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Carne Asada Street Tacos with Homemade Salsa Verde
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Carne Asada Street Tacos with Homemade Salsa Verde

1 h 30 minServes 6Nutri-Score C€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chop steak (thinly sliced small pieces)Meat900 g
  • white onion (half thinly sliced for the marinade, half chopped for the salsa and garnish)Produce1 piece
  • cilantro (stems removed, leaves kept whole for the marinade, plus extra chopped for the salsa and garnish)Produce1 piece
  • dried oregano (light coating)Spices3 g
  • dried cumin (ground)Spices2 g
  • garlic powderSpices3 g
  • saltSpices6 g
  • black pepper (ground)Spices2 g
  • white distilled vinegarPantry30 ml
  • lime (juiced, plus wedges for serving)Produce4 pieces
  • tomatillos (husked and rinsed)Produce500 g
  • jalapeños (stems removed)Produce2 pieces
  • garlic (cloves, peeled)Produce3 pieces
  • vegetable oil (for the salsa and the griddle)Pantry30 ml
  • waterOther120 ml
  • corn tortillas (small street-taco size, used in pairs)Bakery24 pieces

per serving

Nutrition

472kcal

Carbs
37 g
Proteins
33 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Sauté pan
  • Blender
  • Grill

step by step

Method

  1. Marinate the steak

    • Slice the white onion very thinly and remove the stems from the cilantro, keeping the leaves whole.
    • Put the steak in a bowl and add the onion, cilantro, dried oregano, cumin, garlic powder, salt and black pepper with a light hand.
    • Add the white distilled vinegar and a good squeeze of lime, then mix and press everything into the meat, breaking up any clumps, until fully coated.
    • Let the meat marinate for an hour.
    Step 1

  2. Sauté the salsa ingredients

    • Add the tomatillos, jalapeños, chopped white onion and garlic to a pan with a little oil.
    • Sauté over the heat, moving constantly, until a few brown edges form without burning.
    • Pour in a little water and simmer until everything is soft and the liquid has reduced.
    Step 2

  3. Blend the salsa verde

    • Transfer the softened vegetables and the remaining juices to the blender.
    • Pulse a few times with the pour spout open to release the steam, then blend until puréed.
    • Add cilantro, a pinch of salt and lime juice, then pulse again until smooth.
    • Taste and adjust the seasoning.
    Step 3

  4. Cook the carne asada

    • Heat a little oil on the griddle.
    • Add the marinated meat and spread it out for full coverage.
    • Toss and turn the meat until cooked through, browned and slightly crisp at the edges.
    Step 4

  5. Build the tacos

    • Warm the tortillas on the grill until slightly crisp, using two per taco.
    • Add the meat, then top with chopped white onion and cilantro.
    • Squeeze lime over the top and finish with the salsa verde.
    Step 5
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