Here's a little twist on a Mexican street vendor classic, the Carne Asada Taco. Hands down, one of my favorite things to eat anytime of the year. It was during my days living in San Diego where i learned what a real grilled steak taco taste like. Man, I couldn’t get enough of them, especially the ones from our trips down the Baja coast.
I always make these for friends and family back in New York as If I was in cooking these in a vendor stall in Mexico. Marinated, grilled, and chopped finely to perfection with all the classic accompaniments. Fresh quartered lime, chopped white onion, cilantro, pickled jalapenos, radishes, pico de gallo, and fresh crumbling cheese.
The Donovan’s Ginger-Pineapple IPA works wonders as a marinade here. The natural sugars help create a nice char while the beer helps tenderize and keep it nice and juicy. Just make sure you have plenty of ice cold Cerveza Tecate on hand.
From my house to yours,
IPA Carne Asada Tacos
1 Jar Donovan’s Ginger-Pineapple IPA BBQ Sauce
2 ½ Lbs. Skirt or Flank Steak
1 Large White Onion, diced
1 Bunch Radish, thinly sliced
1 Bunch Cilantro, chopped
4 Limes, quartered
1 Package Corn Tortillas
1 Jar Pickled Jalapenos (see recipe below)
7 oz. Fresh Crumbling Cheese
3 Tablespoons Olive Oil
Combine 1 jar of DC IPA BBQ sauce and steak in large ziploc bag. Marinate 4 to 6 hours in refrigerator.
Preheat grill (or pan indoors) on high. Grill meat until browned, slightly charred, about 5 minutes per side.
Remove meat to cutting board, let it rest for 5 minutes, then slice across the grain. Rough chop the slices into small cubes.
Serve immediately on corn tortillas and top with your favorite accompaniments.
Toast the chef, enjoy!
Pickled Jalapeno Peppers
1 Tablespoon Extra-Virgin Olive oil
1 Cup White Wine Vinegar
6 Jalapenos, cut in half lengthwise
2 Carrots, peeled, sliced
2 Garlic Cloves, pressed
1 White Onion, sliced thin
1 Teaspoon Mexican Oregano, rubbed to powder
1 Teaspoon Kosher Salt
Over medium heat, cook chiis, onion, carrot and garlic for 5 minutes, stir occasionally.
Add remaining ingredients, bring to boil, simmer for 10 minutes, allow to cool. Transfer to mason jar, seal and refrigerate. Use within 1 week.