TACOS DE CARNE ASADA ESTILO TIJUANA

Experience the vibrant flavors of Tijuana with these authentic Tacos de Carne Asada. This recipe features thinly sliced and expertly grilled beef, nestled in homemade corn tortillas, and adorned with fresh toppings and a rustic salsa. It's a taste of Mexico that's perfect for a main course or a hearty snack.

Ingredients

🥩 500-700g "Corte Norteño" thin-sliced beef
🌽 Corn masa, Maseca brand
🌶️ 2 large red chiles, Guajillo or California, for salsa
🧄 2 cloves garlic for salsa
🧅 1 whole white onion, halved for topping and salsa
🌿 1 bunch cilantro, chopped finely for topping
🥑 2 small/medium avocados for guacamole
🧂 Salt
🍋 2 whole limes for serving and guacamole
🌶️ 1 bunch radishes, sliced for topping
💧 Water for salsa

Instructions

1- Prepare Tortillas:

• Roll portions of corn masa into balls.
• Place a masa ball between plastic sheets in the tortilla press.
• Press firmly to form a thin tortilla.

2- Cook Tortillas:

• Cook tortillas on a preheated comal until browned and puffed, about 1-2 minutes per side. Set aside.

3- Roast Chiles for Salsa:

• Roast chiles on the comal until skins are charred. Turn occasionally.
• Remove chiles from heat to cool slightly.

4- Prepare Toppings:

• Dice half of the onion finely.
• Chop cilantro finely.
• Slice radishes into rounds.

5- Make Guacamole:

• Halve avocados, remove pits, and scoop flesh into a molcajete.
• Add salt and mash until smooth.
• Add a few drops of lime juice to prevent browning. Set aside.

6- Make Salsa:

• Place garlic cloves and salt in a separate molcajete, grinding to a paste.
• Peel skin from roasted chiles and trim stems, then add to garlic paste.
• Grind until the salsa is chunky.
• Add water to adjust thickness if needed.

7- Grill Beef:

• Grill thinly sliced beef on the charcoal grill to desired doneness, flipping once.
• Remove from grill and chop into bite-sized pieces.

8- Assemble Tacos:

• Place chopped beef on a warm tortilla.
• Top with cilantro, onion, guacamole, and salsa.
• Serve with radishes and lime wedges.

Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Total Time: 30-45 minutes
Servings: 8-10 tacos

Equipment:

• Tortilla press
• Comal, Lodge Cast Iron
• Charcoal grill with a grate, Weber
• Molcajete and tepolote
• Chef's knife, Wüsthof Classic
• Wooden cutting board, John Boos
• Metal spoon
• Metal tongs
• Plates/bowls for serving

Cooking Tips

• Using a molcajete enhances the flavor and texture of the salsa and guacamole.
• Roasting the chiles until charred intensifies their flavor.
• Simple guacamole with just avocados and salt is recommended, with optional lime for freshness.

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