Carne Asada And Pollo Asada Tacos Recipe
Carne asada and pollo asada tacos are yours with the purchase of two cocktails, mocktails, beer, wine, or spirits! Noon-4pm or until we give out.
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Ingredients
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Carne Asada
Pollo Asada
Tacos & Toppings
Method
Carne Asada
- 1
Prepare marinade
In a medium bowl, whisk together orange juice, lime juice (1/4 cup), soy sauce, 2 tablespoons olive oil, minced garlic (4 cloves), chopped cilantro (1/4 cup), ground cumin, chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
- 2
Marinate steak
Place the flank or skirt steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, pressing out excess air and sealing the bag. Massage marinade into the meat so it is evenly coated. Refrigerate for at least 1 hour and up to 6 hours (longer will increase citrus-cure; avoid more than 8 hours).
- 3
Cook steak
Remove steak from the refrigerator 20 minutes before cooking to come toward room temperature. Heat a grill or heavy cast-iron skillet to high heat. Lightly oil the grill grates or pan. Remove steak from marinade and pat lightly to remove excess (reserve marinade). Sear steak 3-5 minutes per side for medium-rare to medium, until a dark char forms and internal temperature reaches about 130-140°F (54-60°C). Transfer to a cutting board and let rest 8-10 minutes.
- 4
Slice
Slice the rested steak thinly across the grain into bite-sized strips. Keep warm.
Pollo Asada
- 5
Prepare chicken marinade
In a bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, minced garlic (3 cloves), smoked paprika, oregano, 1/2 teaspoon ground cumin, 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- 6
Marinate chicken
Place chicken thighs in a resealable bag or shallow dish and pour marinade over them, ensuring all pieces are coated. Marinate at least 30 minutes and up to 4 hours in the refrigerator.
- 7
Cook chicken
Preheat a grill or grill pan to medium-high. Remove chicken from marinade and shake off excess. Grill chicken 5-7 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then chop or slice into small pieces suitable for tacos.
Tacos & Assembly
- 8
Prepare toppings
While meats rest, finely dice 1/2 cup white onion and chop 1/2 cup fresh cilantro. Cut limes into wedges. If tortillas are firm, warm them by stacking and wrapping in a damp kitchen towel and microwaving 30-45 seconds, or warm directly on a hot, lightly oiled griddle for about 20-30 seconds per side until pliable and slightly charred.
- 9
Heat tortillas
Heat a large griddle or skillet over medium-high heat and brush with 1 tablespoon vegetable oil. Quickly warm each tortilla 20-30 seconds per side until lightly browned and flexible. Keep wrapped in a towel to stay warm.
- 10
Assemble tacos
Place warmed tortilla on a plate. Add 2-3 ounces (about 1/8 of prepared meat portion) of carne asada or pollo asada per taco. Top with a sprinkle of diced onion, chopped cilantro, a spoonful of salsa verde, and pickled jalapeños if using. Finish with a small squeeze of lime and a light pinch (about 1/16 tsp) of finishing salt to taste.
- 11
Serve
Serve immediately while hot with extra lime wedges and salsa on the side. Leftover meats keep 3 days refrigerated and can be reheated gently on a skillet.