick the meat is. Before flipping the steak, each side should have good grill marks with a seared caramelized side. Cooking steak until it is medium.
- Let the meat rest for 10 minutes before cutting to ensure the juices are absorbed back into the meat.
- Cut the steak against the grain. This creates a natural breaking point in the meat for the most tender cut.
Grill Corn Tortilla
- Grill Tacos just enough to warm them through. Cover in Tin foil to keep them warm.
Assemble Tacos
- Add sliced steak to each taco. Add salsa and garnish with cotija cheese and cilantro.
- Note: This recipe can use the corn tortilla the first night and the second night. A lettuce wrap using Boston Lettuce. If you like more cheese or cilantro, add that to your grocery list. I prefer authentic corn tortillas made fresh at a local grocery store that makes handmade tacos or a local taqueria; there is no comparison to the quality of an authentic corn taco. The Avocado Mango Salsa can also be served on its own with tortilla chips.
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