Tacos de Carne Asada

Having grown up in Mexico where it’s generally warm year-round, I think of tacos de carne asada or flank steak tacos as a flavourful dish that brings friends and family together to dine in the great outdoors. I especially love all the great add-ons that elevate the flavours of the tacos.

Serves 5.

INGREDIENTS

• 3 cups of beer
• 2 tablespoon Worcestershire sauce
• 3 tablespoon of olive oil
• Salt and pepper to taste
• 1 tablespoons of garlic powder
• 2 pounds flank steak
• 12 green onions, pierced with the end of a knife
• 12 corn tortillas
• 1 jar of Mi Cocina Salsa Verde
• 2 limes, sliced into wedges

INSTRUCTIONS

1. In a small bowl, stir together the beer, olive oil, Worcestershire sauce, salt, pepper and garlic powder.
2. Place the flank steak and green onions in the marinade and set aside for 4 to 6 hours in the refrigerator.
3. Remove the flank steak from the refrigerator and let it stand at room temperature for 30 minutes.
4. Heat the grill to medium.  If you have fresh cactus paddles, brush them lightly with vegetable oil and sprinkle with salt. Grill the paddles over direct heat for about 5 minutes or until slightly charred. Slice and set aside.
5. Remove the green onions from the marinade and grill them, turning them often until soft and lightly charred. Slice and set aside.
6. Turn up the grill heat to medium-high. Remove the steak from the marinade and grill for 4 to 6 minutes per side for medium rare. Remove the steak from the heat and let it rest, covered, for 5 minutes. Cut the meat against the grain into thin strips.
7. Warm the tortillas on the grill or a pan, flipping them often. Wrap them in a kitchen cloth to keep them warm.
8. Fill each tortilla with your fillings of choice, squeeze on some lime juice and top it with Mi Cocina Salsa Verde or your favourite Mi Cocina salsa. 

NOTES

The longer you marinate the steak the more tender and flavourful it will be.
Calculate about half a pound of meat per adult person.

Consider these optional add-ons:

•   Refried beans
•   Cactus paddles (nopales)
•   Sliced avocados