Carne Asada Tacos

Our family are big fans of taco Tuesday, or honestly, really any day is a good day for Tacos, wouldn't you agree?!?!  My daughters have become addicts of a local hangout "Jefe's".  They have these "lunch nachos" with a cheese sauce that is out of this world.  I really must try to make a copycat version of it.  1.  Because I don't want to drive that far from our new home for plate of nachos (although very worth it), and 2.  Because I will not drink their awesome margaritas and drive. 

So, we try to keep our Mexican menus at home, and while we were graced with some sunshine on Cinco De Mayo, we also made these Carne Asada Tacos.  These make me very happy since I love to grill outside in the sunshine and take on some good tacos!

Plan ahead for these and we hope you enjoy them as much as we do. 

Carne Asada Tacos

Courtesy of Traeger Grills

2 Tbl white vinegar

4 cloves garlic, minced

1/4 cup lime juice

1/4 cup vegetable oil

1 Tbl kosher salt

1 Tbl black pepper

1 tsp sugar

2 pounds, beef flank steak

8-16 tortillas, warmed

For Lime Crema:

1/2 cup sour cream

1/2 tsp lime zest, finely grated

2 tsp lime juice

Plan ahead!  This recipe requires overnight prep time.

In a medium bowl, combine vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar are dissolved.  Add flank steak and turn to coat well.  Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

Set your grill, or bbq to high temperature (450 degrees) and preheat.

Remove steak from marinade, discarding marinade.  Place meat directly on the grill grate.  Grill covered, for 15 to 20 minutes.

Transfer steak to a cutting board and cover loosely with foil; (leave grill on high to warm tortillas later) let stand for 10 minutes.  Cut steak against the grain into thin strips; cut strips into 2 inch pieces.

Transfer steak pieces to a bowl and toss with any juices left on the cutting board.

To prepare Crema, combine finely grated lime zest, lime juice, and sour cream.

To assemble:  Warm the tortillas on the grill (or oven/muffin tin method).  Add a layer of salsa, sliced, Carne Asada, lettuce, tomatoes, cheeses, guacamole, and Lime Crema.

Serve with pinto beans and Mexican rice.

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