Asada (beef Taco) Recipe

Thinly slice the red onion and place in a heatproof jar or bowl.

In a small saucepan, combine white vinegar, water, sugar and 0.5 tsp salt. Bring just to a simmer to dissolve the sugar and salt, then remove from heat.

Pour the hot brine over the sliced onions, press down to submerge, cool to room temperature, then refrigerate. Ready in 30 minutes but best after 1 hour. Keep refrigerated until assembly.

Preheat oven to 425°F (220°C). Halve or quarter the 3 tomatoes and place on a baking sheet with peeled garlic cloves. Drizzle with 1 tablespoon olive oil and a pinch of salt.

Roast 18–22 minutes until tomatoes are blistered and slightly charred. Cool 5 minutes.

In a blender or food processor, combine roasted tomatoes and garlic with sour cream, yogurt, chipotle, 1 tbsp lime juice and 0.25 tsp salt. Blend until smooth and airy. Taste and adjust salt or chipotle heat. Transfer to a bowl and refrigerate until serving.

Trim excess fat from the brisket and slice across the grain into thin strips about 1/4-inch thick. Pat dry with paper towel.

In a bowl, whisk together orange juice, 0.25 cup lime juice, olive oil, soy sauce, minced garlic, cumin, paprika, oregano, 1.5 tsp salt, 1 tsp pepper and chopped cilantro stems (if using).

Place the beef in a resealable bag or shallow dish and pour the marinade over it, massaging to coat. Marinate in the refrigerator for at least 1 hour, up to 6 hours. Remove from fridge 20 minutes before cooking to take the chill off.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 2 tablespoons vegetable oil and swirl. Sear the brisket strips in batches (do not overcrowd) about 1.5–2 minutes per side for medium rare to medium, or longer for well done. Aim for a nice caramelized char. Transfer cooked beef to a cutting board and let rest 5 minutes, then slice thinly against the grain into bite-sized pieces.

Season briefly with a pinch of salt and cracked black pepper while resting.

Dice the 2 roma tomatoes into small 1/4-inch pieces and peel (optional) then dice the cucumber into similar-sized pieces.

In a bowl, combine tomatoes and cucumber with 1 tablespoon lime juice and 1/2 tsp kosher salt. Toss gently and refrigerate until assembly.

Warm the corn tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Lay out 3 tortillas per plate for 3 servings. Place about 1/2 cup shredded iceberg lettuce on each tortilla.

Divide the sliced, rested brisket evenly among the 9 tortillas (roughly 130–140 g brisket per 3 tacos total). Place the meat over the lettuce.

Spoon roasted tomato crema over each taco (about 1 tbsp per taco), then add a generous tablespoon of the tomato-cucumber salad to each taco.

Top with pickled red onions (about 1–2 tablespoons each) and sprinkle chopped fresh cilantro to taste.

Serve immediately with lime wedges on the side for squeezing.