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Carne Asado Tacos ????

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Lily
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Carne Asada Tacos | Whenever I reminisce and think about the 5 years we lived in LA, one of the things I always end up missing was the absolute diversity of food & all types of cuisine you can get there. I particularly loved the food truck scene and Carne Asada was by far one of the most common and popular options you could get from the taco trucks. Some places really do stay with you and this recipe is one that always takes me back when I’m feeling a little more nostalgic than usual!

Serves: 4
Prep Time: 20 minutes
Cooking Time: 10 minutes

Irish beef rib eye steak
2 cloves garlic, grated
2tbsp olive oil
1 lime, zest and juice
2 tsp ground cumin
½ tsp chilli flakes
Salt and pepper
Large handful fresh coriander
For the Tomato Salsa:
1 tsp sugar
1/2 red onion, very finely chopped
250g tomatoes, diced
½ lime, juiced
Small handful of coriander leaves
For the Taco Shop Guacamole:
1 fresh green chilli, deseeded and roughly chopped
Large handful coriander leaves
1 fat clove garlic, bashed
4 spring onions, white parts only
2 large ripe avocados, pitted and peeled
Juice of a lime
12 mini tortillas, warmed

Make the guacamole, in a food processor blitz the chilli, coriander leaves, garlic and spring onions until as smooth as possible. Add the avocado and lime juice and blitz until super smooth. Season to taste.
In a dish, mix the garlic, oil, lime juice and zest, spices and salt and pepper. Finely chop half the coriander and stir into the dish then season well. Add the steaks to the marinade and sit while you make the salsa, turning occasionally.
To make the salsa, mix the red onion with the tomatoes, lime juice, coriander leaves in a small bowl, add some sea salt and set aside.
Heat a griddle pan over a high heat until smoking. Remove the steaks from the marinade and sear for 1-2 minutes each side until charred but still rare inside. Set aside to rest for 5 minutes.
Slice the steak and serve in the warm tortillas with the tomato and red onion salsa and the taco shop guacamole.
Category
Food
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