Carne Asada simply means grilled meat. We layered it on a corn tortilla, with the freshest toppings. San Diego is given credit for thinking of piling Carne Asada on French Fries, with the usual Mexican toppings – Pico de Gallo, Guacamole, Queso, Jalapeño Crema, Pickled Red Onions etc. Marinate the steak, grill, thinly slice and pile it on whatever you want.
Carne Asada for Tacos
Just about anything can be called a taco, which essentially means “sandwich.” Take a corn tortilla and put some stuff in it; that’s a taco. Roll the tortilla, it’s a burrito; layer food on top of it, it’s an enchilada; crisp it up and use it as a kind of plate, it’s a tostada; cut it into pieces and bake or fry it, it’s a chip. Thanks to son and “Chef Jobert” for the recipe, marinating and grilling! Because the marinade is discarded, we don’t count the carbs. The only CHO comes from the tortillas/fries/chips and toppings.
Ingredients
1 lb. (454 gr) flank steak
- ¼ cup orange juice
- Zest of half a lime
- 2 TBSP 15 gr onion, thinly sliced
- 1 tsp. cumin
- ½ tsp. smoked paprika
- ½ small jalapeno thinly diced including seeds
- ½ tsp. salt
- ¼ tsp. pepper
Serve with any sides you wish:
- Sliced avocado or Guacamole
- Sour cream or Jalapeno Crema
- Cilantro
- Crumbled Feta or Cotija cheese
- Grated cheddar or queso
- Pickled Red Onions
- Store bought salsa or Pico de Gallo
Instructions
- Place all marinade ingredients in a Ziplock bag, add steak, turn to cover and refrigerate for 24 hours.
- Remove from refrigerator 2 – 3 hours before grilling. Grill rare to medium rare or to your preference over a hot grill. Let rest and thinly slice.
- Serve “Carne Asada” with sides of your preference.
