Carne Asada Tacos or Al Pastor Tacos

Carne Asada Tacos or Al Pastor Tacos

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    6 h 40 m
Vic Voss
Recipe by  Vic Voss

“I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef pork or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  3. Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  4. Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  5. Heat tortillas in a microwave safe plate until warm, about 1 minute.
  6. Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

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Reviews (4)

Rate This Recipe
Smile CO
4

Smile CO

Made this using pork chops, turned out excellent. we are excited to try the marinade with steak. No changes to the marinade.

pam
1

pam

Made this using flank steak. Marinated overnight. Excellent flavor and tenderness.

Bibi
1

Bibi

This had a good flavor, but it certainly has a long list of ingredients. Luckily, I had all the seasonings. I cut it down by half, and three people had plenty, with some leftover. We liked the flavor, but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos, but after serving it on one, I understood the reason. One corn taco kind of fell apart, so two is a good idea, and there would be a stronger presence from the tortilla.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 53.9 g
  • 17%
  • Protein
  • 26.7 g
  • 53%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

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