Grabbing a Bite to Eat – “Carne Asada Tacos”


Carne Asada Tacos with Adobo & Salsa Verde
by Corinne Cuozzo

♦ ⎙   ✉ ◅▻

Photo by Corinne Cuozzo

Author Notes: Classic Mexican carne asada (grilled steak) tacos, marinated in a rich homemade adobo sauce and served with a bold and fresh salsa verde. —Corinne Cuozzo

Serves: 4

Tacos with Adobo Marinade

2 pieces skirt steak
6 corn tortillas
1 bunch cilantro, chopped
1/2 white onion, chopped
1 lime, cut into wedges
2 pieces large, fresh red hot peppers (such as paprika, aleppo, or guajillo)
2 garlic cloves
2 teaspoons apple cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground clove
1 pinch salt
Olive oil
Black pepper
salsa verde
2 pieces tomatillos (or 2 green tomatoes + 1 tablespoon lime juice)
2 tablespoons hot green pepper, such as jalapeno, sonora chili or italian long hots
2-3 garlic cloves
1/4 cup cilantro
1/2 teaspoon ground cumin
1 tablespoon olive oil


Open the peppers up and place skin side down in a hot, dry skillet. Press down with a spatula, you will hear a loud cracking and popping sound from the peppers skin. Once done popping, turn and repeat on the other side. This side will not make a sound. Cook until thoroughly blistered and toasted, about one minute or two. Then add the peppers along with all adobo ingredients into a food processor and blend well. Add salt and olive oil as needed. Slice the skirt steak against the grain into thin pieces. Toss well in the adobo marinade and allow to sit for 30 minutes. Do not refrigerate, as it is better to cook a steak at room temperature. Blister the skins of the tomatillos or green tomatoes in the same way that you did the peppers. Once blistered and hot, add to the blender and blend all salsa verde ingredients together. Since there are so many fresh ingredients, a lot of variation can occur. Season with salt, olive oil and / or lime until there is a bold yet balanced flavor. On high heat in either a skillet or on a griddle / plancha, cook the steak pieces over a teaspoon of olive oil. You want to char in a few places on the meat without totally overcooking it, so high heat is better. Heat the tortillas, and add the steak, chopped white onion and fresh cilantro into each taco. Serve with the salsa verde and lime wedges on the side.

Recipe source

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