Carne Asada Tacos
- 1/2 cup white vinegar
- 2 tablespoons chili powder
- 2 tablespoons extra-virgin olive oil
- 2 3/4 teaspoons salt, divided
- 1 teaspoon garlic powder
- 2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
- 1 pound tomatoes, chopped
- 2-4 fresh jalapeño peppers, or serrano chiles, seeded and finely diced
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro
- 1 ripe but slightly firm avocado, diced
- Juice of 1 lime
- 16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
- 1/3 cup crumbled Cotija cheese, (see Tip) or other shredded cheese
- Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
- Position rack in upper third of oven; preheat broiler.
- Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores
Tonight I’m serving with garden salad and fresh fruit compote.