Makes 14 tacos
Ingredients
1lb carne asada flank steaks
14 soft flour tortillas
guacamole as needed
limes on the side
Marinade
1/2 cup Tampico island punch
1/2 cup water
1/4 cup refined olive oil
1/2 lime
1/2 orange
stalks of 1 head of cilantro
cilantro leaves to taste
Pico de Gallo
7 roma tomatoes
1 white onion
leaves of 1 head of cilantro
1 serrano pepper
2 tsp kosher salt
1/2 tsp cumin
1/2 tsp cayenne pepper
Procedure
Combine all marinade ingredients and juice limes and orange. Place marinade, juiced limes, juiced orange, and meat into a bag and marinate overnight in the fridge (4 – 24 hrs).
Cook steaks with cast iron on high heat until internal temp is 140F – 150F (medium rare to medium).
Once finished, cut into bite sized strips. Return to pan on medium low to keep warm.
Pico de Gallo
This pico is a more savory/smokey version which is more suited for tacos than chips. See this recipe for dipping pico.
Finely chop white onion.
Saute 1/2 the white onion with olive oil.
Finely chop tomatoes, cilantro, and serrano while onion is cooking.
Once onions are translucent, add cumin, paprika, and cayenne.
Deglaze with 2tbsp water and remove from heat.
Combine all pico ingredients in a large bowl (save some cilantro for garnish).
Once pico is finished, warm tortillas on a hot pan/flat/grill.
Assemble tacos with tortilla, meat, and pico; garnish with white onion and cilantro.
Serve with guacamole and limes on the side.
¡Disfrutar!
