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Carne Asada Tacos

SUBMITTED BY: DIALIEN      PHOTO BY: Billy

"Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef."
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • crushed red pepper to taste
  • 1 lime
  • 1 (28 ounce) can tomatillos
  • 2 fresh jalapeno peppers, seeded
  • 4 tablespoons canola oil, divided
  • 1 (10.5 ounce) can beef broth
  •  
  • 12 (6 inch) corn tortillas
  • 1/2 large onion, chopped
  • 2 tomatoes, chopped
  • 1 avocado - peeled, pitted and sliced
  • 1 bunch fresh cilantro, chopped
  • 1 lemon

DIRECTIONS

  1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
  2. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
  3. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
  4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Wine Tip

Try with a  Zinfandel or a Malbec from Argentina.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 25, 2003 by TOMATOSUZ
I used La Victoria Salsa Verde(16 0z Jar) and that takes all the work out of prepping the sauce, leaving just the time it takes to cook it down. This sauce is made with Tomatillos and jalapenos-it came out great! This is a recipe worth trying.

10 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2004 by STEPHIE71
The tomatilla sauce was a lot of work for the end result. Also, canned tomatillas were very difficult to find...I used fresh instead. This was so-so - not great, but not bad.

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2003 by Anita
My family comes from Mexico and my grandmother made a similar recipe which I always loved. I'm so thrilled to have found this one. I used fresh tomatillos instead of canned and more limes(key limes make it even better if you can get them). Great recipe!

4 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 476

  • Total Fat: 22.9g
  • Cholesterol: 69mg
  • Sodium: 936mg
  • Total Carbs: 41g
  •     Dietary Fiber: 11.7g
  • Protein: 30.4g

VIEW DETAILED NUTRITION

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