Description
Carne Asada Baja Street Tacos are the simplest but most perfect little tacos you’ll ever taste. One bite will put you right on the beach.
Ingredients
- 2 pounds Flank Steak, Fat Trimmed Off (the Butcher Will Do That In A Jiffy If You Ask Nicely)
- ½ cups Vegetable Oil Or Canola Oil, Or As Needed, Divided
- 1 Tablespoon Salt
- ¾ teaspoons Black Pepper
- 12 whole Corn Tortillas
- ½ whole Large White Onion Sliced Thinly
- 1 cup Chopped Cilantro Leaves (a Few Handfuls)
- 1 whole Lime, Sliced Into Wedges
- 3 dashes Your Favorite Hot Sauce Per Taco
- 1 teaspoon Mexican Sour Cream Per Taco (optional)
Preparation
Place a large griddle or pan on the stove, on high heat. Add about 2 teaspoons of oil to the steak and rub all over. Very generously season the steak with salt and pepper.
Place the steak onto the hot griddle/pan and cook for about 5 minutes per side.Remove from heat and let rest while you prepare the tortillas.
In a small pot/pan on high heat, add about 2 tablespoons oil. When the oil heats up, add a tortilla for about 10 seconds per side and place onto a paper towel-lined plate to absorb excess oil. Repeat with remaining tortillas and add more oil to the pot as needed.
Slice the steak against the grain and then cut the strips into smaller 1-inch pieces for the tacos.
Assemble the tacos: Add steak, onion, and cilantro to a tortilla. Squeeze a bit of lime onto each taco. Top with hot sauce and Mexican sour cream. Enjoy!
