Carne asada tacos are a must for taco Tuesday!!!
Can I be perfectly honest? This carne asada taco recipe is a desperate attempt to hold on to the last days of summer. I know everybody loves Fall. It’s cool and crisp and laced with spiced pumpkin treats. But for me…I love the summer. The sun – the grilling – the being outside every day. So, in honor of summer and as a great farewell, I am posting one last hoorah of summer food.
I need to preface this post with a confession – I’m a taco snob.
Spending the better part of my formative years in San Diego I’ve had access to the best tacos and carne asada burritos, might I dare say, on the planet, it’s been pretty hard to find anything that compares. I have been to Mexico. I have been to Baja. I’ve lived on the East Coast. I’ve lived in the Mid West, in NorCal, and in So Cal. Over the years I’ve tried to find a taco shop that compares to my ideal San Diego taco shops; trust me, I’m still on the hunt.
The struggle is real!
Trying to find the ultimate taco experience that’s the perfect combination of fresh ingredients and hole in the wall taco shop ambiance. THAT taco must have a fresh corn tortilla with the perfect chew. The meat needs to be tender and seasoned to perfection. Its toppings should be simple; pico de gallo, cilantro and onions and some guacamole. DONE!
My summer lovin’ taco creation is not exactly a completely traditional taco shop taco – but it’s fantastically delicious.
I try to cook with whatever we have in the fridge. I like to think of it as being on an episode of Chopped in my own kitchen. What are my mystery ingredients tonight? On this particular night, I had some flat iron steak in the fridge, some cabbage and a few ears of corn. So, of course, I would make a carne asada marinade and some roasted corn salsa. Right? Who wouldn’t?
Amazing Roasted Corn Salsa
Another reason for the corn salsa, besides the fact that it is delicious, is that my daughter is vegan. I am constantly inspired to fill her plate with some delicious healthy food. While she hasn’t yet completely converted her carnivorous mom, her decision to be vegan has ramped up our veggie game for sure and forced me to think of meals that are Vegan Adaptable. For my daughter (we call her The Bean), she had some roasted sweet potatoes with my taco seasoning blend and some roasted corn salsa. I also made her a version of the avocado cilantro lime crema and chipotle crema with some vegan sour cream. She warmed up some vegan refried beans and — bam! — a vegan-friendly taco night.
The corn corn salsa is great on tacos but I also eat with grilled meat or any kind.
And don’t forget the cremas. I did an Avocado Cilantro Lime Crema and a Chipotle Crema.
Carne Asada Tacos with Roasted Corn Salsa and Chipotle Crema
Ingredients
- 1½-2 lbs flat iron steak
Marinade
- 2 limes juiced
- 2 tsp olive oil
- 2 jalapeños sliced
- ½ red onion sliced
- ½ bunch fresh cilantro chopped
- ¼ cup fresh oregano chopped
- 2 tsp cumin
- generous salt and pepper to taste
Roasted Corn Salsa
- 2 ears fresh corn roasted on the cob, then cut off
- 1 red bell pepper diced fine
- 2 jalepeno or serrano peppers finely diced
- ½ red onion diced fine
- ½ bunch cilantro chopped fine
- 1 tsp cumin
- salt and pepper to tast
- lime juiced
- 1 tsp olive oil
Chipotle Crema
- ½ cup creme fraiche for vegan version substitute vegan sour cream
- 2-3 whole chipotle peppers
Avocado Cilantro Lime Crema
- ½ cup creme fraiche for vegan version substitute vegan sour cream
- ½ avocado
- ½ bunch fresh cilantro
- ½ lime juiced
Other Toppings and Stuff
- diced avocado
- guacamole
- cabbage finely shredded
- diced white onion
- fresh cilantro
- cotija cheese hard mexican cheese
- corn tortillas
Vegan Substitute for Meat
- refried beans
- roasted sweet potatoes toss with taco seasoning
Instructions
Meat
- Marinade for 2 hours minimum (I usually marinade overnight).
Roasted Corn Salsa
- Preheat oven to 425°F. Roast for 20-30 minutes until browned.
- Alternatively you can grill the corn in the husk. Soak cobs in water for 10 minutes. Put on the grill at medium-high temperature, and grill until slightly charred.
- Remove husks and cut corn off of the cob.
- Add all chopped veggies.
- Add spices, salt, pepper and oil and a squeeze of lime juice. Toss well.
Roasted Sweet Potatoes
- Can be roasted with corn.
- Cut sweet potatoes into ½ inch pieces.
- Toss with olive oil and taco seasoning. Roast at 425℉ for 20-30 minutes, until lightly browned.
The Cremas
- Place ingredients in a high powered blender and blend until smooth. Add a little water if you like your crema on the thinner side.
Grill Meat
- Grill on High. Usually, 2 minutes each side for medium rare (140°F).*grill temperatures may vary
- Cover with foil and allow meat to rest for 10 minutes before slicing.
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