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View Full Version : Carne Asada Tacos w/ Fresh Homemade Tortillas


Moose
08-20-2011, 03:13 PM
We had some USDA prime skirt steak pre-marinated in the freezer I pulled out. So the Missus brought home some fresh masa so she could make some of those delicious homemade tortillas she does so well. The masa was so fresh it was still warm!

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug19%202011%20Tacos/IMG_5010.jpg

Time for a margarita!

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug19%202011%20Tacos/IMG_5011.jpg

The Missus fired up the tortilla griddle while I grilled up the asada:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug19%202011%20Tacos/IMG_5012-1.jpg

When the meat was done, I chopped it up finely, then added it to the fresh hot tortillas, then topped with fresh pico de gallo, and some salsa roja:

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug19%202011%20Tacos/IMG_5016.jpg

http://i980.photobucket.com/albums/ae286/Pashn8one/Aug19%202011%20Tacos/IMG_5013.jpg

Those were some seriously tasty tacos!

Midnight Smoke
08-20-2011, 03:15 PM
Excellent Job!!!:thumb:

Kevin
08-20-2011, 03:18 PM
Nice! :thumb:

colonel00
08-20-2011, 03:23 PM
:hungry: Looks great!

hav
08-20-2011, 03:25 PM
Great looking!

Bob Wiley
08-20-2011, 03:29 PM
Very nice. And I love that griddle.

JS-TX
08-20-2011, 03:33 PM
You nailed that one.. great job!:clap2:

twinsfan
08-20-2011, 04:17 PM
That might be dinner tomorrow night with the exception of Thai seasoning instead of Hispanic/Mexican.

Ismellsmoke
08-20-2011, 04:48 PM
Man that Margarita gave me a case of sphenopalatine ganglioneuralgia from just starring at it. Tacos look good also.

bluetang
08-20-2011, 05:22 PM
Muy bueno!

chicagokp
08-20-2011, 05:30 PM
Love it. Those looks fantastic!

Moose
08-20-2011, 06:47 PM
Man that Margarita gave me a case of sphenopalatine ganglioneuralgia from just starring at it. Tacos look good also.

Actually, I did have a few sphenopalatine ganglioneuralgia moments with the margaritas, but they were brief and so ever worth it! :laugh:

sandiegobbq
08-20-2011, 08:15 PM
Very nice!
What kind of meat?

Usually the carne asada meat they sell here is very thin and
kind of a poor grade of meat.
Yours looks rare in some parts which is a good thing.
Most tacos joints serve it up well done.

I like to use flank steak or arrachera for my carne asadas.

cameraman
08-20-2011, 08:19 PM
Woot freakin woot!

Carbon
08-20-2011, 08:30 PM
I feel right in Mi Barrio with those tacos. :))

Big George's BBQ
08-20-2011, 08:49 PM
I would love some of that

Moose
08-20-2011, 09:17 PM
I always use the traditional flap/skirt. Here's my prep/marinade:

www.bbq-brethren.com/forum/showthread.php?t=87688

Very nice!
What kind of meat?

Usually the carne asada meat they sell here is very thin and
kind of a poor grade of meat.
Yours looks rare in some parts which is a good thing.
Most tacos joints serve it up well done.

I like to use flank steak or arrachera for my carne asadas.

MikeyLuvsBBQ
08-21-2011, 01:39 AM
Man, that looks like heaven! Absolutely love Carne Asada Tacos! I make it a point to get my Carne Asada fix every time I visit Cali. My only wish is to find skirt steak on the east coast so i can make my own.

smokeyokie
08-21-2011, 01:54 AM
Moose... that is outstanding!!!!!nuff said:thumb::thumb:

Roguejim
08-21-2011, 05:16 AM
Do you have a recipe for the salsa roja? I must say I've never seen carne asada tacos with med-rare meat.

morgantm
08-24-2011, 02:34 PM
Do you have a recipe for the salsa roja? I must say I've never seen carne asada tacos with med-rare meat.

I'd like the recipe as well. Looks great!!!

Smoking Bruin
08-24-2011, 02:49 PM
Looks great all around! :thumb:

Moose
08-24-2011, 03:18 PM
I'd like the recipe as well. Looks great!!!

Here you go:

Salsa roja para tacos
4 roma tomatoes
2 Tb oil, separated
2 generous handfuls of Chile de Arbol, the majority of seeds and stems removed
3 garlic cloves
4 Guajillo chiles – as is, don’t remove seeds or veins
4-6 tomatillos
¼ tsp ground cumin
½ tsp oregano (Mexican is preferable)
¼ tsp cinnamon
¼ tsp ground cloves
Salt to taste


Place tomatoes in a small saucepan, cover with water and bring to a boil. Meanwhile, place 1 Tb oil in a medium –sized skillet on medium heat, and fry de arbol chiles for 1-2 minutes. Stir constantly so that chiles are fried well and change colors, and also to keep burnt chiles to a minimum. Lower the heat if necessary. Once done, remove chiles and place on paper towel to drain. Next, add remaining Tb oil and place guajillo chiles and garlic in skillet and fry for 3-5 minutes, again stirring constantly. When done, garlic should be slightly browned. Remove chiles and garlic to paper towel to drain. Place tomatillos in same skillet and allow to roast/fry until skin is blistered and tomatillos are cooked through. When done, they will change to a more yellow color and a softer texture.


Remove cooked tomatoes to a plate or bowl and allow to cool to room temperature, reserve cooking liquid. When done, remove tomatillos to a plate or bowl and allow to cool to room temperature. Once all ingredients have reached room temperature, place all (including herbs, spices, and seasonings) in the blender jar with 2-3 cups of cooled cooking liquid and blend well. Salsa should be smooth with specks of dried chile. Additional cooking liquid may be added to taste. Check for salt – this is important. Chiles are extremely absorbant, so keep adding salt and tasting, until the salsa reaches a “bloom” where you can taste all the ingredients. Serve with tacos of your choice.

deguerre
08-24-2011, 03:37 PM
I love this place. There are so many really great cooks posting pics of really great meals and then even giving you the recipes, which, also, are really great.:-D

Thanks Moose!

morgantm
08-24-2011, 04:37 PM
Thanks Moose, going to make it tonight!

martyleach
08-25-2011, 12:32 AM
Moose, Dude! Thanks so much for giving the rest of us some great stuff to cook. I have used several of your recipes/guidelines multiple times. This just looks awesome. I just pulled out some some sous vide flap meat out of the freezer and wish I had seen your post before dinner. Thanks.

mykz26
08-25-2011, 12:38 AM
That looks amazing. Thinking that might be dinner tomorrow. I never thought about making my own tortillas but think I will since there's a Vallarta right around the corner from me.