Author Notes
Carne Asada Baja Street Tacos are the simplest but most perfect little tacos you'll ever taste. One will put you right on the beach.
—honestandtasty
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Ingredients
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2 pounds
flank steak, fat trimmed off (the butcher will do that in a jiffy if you ask nicely)
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1/2 cup
vegetable oil (or canola oil), approximately
-
12
corn tortillas
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1 cup
chopped cilantro leaves (a few handfuls)
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1
lime, sliced into wedges
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1/2
large white onion, sliced thinly
-
1/2 teaspoon
Mexican sour cream to top each taco (optional)
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3 dashes
of your favorite hot sauce per taco
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1 tablespoon
salt
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3/4 tablespoon
black pepper
Directions
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Place a large griddle or pan on the stove, on high heat.
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Add about 2 teaspoons of oil to the steak and rub all over.
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Place the steak onto the hot griddle/pan and cook for about 5 min per side.
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Remove from heat and let rest while you prepare the tortillas.
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In a small pot/pan on high heat, add about 2 tablespoons oil. When the oil heats up, add a tortilla for about 10 seconds per side and place onto a paper towel-lined plate to absorb excess oil.
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Repeat with remaining tortillas and add more oil to the pot as needed.
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Slice the steak against the grain and then cut the strips into smaller 1-inch pieces for the tacos.
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Assemble the tacos: Add steak, onion, and cilantro to a tortilla. Squeeze a bit of lime onto each taco. Top with hot sauce and Mexican sour cream. Enjoy!
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