Chicken Fried Steak Tacos

Chicken Fried Carne Asada Tacos

By John Hofstetter • 9 years ago

Nov
2014

This is super flavorful steak that’s fried crispy with some simple sauces on top. This is everybody’s favorite. I got the idea from the wonderful cookbook Amor Y Tacos. I’ve always loved chicken fried steak and using marinated steak adds a new dimension. I’ve been playing with different carne asada marinades lately. This is the latest iteration. I’ve been using this thick, sweet, black soy sauce. Pretty yummy.

Chicken Fried Carne Asada Tacos Recipe

Ingredients

1 – 2 lb. flap steak or sirloin tips

Marinade

1 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp dark soy sauce (regular soy sauce is fine)
1 orange, juiced
1 tspn whole mexican oregano
1 tspn whole black pepper
1 tspn whole cumin
1 tspn kosher salt

1/2 cup flour
1 tspn kosher salt
1 tspn ancho chili powder
2 eggs
1 cup panko bread crumbs
corn tortillas
vegetable oil for frying

Garnish

avocado sauce
salsa roja
pico de gallo
chipolte sour cream sauce
queso fresco

Preparation

Chop the steak into small bite sized pieces and add to a bowl. Heat a pan over medium heat. Add the oregano, cumin, and black pepper. Toast for 1-2 minutes until fragrant. Grind in a spice or coffee grinder. Mix into the chopped steak. Add the remaining marinade ingredients. Cover and refrigerate overnight.

Add the flour to a bowl and season with the salt and ancho chili powder. In another bowl, whisk the eggs. Add the panko bread crumbs to another bowl. Dredge the steak pieces first in the flour, transfer to the eggs, and then add to the panko bread crumbs and coat. Set aside for 15 minutes before frying.

Heat the oil to 325º. Fry the breaded steak for 1-2 minutes until golden brown.

Warm your tortillas on a griddle until pliable. Place a few pieces of crispy steak on the tortilla. Cover with the avocado sauce, salsa roja, and sour cream sauce. Top pico de gallo and queso fresco. Yummy.