Carne Asada Street Tacos with Pico de Gallo
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Marinade & Meat:
2 tablespoons garlic cloves, minced
¼ cup diced jalapeno
½ cup chopped cilantro
salt, to taste
pepper, to taste
2 limes, juiced
1 orange, juiced
½ cup extra-virgin olive oil
2 tablespoons white vinegar
1 and ½ pounds flank steak
Pico De Gallo Salsa:
4 roma tomatoes, diced
½ medium red onion, chopped
2 green onions, sliced
2 Serrano chiles, minced (with seeds)
¼ cup chopped fresh cilantro
5 garlic cloves, minced
1 lime, juiced
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
Tortillas
10 – 12 corn tortillas
Condiments
1 cup shredded jack and cheddar cheese
Instructions:
Mix garlic, jalapeno, cilantro, salt and pepper together. Add lime juice, orange juice, olive oil and vinegar. Place in a jar and shake until thoroughly mixed.
Rinse and pat dry flank steak. Place in baking dish and pour marinade over the top. Cover and wrap tightly with plastic wrap and marinate in the refrigerator at least 1 hour (or up to 8 hours). Oil grates of gas grill. Grill flank steak over medium-high heat for 7-10 minutes per side or until medium to medium-well done. Let rest for 5 minutes. Slice across the grain, roughly ½ inch thick.
Pico De Gallo:
Mix all ingredients together and refrigerate at least 15 minutes to allow flavors to blend.
Tortillas:
Grill tortillas individually over direct heat (i.e. over a gas stove) until slightly browned (roughly 10-15 seconds per side) and slightly crisp edges. Fold in half while warm to retain shape.
Assemble:
Add marinated meat to taco shells, top with shredded cheese and pico de gallo and serve!
Notes:
The 2 tablespoons of minced garlic cloves is roughly 4 medium-large garlic cloves.
From inspirationkitchen.com