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"Carne Asada" Tacos with kimchi

Carne asada tacos

Combining asian and latin ingredients is a perfect match. There are a lot of similarities in the ingredients they use. For this recipe we will also utilize two prior recipes in the blog; spicy cabbage, and taco seasoning.

The idea for this plate in its entirety would be a cut of meat ideal for tacos such as sirloin or chuck eye. We will also use corn tortillas.

For the meat about a pound of sirloin or chuck eye diced and tossed with the taco season and reserve for a day.

To assemble the tacos we will heat a large cast iron skillet with 2 tablespoons olive oil. We will season the beef with salt and pepper and wait until the skillet starts to smoke. We will add the beef and let it sear hard before moving around. In the mean time we will chop a ½ cup of scallions and cillantro combined.

As the beef cooks we will add/deglaze with ½ cup of water and allow the flavors to absorb into the meat. This is now ready to serve.

In the meantime we will heat a few torillas on a flat skilet and assemble the tacos with beef, spicy cabbage (please see recipe) and the chopped herbs.


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