Grilled Carne Asada Tacos

Hispanic cuisine is among the most beloved across the globe. Whether you trace your ancestry to Mexico or Spain or have no familial connection to Hispanic culture, chances are you enjoy some foods that do trace their origins to one of the world’s many Spanish-speaking countries.

Though simple, tacos are a favorite food for many people regardless of their heritage. Those who enjoy this much-loved Mexican dish can try their hand at the following recipe for “Grilled Carne Asada Tacos” courtesy of Kelley Cleary Coffeen’s “200 Easy Mexican Recipes” (Robert Rose).

Grilled Carne Asada Tacos

Makes 12 tacos

Marinade

3      cloves garlic, minced

1/2    cup drained, sliced pickled jalapeno peppers

1/2    cup teriyaki sauce

1      tablespoon minced red bell pepper

1      tablespoon granulated sugar

2      teaspoons kosher salt

11/2   pounds beef skirt or minute steak

12     6- to 8-inch flour or corn tortillas

2      limes, each cut into 6 wedges

Juice of 3 lemons

Pico de Gallo (see box)

1. To make the marinade: In a medium bowl, combine lemon juice, garlic, jalapenos, teriyaki sauce, bell pepper, sugar, and salt until sugar and salt have dissolved.
2. In a large resealable plastic bag, add marinade and meat and seal. Work marinade through meat and seal. Work marinade through meat with your fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.
3. Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. Remove from grill and let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-size pieces.
4. To build tacos, warm the tortillas on a skillet, heating each tortilla on each side until soft and pliable. Divide meat equally among tortillas and top with Pico de Gallo. Fold tortillas in half. Serve with a sliced lime.

Pico de Gallo

Makes 2 cups

4     tomatoes, seeded and diced

4     green onions, green parts only, minced

3      jalapeno peppers, seeded and minced

2      serrano chile peppers, seeded and minced

1      onion, finely chopped

2      tablespoons minced fresh cilantro

Juice of 2 limes

Kosher salt

In a large bowl, combine tomatoes, green onions, jalapenos, serrano chiles, onion, and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.