Carne Asada Taco Platter Recipe
Soft corn tortillas, carne asada mixed with pico de gallo and served with onions, cilantro, and cotija cheese. (24 Tacos)
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Ingredients
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Tortillas
Carne Asada
Pico de Gallo
Toppings
Method
Preparation of Carne Asada
- 1
Marinate the Steak
In a large bowl, combine the olive oil, minced garlic, lime juice, ground cumin, chili powder, salt, and black pepper. Whisk together until well mixed. Add the flank steak to the marinade and ensure it's fully covered. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Grill the Steak
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 5-7 minutes on each side, or until it reaches your desired level of doneness. Remove from the grill, and let it rest for 10 minutes before slicing.
- 3
Slice the Steak
After resting, slice the steak thinly against the grain.
Preparation of Pico de Gallo
- 4
Mix Ingredients
In a medium bowl, combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Stir gently until all ingredients are well combined. Set aside to let the flavors meld.
Assembly of Tacos
- 5
Warm Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, until they are pliable.
- 6
Assemble Tacos
On each tortilla, add a portion of sliced carne asada, followed by a spoonful of pico de gallo. Top with diced white onions, chopped cilantro, and a sprinkle of crumbled cotija cheese.
