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Carne Asada Tacos

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"These authentic tacos—boldly seasoned slices of grilled steak and creamy guacamole rolled up in warm corn tortillas—are bursting in flavor. The guacamole can be replaced with plain slices of fresh avocado and fresh cilantro and lime juice sprinkled directly on the tacos. Grilled fresh corn makes for a great side dish."

List of Ingredients

â—¦ 2 teaspoons chili powder
â—¦ 1 teaspoon kosher salt, plus more for seasoning
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon ground cumin
â—¦ ½ teaspoon granulated garlic
â—¦ 1 ½ pounds skirt steak, cut into 2 or 3 pieces
â—¦ 1 ripe avocado, pitted, peeled and diced
â—¦ ¼ cup sour cream
â—¦ 1 tablespoon fresh lime juice
â—¦ 3 tablespoons chopped fresh cilantro
â—¦ 12 corn tortillas
â—¦ 1 lime, cut into wedges


Recipe

To prepare the steak, mix together the chili powder, 1 teaspoon salt, the oregano, cumin, and garlic. Sprinkle the mixture on both sides of the steak and rub it into the meat. Let stand at room temperature while you make the guacamole and ready the grill.

To make the guacamole, halve, pit, peel, and coarsely dice the avocado. In a bowl, combine the avocado, sour cream, and lime juice, and mash the avocado with a fork to form a chunky purée. Season with salt and stir in the cilantro. Place a piece of plastic wrap directly on the surface of the guacamole and let stand at room temperature while you prepare the grill.

Prepare a grill for direct-heat cooking over high heat. Lightly oil the cooking grate. Place the steaks on the grill and cover. Grill until the undersides are browned, about 2 ½ minutes. Turn the steaks and grill until the second sides are browned and the meat feels slightly resilient when pressed in the center, about 2 ½ minutes more for medium-rare. (Skirt steak is too thin to test with an instant-read thermometer, so use this "touch test" instead.) Transfer to a carving board, tent with aluminum foil to keep warm, and let stand for 5 minutes.

Grill the tortillas, turning once, until they are warm and pliable, about 1 minute. Wrap in a large cloth napkin or kitchen towel to keep warm. With the carving knife held at a slight diagonal, cut the steaks across the grain into thin slices. Transfer to a bowl, adding any juices from the board.

Serve the steak, guacamole, and tortillas at once, passing the lime wedges on the side. Allow diners to fill their own tacos.

Makes 6 servings



• Change It Up:
You can add all sorts of ingredients to these tacos to make them your own: fresh tomato salsa, shredded lettuce, dollops of crema or sour cream, or crumbled cotija or shredded Monterey Jack cheese. You can also opt for flour tortillas over corn.