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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-29-2011, 01:22 PM   #1
kcmike
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Thumbs up Tacos de Carne Asada ~ Oakridge BBQ Style!!

In order to show the versatility of our new Santa Maria Steak Seasoning, I thought I'd make some tacos de carne asada (aka: steak tacos).

The two most popular cuts of beef for this dish are flank steaks and skirt steaks. Most Spanish folks will tell you, the most authentic cut for this dish are skirt steaks. While flank steaks will certainly work in a pinch, the extra flavor, tenderness and juiciness one gets from using a skirt steak will make a difference in the final product.

The only way I can get skirt steaks here in KC is to buy them through my local Restaurant Depot. They come in 10 - 15 lb. cryovac packs with anywhere from 5 - 7 skirt steaks contained within each package.



Purchased in this format, you'll be looking at doing quite a bit of butchering in order to get each skirt in a usable form. Here is a pic of one skirt fresh out of the package...



And, here is a shot post-trimming... Notice the pile of off-trim in the upper left-hand corner. Expect to remove this much or slightly more from each skirt steak. Use a small sharp knife and work slowly so you don't cut yourself.



Next, grab a package of Oakridge BBQ Santa Maria Steak Seasoning and begin coating both sides of each skirt steak evenly and liberally. Then, squeeze the juice of two limes over the entire tray. I only covered the tops of each steak and didn't bother flipping them to coat the other side. Make sure to wet each thoroughly with the fresh lime juice.




Then, wrap the entire tray in a couple layers of plastic wrap and store in the refrigerator for a minimum of one hour.

It had gotten too dark for good pictures, so I didn't take any of the cooking process, however it couldn't get any easier... Basically, fire up your grill using lump charcoal (preferred), and get it VERY HOT. If you don't have lump or even a charcoal grill, don't worry. Just get whatever grill you have as hot as you can get it.

Before you begin grilling, prepare 6 more limes for juicing by slightly bruising them then cut each in half across the middle. Now, place each skirt steak on the grill directly over the hot coals. Sear the first side, then flip. Once flipped, squeeze fresh lime juice over each steak thoroughly. Then when ready, flip them again and coat the other side. Continue flipping and marinating with lime juice until they are cooked to med-rare. Remove them to a plate or pan to rest...



After 10-15 minutes of resting time, place a skirt steak on your cutting board and slice it at a 45º angle to the grain on a bias, like below...



Now, it's time to start building some tacos... Heat some corn (or flour) tortillas on a hot skillet and put a small handful of carne asada in the middle. Then, follow that with some fresh pico de gallo, shredded Monterrey Jack cheese and some fresh salsa roja. Finish them off with a squeeze of fresh lime juice and tear in....



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Unread 08-29-2011, 01:32 PM   #2
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Let me at em, they look delicious!
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Unread 08-29-2011, 01:35 PM   #3
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That looks fantastic, nicely done You put sugar in the Santa Maria huh, is it sweet?
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Unread 08-29-2011, 01:38 PM   #4
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Yes I know most people want sides with a dish like that, not me man. Just gimme a bunch of tortillas and meat and I am happy as can be!

That meat looks so awesome I wanted to take a bite out of the screen!
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Unread 08-29-2011, 01:40 PM   #5
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Quote:
Originally Posted by Groundhog66 View Post
That looks fantastic, nicely done They put sugar in their Santa Maria huh, is it sweet?
Not sweet what so ever. Actually, it is kinda' hot. While it's true, we do put some raw sugar in our Santa Maria rub, it's only a tiny amount. Of course, if I told you how much, I'd have to kill you... (just kidding)

Rest assured, it's there for a very specific set of purposes, however none of them are to make the rub taste sweet. Again, if I told you why....
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Unread 08-29-2011, 01:58 PM   #6
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You've got my mouth watering. The tacos look awesome!
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Unread 08-29-2011, 02:02 PM   #7
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The only problem is that you made them a week too early. Those would be VERY competitive in the Tortilla Throwdown, which starts 9/2. You need to make more next weekend.

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Unread 08-29-2011, 02:03 PM   #8
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Ooooooo...al carbon. Love it! The rub gives a real nice sheen in conjunction with the lime juice! Looks like the perfect amount of carmalization from the sugar too.
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Unread 08-29-2011, 02:09 PM   #9
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my mouth is watering
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Unread 08-29-2011, 02:15 PM   #10
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Wow, those look GREAT. Send a couple of tacos to sample, please! Extra pico on one! ;)
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Unread 08-29-2011, 03:23 PM   #11
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Quote:
Originally Posted by deguerre View Post
Ooooooo...al carbon. Love it! The rub gives a real nice sheen in conjunction with the lime juice! Looks like the perfect amount of carmalization from the sugar too.
Yeah, those little crispy bits literally exploded with flavor on those tacos! Funny story... as I was grilling them, every once in a while as I'd flip one, there would be a couple nubs of seasoning on them that would be glowing red like little embers...
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Unread 08-29-2011, 03:39 PM   #12
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Looks great, got to go to the local grocery and see if I can find some skirt steak, I have never bought it before but thanks to you I am going a searching for it. Thanks for the post and pictures.
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Unread 08-29-2011, 04:27 PM   #13
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That's my kinda grub there.
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Unread 08-29-2011, 07:26 PM   #14
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Holy crap I asked about this today and got my answer! Nice farking tacos! That is my kind of soul food right there. I'm gonna have to check out that seasoning
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Unread 08-29-2011, 08:48 PM   #15
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Yes Sir! I'm ready for some of those, mouth is watering right now. Really nice job.
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