Carne asada beef tacos

all details

What we've done to Mexican food in Australia is almost a crime; hard-shelled tacos stuffed with mince, salsa, sour cream, lettuce, tomatoes, processed cheese ... But walk the streets of Mexico and you'll see economical food cooked and served with a minimum of fuss. Keep it simple and you won't go wrong: marinated meat, an onion relish and a tomato salsa. Put it all together and your authentic taco is done.

The taste of authenticity: Real beef tacos.
The taste of authenticity: Real beef tacos. Photo: William Meppem

Ingredients

800g flank steak
1 tsp vegetable oil
10 small soft corn tortillas (check gluten-free if required)
 
For carne asada marinade

1 medium brown onion, roughly chopped
4 cloves garlic, roughly chopped
3 pickled jalapeo chillies, roughly chopped
juice of one orange
juice of one 1 lemon
1/4 cup soy sauce*
1 tsp ground cumin
1/2 tsp freshly ground black pepper
* Soy sauce may seem out of place in a Mexican recipe but it's a great substitute for the umami-rich Maggi seasoning commonly used in Mexican home cooking. Check the soy sauce is gluten-free is required.

For roasted salsa

2 roma tomatoes, quartered, stalks removed
3  garlic cloves, peeled
1 small brown onion, peeled and cut into eights
3 pickled jalapeno chillies
1/4 tsp salt
1/2 tsp castor sugar

Onion relish

1 small brown onion, finely chopped
1/2 cup coriander, roughly chopped
juice of 1 lime
pinch of salt

Method

1. Combine the flank steak and all the ingredients for the marinade in a large press-seal bag or non-reactive bowl. Marinate overnight.

2. For the roasted salsa, preheat your oven to 200°C. Place the tomatoes, garlic, onion and jalapeños on a lined baking sheet and bake for 20 minutes. Combine in a food processor with the salt and caster sugar and purée until smooth. Set aside for at least 15 minutes to allow the flavours to develop.

3. For the onion relish, combine the ingredients in a non-reactive bowl and set aside for at least 10 minutes.

4. Heat a heavy frying pan over high heat and add the oil. Remove the meat from the marinade and fry for about 3 minutes on each side until well browned. Rest for 5 minutes. While the meat is resting, warm the tortillas directly on the grill until they are lightly toasted and pliable. Thinly slice the meat and serve with the tortillas, salsa and onion relish.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Beef, Onion/Leek, Tomato
  • Cuisine - Mexican
  • Course - Main-course, Dinner, Finger-food, Snacks
  • Occasion - Midweek dinner, Kids' cooking, Birthday, Family meals

Similar recipes

Minute-steak with chipotle butter and lime.

Minute steak with chipotle butter and lime

Neil Perry

Rating: 3.5 out of 5 stars
Reader ratings (5)
Spicy beef burgers with avocado salsa

Spicy beef burgers with avocado salsa

Rating: 3 out of 5 stars
Reader ratings (2)
Chilli with black beans, avocado and sour cream.

Black bean chilli

Caroline Velik

Rating: 2 out of 5 stars
Reader ratings (25)
Warm steak salad with chipotle dressing.

Warm steak salad with chipotle dressing

Neil Perry

Rating: 2 out of 5 stars
Reader ratings (28)
Murdoch Recipe Thumbnail

Mexican chilli beef with beans and rice

Rating: 3 out of 5 stars
Reader ratings (37)
Neil Perry's skirt steak tacos.

Skirt steak tacos

Neil Perry

Rating: 2.5 out of 5 stars
Reader ratings (27)
Murdoch Recipe Thumbnail

Meaty nachos topped with avocado cream

Rating: 1 out of 5 stars
Reader ratings (4)
Murdoch Recipe Thumbnail

Beef and bean burritos

Rating: 0.5 out of 5 stars
Reader rating (1)
Chilli con carne

Chilli con carne

Jill Dupleix

Rating: 4 out of 5 stars
Reader ratings (8)

1 comment so far

  • yep, mexican food in Melbourne mostly pretty bad, and just a few good places in all of Oz For something so simple, it's hard to understand how Aus stuffs it up. Maybe no mexicans to work in the taquerias? Burritos and tacos are not works of art. Go into any taqueria in California - you stand in lne (que to you), you walk along as the person making your taco or burrito asks what you want in it. Kind of how they make a sandwich at subway. Usually takes a few minutes. Peeps, there is high caliber mexican food, but a burrito or taco should be quick, easy and cheap. It's not a work of art. And, no mango, no beetroot, no slaw, no chutney. What are these abominations? Please, anyone opening a mexican restaurant, spend some time in Mexico and California.

    Commenter
    ozzy interloper
    Location
    Date and time
    March 15, 2016, 11:28AM

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April

Cook discussions

Walnut and rum tart

There is no cooking time for the pastry at the blind baking stage, recipe needs correction for this Read more

Commenter
PhotographybyOdille
Date and time
19 April