Carne Asada Tacos with Chipotle Mayo
With Anthony Hoy Fong | Chef | Twitter: @AnthonyHoyFong
Serves: 4 (8 tacos total)
Time: 45 minutes (plus marinating time)
Difficulty Level: Easy-Medium
Steak and Mojo Marinade:
1kg flank or skirt steak, trimmed of excess fat
2 limes, juiced
1 orange, juiced
1 jalapeno, sliced
1 tablespoon ground cumin
3 cloves garlic, peeled
1 bunch coriander
¼ cup extra-virgin olive oil
Salt and fresh ground black pepper, as required
3/4 cup mayo
1 cup low-fat sour cream
1 tablespoon chipotles in adobo sauce, finely minced
1 teaspoon honey
1 teaspoon lime juice
1 pinch salt
16 medium-sized soft corn tortillas
1 cup finely sliced green cabbage
½ cup crumbled queso fresco (Mexican hard cheese, you could also use feta as a substitute)
1 handful fresh cilantro leaves
2 radishes, finely sliced
1 lime, cut into wedges
Pico De Gallo:
1 cup diced tomato
1 tablespoons finely diced onion
1 teaspoon seeded and finely diced jalapeno
2 tablespoons chopped coriander
1 clove garlic, minced
1 lime, juiced
Salt and Pepper
Begin by making the mojo marinade. In a blender, combine: lime juice, orange juice, jalapeno, cumin, garlic, coriander, and extra-virgin olive oil together in a blender. Process until smooth then season with salt and pepper and pour over steak in a rimmed dish. Cover and refrigerate for 30-40 minutes.
Prepare chipotle mayo by combing mayonnaise, sour cream, honey, chipotles lime juice and salt together in a mixing bowl. Set aside and refrigerate.
Prepare pico de gallo by combining diced tomato, onion, jalapeno, coriander, garlic, lime juice salt and pepper. Set aside.
Remove steak from marinade and wipe off excess so the steak is dry. Set a large pan over high heat. Add a drizzle of olive oil. Season steak with salt and pepper (this will help it form a crust). Sear steak and cook 6-7 minutes on the first side, then turn and cook for a further 4-5 minutes on the second side for a nice medium-rare. Remove from pan and set aside to rest 5 mins before slicing into strips. Always remember to cut across the grain so the steak is tender.
Warm tortillas in a dry pan – about 30-40 seconds per side over high heat then double them up to assemble tacos. Place a little cabbage on the bottom of each taco. Top with 3-4 slices of steak, top with a spoonful of pico de gallo and sprinkle with crumbled queso fresco. Garnish with cilantro, shaved radish and lime.
Recipes courtesy Anthony Hoy Fong