Carne Asada Tacos with Mango-Peach Habanero Salsa
It's been super hot here in the Portland area. By super hot, I mean above 80 degrees. Us native Oregonian's are usually not one with the sun BUT when the rays pop out in July and August, you best believe we're outside soaking it up - and grilling it up!
I was out at my family's favorite meat market, White's Country Meats, perusing their selection of fresh cuts when I came upon the most gorgeous flank steaks. It was right then and there that I decided we'd be having Carne Asada tacos for dinner.
The marinade I use for Carne Asada is not traditional but the citrus and spices infuse the meat with really good flavor, and in turn, make for really good tacos. The meat is super delicious and tender, and those char marks from the grill...oh, man. So stinking awesome, you guys.
I like to pair my tacos with spicy salsa - something that brings the heat without overpowering the dish. This Mango-Peach Habanero Salsa hits the spot. Talk about some sweet heat! This salsa is really good and all those delicious flavors only intensify the longer it sits.
Carne Asada Tacos
with Mango-Peach Habanero Salsa
Prep Time: 15 minutes
Cook Time: 45 minutes (includes time for Habanero Salsa)
Total Time: 1 hour
Servings: 4 (2 tacos per person)
1-1/2lbs Flank Steak
1/3 cup olive oil
1/4 cup orange juice
3 Tbsp lime juice
3 garlic cloves, minced
1/2 tsp ancho chili powder
1/2 tsp pasilla chili powder
1/2 tsp chile nuevo powder
1/2 tsp chile de arbol powder
1/2 tsp black pepper
1 tsp salt
flour or corn tortillas, warmed
Quick Pickled Red Onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1 cup hot water
1 Tbsp granulated sugar
1.5 tsp sea salt
Make the marinade. In a mixing bowl, place olive oil, orange juice, lime juice, minced garlic, chili powders, black pepper and salt. Whisk until all ingredients are well-incorporated.
Pat the flank steak dry of any excess juice with paper towels and place in a Ziploc bag. Pour marinade into bag with the steak. Remove as much air as possible and close the bag. Press the marinade into the meat and make sure it's well coated.
Place in fridge for at least four hours.
When ready to cook, hit grill to a medium-high heat.
Remove meat from marinade, drain the excess the juice and place on grill.
I prefer to cook the meat until it's slightly pink inside, about a medium. This could take about 10-15 minutes. Okay to cut open the middle to check.
Once the meat is done cooking, remove from grill, place on a cutting board and let rest for at least five minutes.
Cut up into bit size pieces and make your tacos!
I like to layer my tacos with sour cream, carne asada, mango-peach habenero salsa, cotija cheese and topped with pickled red onions.
Quick Pickled Red Onions:
An hour before you're ready to eat, make the quick pickled red onions.
In a bowl, combine hot water, apple cider vinegar, sugar and salt and whisk until sugar and salt are dissolved.
Place the sliced red onions into a jar or container with a lid. Pour liquid over red onions, cover and allow the onions to marinate for an hour. Serve with tacos and then store in fridge for up to two weeks.