Tacos de Carne Asada
The word taco comes from Nahuatl, a language indigenous to Central America that was used by the Aztec and is still spoken by about 1.5 million people today. The tlacopan, aka taco, is now a staple across Mexico and its neighbors, and no wonder – one is just enough to tide you over until the next meal, or multiple tacos can be filling and fulfilling, so they please as a snack or an entree. Simple but scrumptious, make your own instead of visiting that infamous chain and you might not care to return there.
Makes 10 stuffed tacos
1 1/2 lb. flank steak
10 small corn tortillas
2 cups of shredded iceberg lettuce
2 tomatoes, diced
1 large avocado, halved and sliced
1 cup of canola oil (for frying)
1 cup of sour cream
3/4 cup of mild or medium cheddar cheese, shredded
1/4 cup of soy sauce
3 tbs. of milk
1 tbs. of dried cumin
2 tsp. of dried oregano
2 tsp. of garlic powder
2 tsp. of onion powder
1 tsp. of cayenne pepper
Your favorite salsa to taste
Make a marinade with the soy sauce, cumin, oregano, garlic powder, onion powder, and cayenne. Mix together in a bowl. Put the flank steak in a large food storage bag, add the marinade mix, zip closed, and let sit in the refrigerator for 2 hours.
Fill a deep-sided saute pan with the oil. Heat over medium heat. One or two at a time, place the tortillas in the oil; fry each side for roughly 1 minute, turning only once. The edges of the tortillas will be harder while the centers stay somewhat softer.
Using tongs and a long knife, as soon as you take a tortilla out of the oil, bend it over the knife.
Use brown paper bags to soak up oil and let the tortilla shells drain and harden. Mix the sour cream with milk and transfer to a squirt bottle for fancier looking presentation, but keep in the refrigerator for now.
Clean and then preheat the grill on medium-high heat. Grill the flank steak to your desired temperature, flipping once.
Roughly 10 minutes on each side would be medium-rare.
Remove the meat from the grill and transfer to a clean cutting board. Let rest for 5-6 minutes. Slice lengthwise, then each strip slice into thin pieces – the thinner the meat, the easier to eat.
Load up the shells with: steak, salsa of your choice, lettuce, cheese, avocado, sour cream, and tomato.