Easy Carne Asada Tacos
3 lbs Carne Asada beef (or boneless, skinless chicken pounded flat)
3 cups vegetables sliced (any you like-- we prefer green onion, bell pepper, and squash)
1 bag of your favorite corn tortillas
¼ cup olive oil
1 tsp salt
1 tsp cumin
1 tbsp Chef Merito (or Melissa’s) Carne Asada seasoning, recipe down below
1 tsp Callieri (or Melissa’s) “Cimichurri” seasoning, recipe down below
½ tablespoon water
1 tablespoon lime juice
½ cup fresh cilantro, chopped
1. Combine marinade ingredients in a large bowl. Blend the vegetables into the mixture, and then the meat, until everything is thoroughly coated in the marinade. Cover and marinade in the refrigerator a minimum of 15 minutes or longer, but preferably overnight (the longer it marinades, the better the flavor will be and the more the meat will become tender).
2. Take the meat out, leaving the vegetables behind. Be sure your grill is properly heated and ready to cook. You can use an indoor grill, or an outdoor grill. Grill the meat on both sides, until done (no more blood or pink meat is visible, inside or on the surface). Be careful not to burn the meat. Remove the meat from the grill, transfer to a plate and cut into strips.
3. Set an oven-safe skillet over the grill to contain the vegetables (if using an outdoor grill), and cook vegetables until tender.
4. Serve meat and vegetables hot, with warm (or grill toasted) corn or flour tortillas, and your favorite condiment (such as sour cream, guacamole, salsa, etc.).
TIP: You can also serve this dish with sides of Spanish / Mexican rice or re-fried beans.
Melissa’s carne asada seasoning mix:
3 tsp mild chili powder (McCormick is best)
1 tsp meat tenderizer
1 tsp dried minced garlic
½ tsp dried rosemary, crumbled
1 tsp ground cumin
1 tsp dried oregano, crumbled
2 tsp ground paprika
Melissa’s chimichurri seasoning mix:
4 tsp Parsley
2 tsp Basil
1 tsp Oregano
1 tsp crushed dried red peppers
1 tsp minced dried garlic