![]() ![]() ![]() Tried this recipe? Mention or tag #pinaenlacocina!ġ. Very filling! P.S….Yes, I forgot the guacamole!! Lol! Darn! The tortillas are soft and thicker than store bought tortillas. ![]() The idea is to separate them and build two tacos. Two fresh corn tortillas filled with cheese, carne asada and guacamole. This is my version of Mulita-Style Tacos, just like the ones they prepare at La Taquiza in L.A. Taco Tuesday, here I come!įreshly pressed corn tortillas for some of my favorite Mexican tacos! My sister Chris always takes me there when I visit home, so it holds a special place in my heart, and always will. But, they are a close second and partially inspired by the most delicious tacos, mulita-style, from La Taquiza in L.A. ![]() I still won’t label them as authentic, unless I was standing at el mercado in Monterrey, using all the wonderful ingredients right from the indoor/oudoor markets. In today’s blog post I share with you one of my absolutely favorite ways to prepare and eat tacos. There are plenty of fresh ingredients available to me now, which makes cooking alot easier and more enjoyable. When I first moved to central New York, there were no fresh chile peppers sold in the local markets!! I know! Can you believe that? And for those few awful years, lol, I used to purchase roasted jalapeños from a jar to use in my cooking. There are always ways you can adapt it to fit your taste and circumstances. Whatever method you feel comfortable with, that should never stop you from trying a recipe. Some of us grill over charcoal, gas or do all our cooking indooors on the stove or oven. Of course, you want to prepare it as authentic as you can sometimes, but that is not always possible. So can they technically be called “al carbon” or “asada” even if not grilled over charcoal? I believe that all recipes are just a guidline, a matter of interpretation. Carne asada is typically grilled, but many times seared over a commercial flat top or in a cast iron pan. Not the same thing? The “al carbon” part of tacos al carbon is meat grilled over charcoal. Let it sit for 15 minutes hour to allow the flavors to marry.Tacos al carbon and carne asada. In a mixing bowl, combine all ingredients together. Use as a marinade for chicken or beef or as a table condiment. Add the lime juice, orange juice, vinegar, and oil. Put the paste in a glass jar or plastic container. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Thinly slice the steak across the grain on a diagonal. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Brush the grates with a little oil to prevent the meat from sticking. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Lay the flank steak in a large baking dish and pour the mojo over it. ![]()
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