TACOS!!! Who doesn’t love em’? Well actually I think it’s more if you don’t love them then what the hell is wrong with you. Growing up in Ireland there wasn’t much Mexican cuisine readily available to you unless you can class some mince meat (usually beef) with a jar of tomato sauce, a packet of “mexican” seasoning, a little iceberg and some cheap grated cheese as Mexican cuisine – I can’t!!
So when i moved to NY and realised that it was the Mexicans who kept every restaurant in NY operating – and doing a damn good job at it I might add. I fell in love with Mexican food as there were TONS of great eateries on every corner. My favourite taco at the time and one that still ranks pretty damn high on the list is the simple crispy fish taco. Some shredded cabbage – a taco staple, a little aioli and some pickled jalapeno and well you are onto a #winner. However the more I lived in NY and the more I ate out I got to taste some pretty interesting and exciting combinations. Things like lobster, octopus, royal trumpet mushrooms, beef heart & tongue ( not all together!) were some of the interesting and exciting proteins I found being used. Places like Empellon, Tacombi, Salvation Taco and now Alta Calidad (owned and run by a great friend of mine in Brooklyn) are churning out quality, fresh and tasty Mexican food. It’s no wonder I fell in love with the humble taco! Coupled with a spicy cucumber margarita, some guac and Mexican street corn makes Mr & Mrs AnotherFoodBlogger happy campers. So, since leaving NY aside from the glorious bagels, cool hidden cocktail bars, the shopping (says the boss) tacos are one thing this household is missing.
For those of you who don’t know the definition of “carne asada” is grilled meat. The meat is marinated for a period of time typically in herbs, spices and some form of acidity andonce grilled cut into strips. I find that cuts like hangar, skirt or flank work best in this type of preparation.
I hope you like my version of Carne Asada style tacos and I look forward to seeing your pics on insta so don’t forget to tag me!
Ingredients – makes 8 tacos
8 small corn tortillas
1 lime – cut into wedges
1 cup shredded red cabbage
2 radishes – cut into matchsticks
1 jalapeno – seeds removed and sliced into circles
500g hangar steak
1 lime – juiced
1/2 orange – juiced
1 jalapeno – diced
2 tbsp olive oil
1 tbsp cider vinegar
handful coriander – finely chopped
1 tsp dried oregano
1/2 tsp cumin
1 tsp chili flakes – more if you like it spicy
8 tbsp mayonnaise
1 lemon juiced
mixing bowl x 2
1. Combine all steak ingredients together and leave to marinate for up to 4hrs *see tips*
2. Combine lemon mayonnaise ingredients, taste and adjust more lemon or mayo as necessary.
3. When ready to serve rub the majority of marinade from the steak and grill on bbq for 4 – 5 mins each side on direct heat or until internal temperature is 58-60c for medium rare.
4. Leave steak rest for 5 – 10 mins before slicing.
5. Whilst steak is resting warm your tortillas in a frying pan. This takes about 15 – 20 seconds on each side.
1. Cut steak into 2cm slices.
2. Place small smear of mayo on tortilla and top with cabbage.
3. Place rested steak on top of cabbage and top with radish, jalapeno & drizzle of lemon mayo.
4. Serve lime on the side and allow your guests to squeeze.
*i find leaving the steak marinade for longer than 4hrs that the acids break down the texture of the steak so for me 2hrs was the best*4