Carne Asada Tacos

By tulawdog

Ingredients

• Marinade
• 1/2 cup packed fresh cilantro leaves
• 3 medium green onions, roughly chopped
• 1 medium jalapeno, stemmed and roughly chopped
• 3 medium garlic cloves, roughly chopped
• 1/2 teaspoon ground cumin
• 1/4 cup vegetable oil
• 3 tablespoons lime juice, separated
• Steak
• 1 1/2 lbs skirt steak, cut in 4 equal pieces
• 2 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• Tacos
• 12 6-inch corn tortillas, warmed
• 1 red bell pepper, sliced in 1-inch strips
• 1 yellow bell pepper, sliced in 1-inch strips
• 1 green bell pepper, sliced in 1-inch strips
• 1 yellow onion, sliced in 1-inch slices
• 1 tablespoon olive oil
• Cilantro Lime Sour Cream
• 1/2 cup sour cream
• 2 tablespoons cilantro, minced
• 1 teaspoon grated lime zest
• 2 tablespoons fresh limejuice

Preparation

Step 1

Place the cilantro, green onions, jalapeno, garlic and cumin in a food processor, and process in 10 to 12 pulses. Add the oil and process until a paste forms with the consistency of pesto. Remove 2 Tablespoons of the paste and place in a small bowl. Add 2 tablespoons of limejuice and mix.

Poke holes in each steak with a fork, about 10 to 12 times per side. Place the steaks into a large dish and coat all sides of the steak with the cilantro mixture. Sprinkle the steaks with the remaining limejuice. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Heat the olive oil in a large skillet and add the peppers and onion and sauté until softened.

Mix the sour cream, limejuice, lime zest and cilantro in a small bowl.

Scrape the cilantro paste off the steaks, and dry them with a paper towel. Sprinkle the steaks with the salt, pepper and sugar. Grill the steaks on a hot grill pan or barbeque about 3-5 minutes depending on the thickness of the steaks. Remove the steaks and let them rest for 5 minutes. Slice the steak against the grain into ¼-inch pieces, place in a bowl and toss with the limejuice and cilantro mixture.

To serve, place steak into a warmed tortilla and top with onions, peppers and cilantro sour cream.