Carne Asada Tacos (Tijuana Street Style)
The carne asada (steak) tacos you get on the street in Tijuana, Rosarito, or Ensenada are pretty simple. Generally it’s grilled steak, a hot salsa, creamy avocado, and chopped white onion and cilantro on a home made corn tortilla. It might be simple, but it’s a special combination of flavors. I’ve tried to recreate it as much as possible. This is pretty close. Like most great street food, it’s also about the experience of the location. That’s tough to replace here in New Hampshire. But a bite of these tacos does take me there for a second or two.
Carne Asada Tacos Recipe (makes 8 small tacos)
8 corn tortillas (Home made recipe)
1/2 white onion, chopped
fresh cilantro, chopped
6 dried guajillo peppers, stems, seeds, and membranes removed
1 clove garlic
pinch of salt and pepper
3/4 cup water
1/2 lime, juiced
1/2 cup water
pinch salt and pepper
1lb. flank steak, thinly sliced
3 cloves garlic, minced
1 Tbsp olive oil
1 tspn soy sauce
pinch of salt and freshly ground pepper
I use scissors to cut off the top of the peppers just below the stem. Cut the peppers down the side lengthwise and pour out the seeds. Scrape off any remaining seeds and membrane. Toast the peppers on a comal or cast iron skillet over medium heat for 3-5 minutes. Turning often. Don’t let them burn. Rinse the toasted peppers and add to a blender. Broil the tomato in the oven as close to the broiler as you can for 4-6 minutes until the tomato skin is blistered and blackened in areas. Remove the skin from the tomato and add to a blender with the toasted peppers, and remaining salsa ingredients. Blend well until smooth.
Avocado Sauce Preparation
Add all ingredients to a blender or food processor and blend till smooth. Add water if the consistency is too thick to easily pour.
Carne Asada Preparation
Marinade the thinly sliced flank steak in carne asada ingredients for at least 30 minutes or over-night. Grill the steak on very high-heat on a grill. 1-2 minutes per side. Let rest for at least 5 minutes before chopping into small pieces.
Heat the corn tortillas over medium heat on a griddle for 20-30 seconds per side until warm and pliable. Fill the tortilla with chopped carne asada, a large pinch of onions and cilantro and top with a spoonful of guajillo salsa and avocado sauce.