Carne Asada Street Tacos and Mexican Rice

 

For the Carne Asada Marinade:

1 lb. flank or skirt steak

1/4 cup orange juice

1/4 cup lime juice (about 2 limes)

2 tbsp soy sauce

2 tbsp olive oil

2 cloves garlic, minced

1 jalapeño, minced

1/4 cup chopped cilantro

Kosher salt and fresh-ground pepper, to taste

 

For the Tacos:

Corn tortillas

Guacamole (for topping)

Pico de Gallo (for topping)

Lime wedges (for serving)

 

Step 1: Marinate the Carne Asada

Prepare the Marinade: In a bowl, mix orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, salt, and pepper.

Marinate the Steak: Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Marinate in the refrigerator for at least 1 hour, or ideally overnight for best flavor.

Step 2: Cook the Carne Asada

Grill or Pan-Sear: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or sear the steak for about 3-5 minutes per side, or until it reaches your preferred level of doneness.

Rest and Slice: Allow the steak to rest for 5 minutes before slicing it into small, bite-sized pieces.

Step 3: Assemble the Tacos

Warm the Tortillas: Heat the corn tortillas on a skillet or grill for a few seconds on each side until they’re warm and pliable.

Build the Tacos: Place a portion of the sliced carne asada on each tortilla. Top with a spoonful of guacamole and Pico de Gallo.

Serve: Garnish with a squeeze of fresh lime juice and serve with additional lime wedges on the side.

 

Mexican Rice My Way

 

2 cups rice

4 cups water

3 ounces tomato sauce

Kosher salt and fresh-ground pepper, to taste

1/2 teaspoon garlic salt

1 teaspoon Tajin Mexican seasoning

1 teaspoon Knorr chicken bouillon

1/2 teaspoon ground cumin

1 handful of cilantro, no stems

2 sprigs green onion, chopped

2 tablespoons vegetable oil

 

1. Brown the Rice:

In a cooking pan, preferably one with a lid that fits perfectly, heat 2 tablespoons of vegetable oil over medium heat. Add the rice and brown it well, stirring frequently to ensure even browning.

2. Add Tomato Sauce:

Once the rice is browned, stir in the tomato sauce, ensuring all the rice is coated evenly.

3. Add Water and Seasonings:

Add the 4 cups of water to the pan, followed by the salt and pepper, garlic salt, Knorr chicken bouillon, ground cumin, and Tajin. Add the chopped green onion as well. Stir to combine.

4. Cook the Rice:

Bring the mixture to a boil, then taste and adjust the salt if needed. Add a handful of cilantro on top. Cover the pan with foil and place the lid on top. Reduce the heat to low and let it cook for 20 minutes. Do not uncover the pan during this time.

5. Let it Rest:

After 20 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes.