Welcome to my site! I have had this site for decades and initially used it as a venue to rant about politics and society. For the last 15 years or so I had used my ‘blog’ site more for posting recipes that family and friends requested I share.
Recently my web host took down the server that my site was hosted on due to a security breach and as a result I have lost all of the content. My most recent backup was years and years ago so I am also culpable in the loss of my posts. Don’t make the same mistake! Create and download frequent full backups if you have a site of your own.
Oh well! It’s not a business site, it’s a hobby. Change happens. Adjust the sails and keep moving.
You can choose to create just one batch or, better yet, create a bulk dry mix to use in multiple batches.
Dry Ingredients for bulk batch(reduce these quantities down to 1/2 teaspoon each if just doing a single batch)
3 TBS Salt
3 TBS Finely Ground Black Pepper
3 TBS Finely Ground White Pepper
3 TBS Paprika
3 TBS Ground Oregano
3 TBS Cumin
3 TBS Garlic Powder
3 TBS Chili Powder
Mix these dry ingredients together and pour into a spice container. I prefer to retain large spice containers purchased at the grocery store such as the 7-9 ounce size spice containers that McCormick sells and re-use them for my custom mixes.
1/2 TBS fresh chopped Cilantro (or more if desired)
Mix dry and wet ingredients together well. I prefer using an immersion blender.
The Meat!
I prefer using around 2 lbs. of Beef Skirt Steaks (first choice), or Beef Flank Steaks (second choice), but you can also use a variety of other cuts of beef such as Boneless New York Steaks or Boneless Top Sirloin Steaks with their cap fat removed. You can even get away with cheaper cuts (if there is such a thing these days) such as Round or Chuck.
Place your trimmed Beef Steaks in a shallow pan or into a Zip close bag and pour the prepared Marinade over them. Make sure to get all sides coated. Place in the fridge and let marinade for a couple hours preferably. If you are using a tougher cut of meat, keep it marinading for longer (potentially overnight).
Cooking
I prefer a charcoal grill for this cook but you can certainly use a gas grill as well. Get the grill good and hot. Pull the marinaded meat out of the container it has been wallowing in and place it on the hot grill. Turn frequently and get a nice char on the outside. I utilize some of that leftover marinade for basting while cooking. Be careful not to overcook. Ideally you will pull these off at medium rare to medium depending on your preference. Cook times will depend on which cut you started with and how thick. Once pulled, let the meat rest for 15 – 20 minutes before slicing very thin across the grain.
Tacos!
Serve this delicious Carne Asada Taco Meat in your preferred taco shells (I like Street Taco size flour tortillas, My wife prefers Street Taco size white corn tortillas). Top with your favorite taco cheese, red taco sauce, and other topping such as Pico De Gallo.
