CARNE ASADA SOFT TACOS
WITH CITRUS MARINADE
La Banderita Flour Tortillas 7" #27078
- 4 navel oranges, 2 cut into slices and 2 cut in half for juicing)
- 2 pounds flank steak
- 3 tablespoons soy sauce
- 1 cup Mexican beer
- 8 green onion stalks, sliced and chopped
- 20 cilantro stems
- 1 teaspoons garlic powder
- 10 La Banderita flour tortillas
- chiles – red peppers or jalapenos (brushed in a ½ teaspoon vegetable oil) (optional)
On a large plate add orange slices, and then squeeze 1 orange over the slices to make a small pool of orange juice.
Lay flank steak over the orange slices/juice. Squeeze the last orange over the meat. Then drizzle soy sauce over all the meat. Pour beer over meat.
Sprinkle the top with cilantro, green onion, any additional orange slices, and garlic powder.
Pour the entire marinaded meat plate into a bowl or plastic bag and allow to marinade for 40 minutes.
Place marinated carne asada on a grill and cook for 3 to 4 minutes on each side for medium rare, add two minutes for well done.
Add the chiles to the grill and cook on each side until charred.
Remove meat from grill and cut into long strips. Remove chiles from the grill and place to the side.
Heat Tortillas: Place a flour tortilla on grill or open flame. Flipping with tongs once tortilla is slightly charred.
Remove from grill and stuff with strips of meat.
Serve with charred chile and a bowl of guacamole!