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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds skirt, flank or tri-tip steak |
1 teaspoon salt |
2 tablespoons olive oil |
1/2 teaspoon freshly ground pepper |
4 italian roma tomatoes, cored and cut into quarters |
1 to 2 serrano chiles, stemmed, seeded if desired and sliced |
juice of 1 lime |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
2. PUREED TOMATO SALSA CRUDA
3. Combine all of the ingredients in a blender and puree until smooth.
4. Yield: 3/4 cup
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