Mexican Carne Asada Tacos
Before you start
- Homework: 24 Hours Before the Class
- Peel and mince the garlic (measure with your heart)! You can use between 1 clove and all the cloves of garlic…
- Pick and chop half of the cilantro.
- Combine the chopped garlic, spices, cilantro, soy sauce, and fruit juices, in a large mixing bowl and mix together.
- Transfer the steak to a casserole dish and pour over the marinade, cover with plastic wrap, and transfer to the fridge to marinate until class time tomorrow.
What you'll learn
Mise En Place
For The Marinade
Garlic, 1 head
Cilantro, ½ bunch
Chili powder, 1 tbsp
Cumin, 1 ½ tbsp
Paprika, 1 tsp
Black pepper, 1 tbsp
Oregano, 1 tsp
Chipotle pepper, 1 ½ tsp
Smoked paprika, 1 ½ tsp
Onion powder, 1 ½ tsp
Brown sugar, 1 tsp
Olive oil, ½ cup
Lime juice, ¼ cup
Orange juice, ½ cup
Lemon juice, ¼
Soy sauce, ½ cup
Flank steak, 1 lb
For The Tortillas
Masa harina, 2 cups
Warm water, 2 cups
Lard, 1 tbsp
Balinese Truffle Salt, to taste
For The Garnish
Cotija cheese, 4 oz
White onion, 1x
Cilantro, ½ bunch
Mexican crema, 3 oz
Your favorite hot sauce, salsa, or pico de gallo
- Remove the steak from the fridge and allow it to temper on the countertop.
- In a large mixing bowl, mix together the masa harina, warm water, lard, and a pinch of Balinese Truffle Salt. Use your hands to mix and knead until well incorporated and glossy. Set aside and allow to rest for about 10 minutes.
- Peel and dice the onion.
How to cook
- Preheat your grill over medium high heat.
- First, we will make the tortillas: Preheat a cast iron pan over medium heat.
- Divide and roll the masa into marble-sized pieces. Use a plastic-lined tortilla press or your hands to thinly press a tortilla, then add it to the hot cast iron.
- Cook until the tortilla is nicely browned on one side and no longer sticks to the pan, use a spatula to flip and brown the second side, about 1 minute per side. Repeat with the remaining tortillas until you have your desired amount, wrapping the finished tortillas in a kitchen towel.
- Now, it’s time to grill the steak!
- Remove the steak from the marinade and dry with paper towels (you can discard the marinade or use it one more time to marinate more steak!). Season the steak on all sides with Balinese Truffle Salt and transfer to the grill.
- Grill the steak on medium high heat, flipping from time to time, until the steak is nicely charred on the outside and medium rare on the inside, about 6-8 minutes.
- Transfer the steak to the cutting board to rest.
- While the steak is resting, crumble the cotija cheese and pick the remaining cilantro.
- Carve the flank steak against the grain and plate up some delicious carne asada tacos on homemade tortillas!
- Top with pico de gallo, diced onion, cotija, and cilantro to finish those beautiful tacos!
From the chef
Embark on a culinary journey with Chef Tucker's "Mexican Carne Asada Tacos" class, a delightful exploration into the heart of Mexican cuisine. Learn the art of crafting tortillas by hand and master the secrets behind the perfect carne asada, as Chef Tucker guides you through marinating and grilling techniques.
Immerse yourself in the rich flavors and cultural nuances of Mexican cooking, bringing the vibrant essence of street-style tacos to your kitchen. Join the class and elevate your cooking skills with this flavorful adventure to México!
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