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CARNE ASADA TACOS Recipe

Name: Soul Kitchen Dubais CARNE ASADA TACOS Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs Black Angus tri-tip roast; 1.5 tbs Kosher salt; 1 tsp Black pepper, freshly ground; 1 tsp Ground cumin; 1 tsp Dried oregano, Mexican if available; 4 cloves Garlic, minced; 3 tbs Fresh lime juice; 2 tbs Orange juice (fresh preferred); 2 tbs Olive oil; 1 tsp Chipotle in adobo, minced (optional for smoky heat); 12 count Mexican heirloom corn tortillas (small, 4–5 inch); 2 tsp Vegetable oil or neutral oil (for warming tortillas); 2 count Fresh lime wedges (for serving); 3 cups Red cabbage, thinly sliced; 1 cup Fresh coriander cress (or cilantro leaves if unavailable); 0.5 cup White onion, very finely diced; 0.25 cup Fresh cilantro, chopped (optional, for extra herbiness); 2 tbs Rice vinegar; 1 tsp Honey or agave; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 cup Mexican crema or sour cream; 2 tbs Mayonnaise; 1 tbs Lime juice; 0.5 tsp Garlic powder; 0.25 tsp Salt

Inspired by Soul Kitchen Dubai

Time1h 25m

Serves6

Black Angus tri-tip | Mexican heirloom corn tortilla | red cabbage coriander cress

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Ingredients

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Carne Asada (Tri‑Tip)

1 1/2 lbs Black Angus tri-tip roast

1 1/2 tbs Kosher salt

1 tsp Black pepper, freshly ground

1 tsp Ground cumin

1 tsp Dried oregano, Mexican if available

4 cloves Garlic, minced

3 tbs Fresh lime juice

2 tbs Orange juice (fresh preferred)

2 tbs olive oil

1 tsp Chipotle in adobo, minced (optional for smoky heat)

Tortillas & Assembly

12 count Mexican heirloom corn tortillas (small, 4–5 inch)

2 tsp Vegetable oil or neutral oil (for warming tortillas)

2 count Fresh lime wedges (for serving)

Red Cabbage & Garnishes

3 cups Red cabbage, thinly sliced

1 cup Fresh coriander cress (or cilantro leaves if unavailable)

1/2 cup White onion, very finely diced

1/4 cup Fresh cilantro, chopped (optional, for extra herbiness)

2 tbs Rice vinegar

1 tsp Honey or agave

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional Sauce

1/2 cup Mexican crema or sour cream

2 tbs Mayonnaise

1 tbs ReaLime juice

1/2 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Method

Carne Asada (Tri‑Tip)

Prepare the marinade

In a bowl combine minced garlic, lime juice, orange juice, olive oil, chipotle in adobo (if using), kosher salt, black pepper, ground cumin and dried oregano. Whisk until combined.

Marinate the tri‑tip

Place the tri‑tip in a resealable plastic bag or shallow dish. Pour the marinade over the meat, coating evenly. Massage the marinade into the meat, remove excess air from the bag, and refrigerate for at least 1 hour and up to 8 hours (longer for deeper flavor). Bring meat to room temperature 30 minutes before cooking.

Sear and roast (or grill) the tri‑tip

Preheat oven to 400°F (200°C) if using oven, or prepare a hot gas/charcoal grill with one-hot-zone for searing. Heat an oven‑safe skillet (cast iron preferred) over high heat with 1 tbs oil. Sear the tri‑tip 2–3 minutes per side until a brown crust forms (include edges). If using grill, sear 2–3 minutes per side. Transfer the skillet to the oven and roast for 10–18 minutes, or move to the cooler side of the grill and cook with lid closed until internal temperature reaches 125–130°F (52–54°C) for medium‑rare, or 135°F (57°C) for medium. Use a meat thermometer for accuracy.

Rest and slice

Remove tri‑tip from heat and tent loosely with foil. Rest 10–12 minutes to allow juices to redistribute. Slice thinly against the grain into 1/8–1/4 inch slices. Keep warm while preparing other elements.

Red Cabbage & Garnishes

Quick pickle the cabbage

In a medium bowl whisk rice vinegar, honey (or agave), salt and black pepper. Add the thinly sliced red cabbage and diced white onion. Toss thoroughly to coat. Let sit at room temperature for 10–20 minutes (or refrigerate up to 1 hour) so cabbage softens and absorbs vinaigrette.

Prepare coriander cress

Rinse and gently spin dry the coriander cress (or cilantro). Roughly chop optional cilantro and mix with cress or reserve for garnish.

Tortillas & Assembly

Warm tortillas

Warm a heavy skillet over medium heat. Lightly brush each corn tortilla on both sides with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred at edges. Keep tortillas wrapped in a clean towel or in a tortilla warmer to stay warm.

Make optional crema sauce

In a small bowl combine Mexican crema (or sour cream), mayonnaise, lime juice, garlic powder and salt. Stir until smooth. Adjust seasoning to taste. Transfer to a squeeze bottle or small bowl for serving.

Assemble the tacos

Place a warm tortilla on a plate. Add 2–3 thin slices of rested tri‑tip (about 2–3 ounces meat). Top with a small handful of quick‑pickled red cabbage and a few coriander cress leaves. Sprinkle a teaspoon of finely diced white onion and a few chopped cilantro leaves if using. Drizzle optional crema sauce or serve on the side. Repeat for remaining tortillas.

Serve

Serve tacos immediately with lime wedges for squeezing over the meat. Offer extra hot sauce or salsa on the side.