Squid Ink Spaghetti With Clams »« Fifty Years Later

Carne Asada Tacos

INGREDIENTS
flank steak
chili powder
salt olive oil
corn tortillas
avocado
pico di gallo (tomato, cilantro, red onion, scallion, jalapeno, oregano, salt, black pepper)
lime
cilantro
purple cabbage
crumbled gorgonzola

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Look at this nice flank steak. The butcher trimmed most of the fat and fascia off the outside, and then used this kind of needle poker tenderizer dealiebobber to tenderize it.

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Marinate it for at least a few hours in olive oil with lots of chili powder and salt. I used a premade chile powder from The Spice Hunter, which contains chile pepper, onion, garlic, cocoa, oregano, red hot pepper, cumin, cinnamon, and cloves, or you can make up your own blend of spices.

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After about four hours, you can see that the spices are permeating the surface of the meat.

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Grill it on the first side until the blood starts to seep up out of the top surface.

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Flip it over and continue to grill just until there is a nice char on the other side. DO NOT OVERCOOK THIS MEAT!!!!

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These were the best fucken tortillas I ever tasted! We got them at Los Tacos No 1 this time, and I have to say, they were even better than Nixtamal. They were made right in front of us while we waited by a chef who was taking little blobs of masa, smushing them into a circle with a metal press, and then cooking them on the flattop. They had a beautiful aroma and flavor of corn, and were perfectly pliable for eating tacos.

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Look at that fucken carne asada!

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Condiments!

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I like to put the cabbage on the tortilla before the meat.

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Oh, yeah!

Comments

  1. Trebuchet says

    One big slab of meat in a taco like that looks hard to eat, and my impression of flank steak is that it’s pretty tough. I suppose the tenderizing helps. Looks fucken delicious, though.

  2. loquaxe says

    It looks truly delicious. Really, CPP is a masterchef. I only wonder how are CPP and physiowife doing in terms of weight. Are they overweight or close to obesity?. What do you think? Any guess?.

  3. canadian says

    Really delicious!
    @ loquaxe: Well, it is all about genetics and it would not surprise me that they eat very well and abundantly and still very slender. I myself am not privileged from that point of view and have to be really careful when delicious meals are right in front of me.

  4. Lithified Detritus says

    my impression of flank steak is that it’s pretty tough.

    My Mom used to broil a flank steak for Sunday dinner once in a while. Tenderized and sliced thin across the grain like CPP has done here it is not excessively tough. That’s how she served it, but not in tacos with all the trimmings. It does look really goode.

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