Being from San Diego, taco shop fare is standard from LA all the way to the border. Carne Asada is the flagstone meat of most shops and now that I'm in texas, I find myself missing it more and more. This recipe is reminiscent of the treasured hole-in-the-wall spots that I have grown up loving. The raw salsa verde adds the perfect acidity to balance the fatty, grilled meat. Keeping the tomatillos raw creates a vibrant and beautiful bright green salsa! —Jenny Goycochea
8 hours 15 minutes
dried ancho chilies, seeds and stem removed
dried guajillo chilies, seeds and stem removed
red wine vinegar
chopped cilantro, for serving
lime, cut into wedges for serving
corn tortillas, warmed for serving
avocado, sliced for serving
tomatillos, husk removed and rinsed
serrano pepper, seeds and stem removed
minced white onion
neutral oil, such as canola
In This Recipe
Toast chilies in a dry pan over medium heat until fragrant. Fill a container with hot water from the tap and soak the chilies in the water for 15 minutes, or until soft.
Add chilies, onions, garlic, cumin, orange juice, vinegar, oil and salt to a blender. Blend until a paste forms, using the soaking liquid from the chilies as needed to loosen the mixture.
Place meat in a ziplock bag or shallow pan and cover with marinade. Spend a few minutes massaging the marinade in, seal bag or cover pan, place in fridge and allow to marinate for 4 hours or overnight (overnight is better).
Preheat a grill over medium heat. Grill meat to desired doneness. Rest on a tray tented with aluminum foil for 10 minutes before slicing. Slice and serve on corn tortillas with onion, cilantro, sliced avocado and salsa verde. Serve with lime wedges.
Place all ingredients in a blender and blend until very smooth, add water if necessary to thin salsa.