Very similar to what you’ll find in a San Diego Taco Shop. Seasoned tri tip cut into small pieces with onions added for flavor and grilled over high heat to sear. Wrapped in a warm corn tortilla and topped with guacamole and pico de gallo. These are awesome carne asada tacos! Add some refried beans and Mexican rice and you have all the makings of a great Mexican dinner!
1 1/2-2lbs. tri tip (small dice)
1 small onion (small dice)
2 teas. salt
1 1/2 teas. pepper
1 teas. garlic powder
1 small lemon (juice)
Method: Carne Asada Tacos-Meat
Start by dicing the meat into small cubes, about 1/4 inch and trim off any excess fat. An easy way to cut the meat is to slice it into 1/4 inch “steaks” first. Then slice your “steaks” into 1/4 inch strips and then cut the strips into 1/4 inch cubes trimming excess fat as you go. Move the meat to one side of your cutting board for now. Dice the onion into the same size pieces as the meat. Don’t worry about cross contamination here, as the onion will be mixed with the raw meat.
Move the diced onion to one side and spread out the cubed meat in a thin layer across your cutting board. Sprinkle the onion over the top of the meat and season with the salt, pepper, garlic powder and lemon juice. Give it a good mix either by using your hands or with the knife used to cut everything up. Add the mixture to a Ziploc bag to marinate at least 30 minutes to overnight, refrigerated. It’s ready.
Note: Bring to room temperature before cooking.
Ingredients: Pico de Gallo
1/2 onion (small dice)
2 tomatoes (small dice)
1 small jalapeno (fine dice)
1/3 cup loosely packed chopped fresh cilantro
1/3 lemon (juice)
1/4 teas. salt
1/8 teas. pepper
1/8 teas. garlic powder
1/4 teas. dry Mexican oregano (rubbed)
Method: Pico de Gallo
Add the salt, pepper, garlic powder, oregano and lemon juice and stir to mix well.
It’s ready for your carne asada tacos.
Cover and refrigerate.
2 ripe avocados
1/2 teas. salt
1/3 to 1/2 lemon (juice)
2 tbsp. pico de gallo
Using a big spoon, scoop out the avocado flesh and add to a medium sized shallow bowl.
Add the salt, pepper, and lemon juice. Using a fork or potato masher, mash the avocado up until it’s the consistency of “runny mashed potatoes”.
Spoon in your two tablespoons of pico de gallo and mix well.
Your guacamole is ready for carne asada tacos.
Cover and refrigerate.
Ingredients: Carne Asada Tacos
carne asada meat
pico de gallo
about 12 6in. corn tortillas
2-3 tbsp. veg., corn or canola oil
Method: Carne Asada Tacos
Heat a griddle or large skillet to medium to medium high heat. Lightly brush the tortillas with a little bit of the oil, this will help the tortillas cook and give them a great texture and flavor. Add as many tortillas to the skillet as possible without overlapping so they cook evenly. Grill them for about 30 seconds to a minute per side. You don’t want them crispy, just warm and soft with a little bit of color. Remove them to an oven proof plate and tightly wrap in foil. continue until all of your tortillas are done. Transfer to a preheated 200 degree oven to keep warm.
Preheat a large skillet to high heat (the one you used for the tortillas will work) and add a few drops of oil. When it starts to smoke your skillet or griddle is ready. Add enough meat/onions to cover the bottom of the pan in one layer. Do not over fill the pan as the meat will not sear properly. It will steam and become chewy. You’re looking for a nice sear. Stir or “flip” it often.
Do not leave the pan as each batch will only take 2 to 4 minutes to cook through.
Add the cooked meat to a foil lined bowl and cover with foil. Foil is an excellent conductor of heat and will help the meat retain it’s temperature between batches. If done properly your meat will stay hot and fresh for at least 30-45 minutes.
Assembly: Carne Asada Tacos
Simply add 2 or 3 spoonfuls of the carne asada in a line across the middle of a tortilla, add some guacamole and pico de gallo and there it is! Add some refried beans and Mexican rice and you have one fantastic San Diego style carne asada taco plate. Enjoy!
These carne asada tacos are so tasty! Using a very simple seasoning on the meat really brings out the flavor and then searing it… Yum! The creaminess of the guacamole and the fresh flavor and crunch of the pico de gallo with a little heat from the jalapeno makes for a wonderful taco. You could also add sour cream, shredded lettuce or cabbage, cheese, hot sauce or whatever you like on tacos. Definitely a must try recipe for Mexican food lovers everywhere! Enjoy!