Beef Tacos: Tacos de Carne Asada

By vealam

Ingredients

• 1 flank steak, trimmed of excess fat
• 1 cup pickled jalapenos, including the carrots and onions that come in the jar
• Salt and pepper
• 8 corn tortillas
• 1/4 cup white onion, coarsely chopped
• 1/4 cup cilantro leaves
• 2 tablespoons salsa de arbol
• 1 tablespoon canola oil, plus more, as needed

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.

Preheat the grill or broiler.

Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.

Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Per serving: Calories 230; Total Fat 8 grams; Saturated Fat 2 grams; Protein 14 grams; Total Carbohydrate 25 grams; Sugar: 2 grams; Fiber 4 grams; Cholesterol 35 milligrams; Sodium 624 milligrams