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Carne Asada Taco

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Carne Asada Taco

Making a Carne Asada Taco is easy enough. If you know your way around a tortilla, you're halfway there. Check out these simple tricks I've learned that has had my family raving about my tacos like we were sitting at a restaurant.

Carne Asada Taco - Soft or Hard

Yep, just like the commercial Taco restaurants, we can put our Carne Asada Taco together either way. Authentic Taco stands typically use a small flour tortilla, served soft and warm, and our more Americanized Taco restaurants gravitate towards the harder shelled corn tortilla.

Carne Asada Taco Soft

skip the microwave please

If you're going to opt for the Soft Taco, warming a small flour tortilla over your grill is the best. Nothing complements your Carne Asada's flavor like a tortilla that has pulled its flavor right off the very surface where the magic happened. A shortcut, when warming up leftovers, is to quickly flip-flop your tortilla over a low lit gas stove burner.

Carne Asada Taco Hard

no "out-of-the-box"

Here's a secret I still find most people don't know. Use a pair of tongs and a cup of your favorite cooking oil in a skillet that is heated between medium and medium-low. Quickly dip a corn tortilla in the oil and pull the tortilla out until only half of it is frying in the oil. After the submerged half hardens (10-20 seconds), swap it with the uncooked half and repeat. Set the finished product on a paper towel to absorb the excess oil. Okay... now I'm hungry.

Carne Asada Taco Complete

Using these taco preparation methods you will assuredly have a more flavorful and authentic Mexican restaurant -style Carne Asada Taco.

HINT: If you're still not feeling "authentic" enough, try sprinkling some shredded cabbage over the taco and squeezing a squirt of fresh key lime over the finished product.

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