Carne Asada Tacos
Marinated Rachera meat cooked or grilled for tacos. Add red onion, cilantro, lime, pico de gallo, radish, avocado, queso fresco, or lettuce, really whatever you fancy.
Servings
10-12tacos
Servings
10-12tacos
Ingredients
Meat Marinade
Taco Fixins – really, whatever you desire
Instructions
  1. Put the meat in a large ziplock bag. For the marinade you will add the juice of the 3 oranges, the juice of the limes, olive oil, red wine vinegar, cilantro, the cumin, sea salt, and black pepper, into a blender or food processor and blend well. Pour it over the meat. Pour the minced garlic, the diced green onions, and sliced orange over the top. Seal the bag, trying not to have much air inside. I spend a minute or two rubbing the marinade into the meat the best I can, make sure it is all covered well. Put the marinade in the refrigerator for a minimum 2 hours, maximum 4 hours.
  2. * 30 minutes before you are ready to grill, take out the meat to allow it to sit at room temp. I usually grill my meat on med/high. On my griddle at about 300* for about 7 minutes. Every grill is different so just make sure to flip the meat a few times so it cooks evenly.
  3. Cut the meat into smaller pieces. Put a small amount on a warmed tortilla along with your favorite fixins – we love diced red onion, radish, cilantro, pico de gallo, avocado, guacamole, lettuce, queso freso, or whatever you fancy. Make sure to squeeze some lime juice over the top before enjoying!