Name: The Original Carolina's Mexican Foods Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 pounds Flank steak (or skirt steak); 0.25 cup Lime juice, fresh; 2 tablespoons Olive oil; 3 cloves Garlic; 1 teaspoon Ground cumin; 1 teaspoon Chili powder; 0.5 teaspoon Paprika; 0.5 teaspoon Dried oregano; 1 teaspoon Salt; 0.5 teaspoon Black pepper; 0.25 cup Cilantro, chopped; 1 whole Jalapeño; 2 lime wedges Lime wedges; 3 pieces Ripe avocados; 0.25 cup Red onion; 1 small Jalapeño; 2 tablespoons Cilantro; 2 tablespoons Lime juice; 0.5 teaspoon Salt; 1 small Tomato (optional); 4 pieces Ripe tomatoes; 0.5 cup Red onion; 1 small Jalapeño; 0.25 cup Cilantro; 1.5 tablespoons Lime juice; 0.75 teaspoon Salt; 2 cups Long-grain white rice; 4 cups Chicken broth; 0.5 cup Onion; 2 cloves Garlic

In a bowl, whisk together lime juice, olive oil, minced garlic, ground cumin, chili powder, paprika, oregano, salt, and black pepper.

Marinade

Stir in chopped cilantro and minced jalapeño to the marinade.

Herbs and chili

Place the flank steak in a zip-top bag or shallow dish and pour the marinade over the steak. Seal and refrigerate for at least 30 minutes (or up to 4 hours) to blend flavors.

Marinate steak

Heat a grill or grill pan to high. Lightly oil the grates.

Preheat and grill

Grill the steak about 4-6 minutes per side for medium-rare to medium, depending on thickness. Adjust time to reach desired doneness.

Cook steak

Transfer the steak to a cutting board and rest 5-10 minutes. Slice thinly against the grain.

Rest and slice

Squeeze fresh lime wedges over the steak before serving.

Serve

Halve the avocados, remove pits, and scoop flesh into a bowl.

Prepare avocados

Mash the avocado to your desired texture—smooth or slightly chunky.

Mash

Stir in red onion, jalapeño, cilantro, and lime juice.

Add flavor

Season with salt and add diced tomato if using.

Season

Cover and chill for 15-30 minutes to let flavors mingle.

Chill

Dice tomatoes and red onion; finely chop cilantro and jalapeño.

Chop ingredients

In a bowl, mix tomatoes, onion, jalapeño, cilantro, lime juice, and salt.

Combine

Let pico de gallo rest 10-15 minutes to meld flavors.

Rest

Rinse rice under cold water until the run-off is clear.

Rinse and prepare

In a pot, heat olive oil over medium heat and sauté onions until translucent; add garlic and cook 30 seconds more.

Sauté aromatics

Add rinsed rice to the pot and toast for 2-3 minutes, stirring frequently.

Toast rice

Add broth and tomato sauce; season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and fluffy.

Cook

Remove from heat and let stand 5 minutes, then fluff with a fork.

Fluff

In a pot, heat olive oil over mid heat and sauté onion until translucent; add garlic and cook 30 seconds.

Stir in beans, cumin, chili powder, and salt.

Add beans

Add enough water or broth to reach desired consistency and simmer 10-15 minutes. Mash a portion of beans for creaminess if desired.

Simmer

Taste and adjust seasoning before serving.

Finish

Warm each tortilla in a dry skillet over medium heat for about 20-30 seconds per side until pliable.

Warm tortillas

Wrap in a towel or place in a covered dish to keep warm until serving.

Keep warm

Flank steak (or skirt steak)

Lime juice, fresh

Olive oil

Garlic

Ground cumin

Chili powder

Paprika

Dried oregano

Salt

Black pepper

Cilantro, chopped

Jalapeño

Lime wedges

Ripe avocados

Red onion

Cilantro

Lime juice

Tomato (optional)

Ripe tomatoes

Long-grain white rice

Chicken broth

Onion

Tomato sauce

Pinto beans or black beans, cooked

Cumin

Cilantro (optional)

Flour tortillas

Carne Asada, Guacamole, Pico de Gallo, Rice, Beans (1) Flour Tortilla

Make Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Carne Asada, Guacamole, Pico De Gallo, Rice, Beans (1) Flour Tortilla Recipe

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