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Ingredientes
- 1 1/2 lb Skirt, flank, or possibly tri-tip steak
- 1 tsp Salt
- 2 Tbsp. Extra virgin olive oil
- 1/2 tsp Freshly-grnd black pepper
- 24 sm Corn tortillas
- 1 x Pureed Tomato Salsa Cruda see * Note Shredded white cabbage Scallions Thinly sliced radishes Avocado slices
Direcciones
- 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 possibly heat a dry cast iron skillet till smoking. Sear the meat till 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 hot. For each taco, stack two tortillas and layer with carne asada strips. Top with a Tbsp. of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 249 | |
| Calories from Fat 93 | 37% |
| Total Fat 10.45g | 13% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 258mg | 11% |
| Potassium 253mg | 7% |
| Total Carbs 21.43g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.42g | 0% |
| Protein 17.55g | 28% |
