Receta Carne Asada Tacos

by Lana Stuart

I still remember the first time I ever had Carne Asada Tacos. It was in Albany, Georgia, at El Maya mexican restaurant. I ordered them because I wanted something different from my usual soft beef tacos with a side of frijoles. And what a perfect choice it was! I remember the burst of flavor packed into the carne asada and the perfect compliment of the tomatilla sauce that came with them. We moved away from Albany some time back and I’ve been on the hunt for perfect Carne Asada Tacos ever since. I’ve found one that comes really, really close at El Sombrero in Flowery Branch. Pretty good, but not quite El Maya. I would have never thought I could make good carne asada at home. I’ve searched for recipes online and in Mexican cookbooks, but they all seemed so complicated. But then I came across a recipe using Kikkoman Lime Ponzu Sauce. I mixed up the marinade, let the steak sit for a while, cranked up the grill and, let me tell you, the result was fantastic. You’re gonna want to grab a bottle and give this easy recipe a try. This is one of those easy-peasy recipes that you don’t need step-by-step photos for. Dump everything into a plastic bag, let it sit, fire up your grill and enjoy! Carne Asada Tacos - Succulent grilled, marinated flank steak, sliced thin and served with taco toppings. Click To Tweet Here’s the Ponzu. It’s lighter than soy sauce and worked great as a marinade. In a medium bowl, whisk the ponzu sauce, lime juice and garlic. Put the mixture, along with the steak, in a large plastic bag and marinate in the refrigerator overnight. Remove steak from the marinade and pat dry. Heat the grill and cook the steak to your desired degree of doneness – we like ours medium well. Let the steak rest for 5-10 minutes, then slice across the grain. Let me stress again to slice the meat across the grain. If you sliced the meat with the grain, it would make long stringy pieces of meat that would be hard to chew. This way it’s very tender and easy to eat. Serve with warm tortillas, pico de gallo and your choice of optional toppings. Enjoy! Yields 10-12Carne Asada TacosSucculent grilled, marinated flank steak, sliced thin and served with taco toppings.5 minPrep Time 15 minCook Time 20 minTotal Time Save Recipe Print Recipe Ingredients1 cup Kikkoman Lime Ponzu sauce1/4 cup lime juice4 garlic cloves, crushed2 pounds flank or skirt steak10-12 flour or corn tortillas (whatever your preference)1 recipe Pico de GalloGuacamole (optional)Chopped onion (optional)Chopped cilantro (optional)InstructionsIn medium bowl, whisk ponzu, lime juice and garlic.Pour over steak and marinate overnight.Remove steak from marinade and pat dry.Grill to desired temperature.Serve with warm tortillas, pico de gallo and your choice of optional toppings.NotesAll photographs and recipes on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.6.8http://www.lanascooking.com/carne-asada-tacos/ Lana Stuart | Never Enough Thyme More Carne Asada recipes you might enjoy: Best Carne Asada Marinade Recipe Ever from This Mama Cooks Carne Asada from No Recipes Carne Asada Recipe from Mexico In My Kitchen Crockpot Carne Asada Beer Chili from Half Baked Harvest Carne Asada Tacos from Chez Us More Posts You May Like:Slow Cooker Shredded Beef TacosLayered Mexican Chicken SaladTex-Mex Meatballs and RiceMachaca BurritosAsian Inspired Turkey Noodle BowlCilantro Lime ShrimpJazzed Up TacosMexican Beef Stew 330 Shares Pin242 Share13 Tweet3 Stumble44 Yum28