Carne Asada Tacos With Green Salsa
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Vegetable Stock2 cloves
Garlic (chopped)1810 g
Beef (round roast)2 tbsps
Ground Cumin2 tbsps
Chili Powder2 tsps
Salt1 tbsp
White Vinegar3 cups
Canola Oil24 small
Flour Tortilla1 small
Green Cabbage (head, shredded)2 cups
Queso Fresco (crumbled)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine
4
In small bowl, combine the cumin, chili powder, salt and black pepper
5
Sprinkle the spice mixture over the beef so that it is evenly coated
6
Put the seasoned beef into the Dutch oven and cover
7
Braise in the oven until the meat is fork tender, about 3 hours
8
Remove the beef from the pot and put it into a baking dish
9
Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist
10
Cover with some aluminum foil until ready to serve
11
Preheat a broiler
12
Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred
13
Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes
14
Core, seed and peel the charred skin from the peppers
15
Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender
16
Puree the mixture until smooth
17
Pour the mixture into a medium bowl, and add the remaining diced avocado
18
Gently toss the salsa with a rubber spatula to coat the avocado
19
Taste and adjust the seasonings with more salt and pepper, if needed
20
Set aside Bring the canola oil to 350 degrees F in a large skillet over medium heat
21
Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes
22
Transfer them to a sheet tray lined with paper towels to drain any excess oil
23
Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them
24
Arrange a fried corn tortilla onto each flour tortilla
25
Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco
26
Repeat with the remaining ingredients
27
Arrange on a serving platter and serve