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Wednesday, July 20, 2016

carne asada tacos or al pastor tacos

Ingredients

  • Servings: 6
  • 1/2 onion, chopped
  • 2 cloves garlic
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon anise seed
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground thyme
  • 2 bay leaves
  • 5 whole cloves
  • 1/2 cup soy sauce
  • 1 cup vinegar
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 pounds flank steak
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1/4 (7 ounce) can chipotle peppers in adobo sauce, or to taste
  • 3 cloves garlic
  • 1 tablespoon water, or as needed
  • 24 (5 inch) corn tortillas
  • 1/2 onion, chopped
  • 1/2 bunch cilantro, chopped
  • 1 bunch radishes, halved

Recipe

    Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 6 hrs 40 mins

  • place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. spread paste on both sides of the flank steak. wrap steak in plastic and refrigerate at least 6 hours to overnight.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate. remove excess marinade from flank steak.
  • grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  • place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. add water if the salsa becomes too thick. transfer salsa to a bowl.
  • heat tortillas in a microwave safe plate until warm, about 1 minute.
  • serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

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