Taqueria Style Tacos - Carne Asada

 Featured in the May 2012 Wine Club Newsletter
Pairs with the Clayhouse 2010 Vineyard Malbec

A great match with a fruit-forward red like the 2010 Clayhouse Malbec.  Not too tannic to mask the flavors in the tacos, and lots of fruit to stand up to the spiciness.

Taqueria Style Tacos - Carne Asada

Serves 8 people

1 ½ pounds flank steak
2 tablespoons and 2 teaspoons white vinegar
¼ cup soy sauce
2 cloves garlic, minced
1 lime, juiced
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon paprika 
½ white onion, chopped
¼ cup chopped fresh cilantro
½ lime, juiced
1 large tomato, chopped
1 jalapeno pepper, chopped
½ white onion, quartered
2 cloves garlic, peeled
½ pinch salt and pepper to taste
½ (32 ounce) package corn tortillas
1 cup grated cotija cheese (optional)
1 lime, cut into wedges 

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 2 cloves of garlic, juice of one lime, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

  1. In a small bowl, stir together ½ chopped white onion, cilantro, and the juice of ½ lime. Set aside to use as a relish for the tacos.
  3. Place the tomato, ½ onion, jalapenos, and 2 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables into a blender or food processor, along with salt and pepper. Puree until smooth.
  5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.