Moose
08-10-2015, 08:48 PM
A few days ago Sako(ssv3) posted a great thread on some carne asada tacos he cooked up at a friend's house. You can read all about it HERE (http://www.bbq-brethren.com/forum/showthread.php?t=215634).
Seeing all those great pics not only made my mouth water, but also became very clear what we were having for Sunday dinner!
Earlier in the day, The Missus and I spent quite a few hours applying some serious elbow grease to give my beloved Kingsford Oval a very much needed cleaning:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0137_zpszdcpvi8g.jpg
Almost like new, and still cranking after 12 years! I love this grill, and hope to get another 20 years out of it.
As dusk approached, it was time to get started on food prep.
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0136_zps6xz7xuqp.jpg
First, I pulled the meat out of the fridge(USDA Choice Skirt), which had been marinating all day in some fresh squeezed orange juice, seasoned salt, onions, and cilantro:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0140_zps0mb1zv1l.jpg
I then fired up the Kingsford oval with a blazing hot bed of coals:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0142_zpss5j6z22n.jpg
And on the meat went:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0149_zpsfxrzrsdx.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0155_zpshifplz5j.jpg
I kept as many of the onions and cilantro as I could, and let them cook off to the side:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0154_zpskw1ipnxb.jpg
When the meat was done, I took it inside for a brief rest while the Missus made some tortillas:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0165_zpssbab2qoe.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0166_zpszgerbxtw.jpg
Then it was time to cut up the meat:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0157_zpsas2qqi5a.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0158_zpsvj2a6wfk.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0159_zpsnd8w75yk.jpg
This was by far, the juiciest carne asada I've ever seen and tasted!
And now, time to prep. Fresh pico de gallo, salsa roja, and salsa verde with a bag of home fried chips in the background, which will be used in a few days for nachos:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0161_zpswfsbweez.jpg
Salsa close ups:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0162_zpswlkxskna.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0163_zpsuyyyqxtg.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0164_zpsatoq5m5d.jpg
The verde and roja were purchased at a local taqueria as I was lazy and didn't feel like making my own.
And finally, the tacos:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0167_zpsf3m1upep.jpg
It's a good thing The Missus made homemade tortillas as the meat was so juicy, store bought tortillas would've gotten soggy and then fallen apart with all that tasty meat juice. The thick, puffy tortillas came through, for sure.
It was truly a "Happy Meal" in a big way!
Seeing all those great pics not only made my mouth water, but also became very clear what we were having for Sunday dinner!
Earlier in the day, The Missus and I spent quite a few hours applying some serious elbow grease to give my beloved Kingsford Oval a very much needed cleaning:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0137_zpszdcpvi8g.jpg
Almost like new, and still cranking after 12 years! I love this grill, and hope to get another 20 years out of it.
As dusk approached, it was time to get started on food prep.
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0136_zps6xz7xuqp.jpg
First, I pulled the meat out of the fridge(USDA Choice Skirt), which had been marinating all day in some fresh squeezed orange juice, seasoned salt, onions, and cilantro:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0140_zps0mb1zv1l.jpg
I then fired up the Kingsford oval with a blazing hot bed of coals:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0142_zpss5j6z22n.jpg
And on the meat went:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0149_zpsfxrzrsdx.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0155_zpshifplz5j.jpg
I kept as many of the onions and cilantro as I could, and let them cook off to the side:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0154_zpskw1ipnxb.jpg
When the meat was done, I took it inside for a brief rest while the Missus made some tortillas:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0165_zpssbab2qoe.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0166_zpszgerbxtw.jpg
Then it was time to cut up the meat:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0157_zpsas2qqi5a.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0158_zpsvj2a6wfk.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0159_zpsnd8w75yk.jpg
This was by far, the juiciest carne asada I've ever seen and tasted!
And now, time to prep. Fresh pico de gallo, salsa roja, and salsa verde with a bag of home fried chips in the background, which will be used in a few days for nachos:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0161_zpswfsbweez.jpg
Salsa close ups:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0162_zpswlkxskna.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0163_zpsuyyyqxtg.jpg
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0164_zpsatoq5m5d.jpg
The verde and roja were purchased at a local taqueria as I was lazy and didn't feel like making my own.
And finally, the tacos:
http://i980.photobucket.com/albums/ae286/Pashn8one/Tacos%20de%20Carne%20Asada%20%208%2010%202015/DSC_0167_zpsf3m1upep.jpg
It's a good thing The Missus made homemade tortillas as the meat was so juicy, store bought tortillas would've gotten soggy and then fallen apart with all that tasty meat juice. The thick, puffy tortillas came through, for sure.
It was truly a "Happy Meal" in a big way!