Carne Asada Tacos

Carne Asada Tacos with Mexican Rice

Serves 4

For the Rice

1 cup rice

 1 and ½ cups chicken stock

½ cup tomato sauce

½ t ground cumin

2 garlic cloves, minced

3 T olive oil

Salt and pepper to taste

Freshly minced cilantro to taste

Add the oil, rice and cumin to a pot over medium heat and toast the rice and spices for 2-3 minutes. Add the garlic and stir well. Season with salt and pepper and add in the stock and tomato sauce and stir well. Bring to a simmer and cover. Turn heat to low and cook for 20 minutes. Turn off heat and let rice steam and rest for 15-20 minutes more. Remove lid and fluff rice with a fork. Mix in as cilantro as desired.

For the Carne Asada Tacos

1.5 lbs skirt steak*

½ cup chopped cilantro (divided in half)

¼ cup olive oil

¼ cup soy sauce

2 T red wine vinegar

3 cloves garlic, minced or crushed

1 jalapeno, finely minced (optional)

2 t chili powder

1 t ground cumin

1 t chipotle chili powder

¼ t ground oregano

1 T honey

Juice of 1 orange

Juice of 1 lime

Salt and pepper to taste

1 small white onion, finely diced

For serving: soft taco tortillas and lime wedges

Add all ingredients other than the onion, half the cilantro and steak to a large bowl and mix well. Add the steak and thoroughly coat in the marinade. Marinate for a minimum of 30 minutes up to 24 hours. Grill or cook in a skillet over medium high heat for 3-4 minutes a side or until cooked through to your liking. We recommend shooting for a final temp of 135-140 F for medium rare to medium depending on the thickness of the steak.

Rest for 5 minutes. Meanwhile mix the onion and remaining cilantro

Slice against the grain of the meat into bite size pieces for maximum tenderness.

Serve on warm tortillas topped with onion and cilantro mixture and a fresh lime wedge.