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Carne Asada Tacos

Carne Asada Tacos

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
DIALIEN

DIALIEN

Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
  2. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
  3. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
  4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TOMATOSUZ
202

TOMATOSUZ

5/25/2003

I used La Victoria Salsa Verde(16 0z Jar) and that takes all the work out of prepping the sauce, leaving just the time it takes to cook it down. This sauce is made with Tomatillos and jalapenos-it came out great! This is a recipe worth trying.

Anita
103

Anita

10/28/2003

My family comes from Mexico and my grandmother made a similar recipe which I always loved. I'm so thrilled to have found this one. I used fresh tomatillos instead of canned and more limes(key limes make it even better if you can get them). Great recipe!

naples34102
77

naples34102

10/27/2010

I grew quite a few tomatillo plants this year and when I saw how much I ended up with I thought maybe I had made a mistake. I mean, you can only eat so much salsa verde! But then I tried this recipe, substituting my fresh tomatillos for the canned. And now I know what I'll be doing with all those tomatillos that now have made their way into the freezer! Oh, this was so good! SURPRISINGLY good, Hubs said! I made a couple of minor changes, but nothing that made much difference in terms of staying true to the recipe - threw a couple of garlic cloves in with the tomatillos and jalapeno and used flour tortillas rather than the corn (I've tried, but I just don't like them). I used No Name Steaks which I always keep on hand for quick sauteed meals like this. They're very tender and so easy to slice thinly while they're still partially frozen. But I digress - this dish was so flavorful and had such character! LOVED it! Had to leave out the red pepper for Hubs but this had so much going for it in the way of flavor, color and texture that it wasn't even missed. To my way of thinking this is a perfect recipe, and a perfect dish. This was so delicious I'll probably be dreaming about it tonight.

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