Tacos that will put a mustache on your face - because they are so authentically delicious, duh.
When I have the chance to make a feast I typically veer toward Mexican food. It is so much fun to make, everyone likes it, and it is super casual but always delicious. So, I gave you the guacamole recipe already, make that as the appetizer so everyone can munch while you cook. Margs or Mexican beer are always a plus too of course. I hate the term “surf and turf,” but we made fish and carne asada tacos for this fiesta, so I guess I’ll let it slide. Like I’ve said, I’m from San Diego so my standards are high. I mean, my parents can make the most amazing carne asada (though it is purchased from our favorite deli) on the tiniest grill you’ve ever seen on the beach while we surf (shout out if you’ve been lucky enough to be a guest at one of our beach parties), and this recipe actually rivals theirs. In order to not make this post unbearably long I’m only going to give you the carne now and you’ll have to come right back for those fish tacos.
Carne Asada Tacos - Patrick was responsible for cooking the meat, if you’ve ever known a man then you understand. To make the evening even better I have to say I started cooking around 7:00 pm and I perfectly estimated we would not eat until 10:00, which was partly due to the necessity of going to CVS - yes, the pharmacy - to buy a grill - also the smallest one you’ve ever seen - to cook the meat over coals like a only real men (or at least this guy) do. Well now that that’s out of the way, we got the recipe for the carne asada marinade here. I’m breaking it up into what you do to make the carne asada and then everything that makes it so amazing, so pay attention!
What you’ll need (cooking for 4 btw):
Around 1 lb. of flank steak
1/4 cup white vinegar
1/3 cup soy sauce
3 garlic cloves minced, 4 if they’re small
2 limes, juiced
1/4 cup olive oil
1 tsp. each of S + P, garlic powder, chili powder, dried oregano, ground cumin, and paprika. - eyeball them or whatever
What you’ll do:
Whisk all the ingredients (except the steak stupid) together. Place steak in a glass dish and coat with the marinade. Refrigerate for 1-8 hrs, we did like 4 I think and it was plenty. Cook the steak on a grill if you have one until medium rare (any further done and you’re not my friend), or you can toss it in a skillet. Try not to eat it all before you get it into tacos, it’s so yummy though it will be hard!
To assemble that into a perfect taco you will need:
Corn tortillas - wrap them in a wet/damp paper towel and zap ‘em in the microwave - double bagging the goods (using 2 tortillas per taco) is the really traditional way, plus it is the only way to keep the whole thing from falling apart in your hands and possibly your lap.
Cotija Cheese - also known as “queso fresco” this is like Mexican feta cheese, super crumbly and just slightly tangy. You might have to go to a specialty store but almost any big grocer tends to carry it (definitely whole foods).
And Salsa Fresca - that’s the chunky, super fresh stuff. Here’s my recipe:
What you’ll need:
One very large tomato, chopped - beefsteak are my favorite because they don’t have the gummy wet seeds I hate.
1/2 a red onion, diced
2-3 cloves garlic, minced
2 limes, squeezed
1 jalapeno, chopped
A huge handful of fresh cilantro, chopped
What you’ll do:
This is just like my guacamole recipe, minus the avocado of course, but just mix it all up in a bowl and let it chill, it only gets better with a little time.
I also made this really yummy sauce that was for the fish tacos (you know, they always have that white sauce), but I thought it was great on the carne asada tacos too. The sauce was a last minute decision and at that point we were all out of limes (for the whole fiesta you need an inappropriate amount of limes), so I completely improvised. The base of the sauce is sour cream, then you basically just need something acidic (i.e. lime juice), whatever spices you want like a little cumin, chili pepper, S + P, etc., and cilantro (the other ingredient in obscene usage for this meal). So here’s what I did:
Mixed in a bowl: 3/4 cup sour cream, enough juice out of a jar of jalapenos in the fridge (yup it worked just fine) to thin it out, S + P, chili pepper powder, garlic powder, some Frank’s Red Hot, and chopped cilantro.
Phew! And that was just one taco recipe… By the way, this recipe for tacos is exactly how I make my fabulous chicken tacos too. I think the toppings are perfect for whatever protein, or grilled veggies for that matter, you like to fill your tacos with. Although, the fish tacos are served differently, so you best be comin’ back now. AYAYAYYY
ps Fun mexican photos (not tacos though of course) are from the original taco