How to Prepare Carne Asada Tacos

Step-by-Step Guide

1. 1

   Step 1: Heat the cooking oil

   Use a pair of tongs to hold half of the tortilla under the oil for 1 to 2 minutes until the shell becomes slightly firm and golden brown in color.
   
   Flip the tortilla over in the skillet and repeat. , Repeat the process to prepare the remaining taco shells. , Using a chef's knife, cut the avocado in half all the way around the pit, parallel to the stem cavity.
   
   Pull the 2 avocado halves apart.
   
   Hold the avocado with 1 hand on 1 side of the cut and 1 hand on the other.
   
   Twist each half of the avocado in opposite directions and gently pulling the 2 halves apart.
   
   Remove the avocado pit.
   
   Place the avocado with the pit in it on a clean cutting surface and strike the pit in the center with your chef's knife.
   
   Use the knife to twist and pull the pit out.
   
   Use a spoon to scoop the flesh of each avocado half out of its skin. , (30 g) of chopped onion, 1 1/2 tbsp. (22 g) of chopped cilantro, 1 tbsp. (15 g) of finely chopped serrano chiles, and 1 tsp. (5 g) of salt into a medium-sized mixing bowl. , Squeeze in the juice of 1 lime wedge.
   
   Cover and refrigerate the guacamole. , Fill a medium-sized pot 2/3 full of water, place on high heat and bring to a boil. ,,,,,, Add 1 tsp. (5 g) of salt, squeeze in 2 lime wedges and mix loosely.
   
   Serve at room temperature. , (910 g) of skirt steak into thin strips, approximately 2 inches (5 cm) long and a 1/2 inch (1.2 cm) wide. ,, (15 g) of salt. , Remove from heat and set aside. ,,, Serve with rice and beans as an entrée or without as an appetizer.
   
   Recipe serves 4 to 6 people.
2. 2

   Step 2: or lard in a skillet on medium-high.

3. 3

   Step 3: Make the taco shells.

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   Step 4: Set the shell over a paper towel with the closed side facing up so the excess oil can drain.

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   Step 5: Pit and peel the avocado.

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   Step 6: Place the pitted and skinned avocados

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   Step 7: 2 tbsp.

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   Step 8: Stir the ingredients just enough to be evenly mixed; do not over stir.

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   Step 9: Peal and chop the tomatoes.

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    Step 10: Core the tomatoes and cut a small "X" on each using a pairing knife.

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    Step 11: Drop the tomatoes in the boiling water and cook for 2 to 3 minutes.

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    Step 12: Remove the pot and place it in the sink under cold

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    Step 13: running water until the tomatoes have cooled completely.

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    Step 14: Remove the tomatoes and

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    Step 15: using a pairing knife

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    Step 16: peel the tomatoes

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    Step 17: starting from the corner on the bottom of the tomato where you made the "X" cut.

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    Step 18: Cut the tomatoes in rough chunks about the size of a thumbnail.

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    Step 19: Place the peeled

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    Step 20: and chopped tomatoes

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    Step 21: along with the remaining cilantro

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    Step 22: onions and chilies into a medium-sized mixing bowl.

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    Step 23: Cut 2 lbs.

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    Step 24: Place the meat into a large

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    Step 25: well greased iron skillet or flat grill on medium-high heat.

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    Step 26: Squeeze the remainder of the lime wedges over the meat and season with 3 tsp.

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    Step 27: Stir the meat in the skillet until it is evenly browned on all sides.

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    Step 28: Fill the bottom of each shell with the carne asada.

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    Step 29: Fill the rest of the taco with shredded lettuce and top with cotija cheese.

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    Step 30: Repeat this process to prepare the desired number of tacos.

Detailed Guide

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