Make these grilled beef tacos for Cinco De Mayo. The "borracho-style"
comes from the the beer that's included in the marinade. Top tacos with
roasted tomato pineapple salsa and fresh avocado. Easy and delicious!
Recipe by Kendra Bailey Morris, author of The Southern Slow Cooker, Big-Flavor, Low-Fuss Recipes for Comfort Food Classics.
Carne Asada Borracho-Style with Roasted Tomato Pineapple Salsa
Serves 4-6
1½ pounds flank steak, trimmed of any excess fat
¼ cup vegetable oil
6 ounces Mexican beer (about half a bottle)
1 clove garlic, minced
1 teaspoon mild chili powder
1 teaspoon cumin
1 small lime, juiced
2 tablespoons brown sugar
1 teaspoon cider vinegar
2 tablespoons cilantro, chopped
Salt and pepper
Corn or flour tortillas, for serving
Minced onions, for serving
Minced fresh cilantro, for serving
Roasted Tomato and Pineapple Salsa (See recipe)
In a large shallow dish such as a casserole dish, mix vegetable oil, beer, garlic, chili powder, cumin, lime juice, brown sugar, cider vinegar and cilantro. Add the steak. Cover and marinate in the refrigerator for an hour. Avoid marinating the steak any longer, since the lime juice can “cook” the meat.
Remove the steak from the marinade, and season it with salt and pepper (or steak seasoning). Let the steak rest at room temperature for 30 minutes. Preheat a grill. Grill the steak on medium-high until charred on the outside but pink on the inside (about 5 minutes per side, depending on the thickness of your meat).
Let the steak rest for about 10 minutes before slicing it on the bias, and serve with steamed corn or flour tortillas, minced onions, fresh cilantro and salsa.
Roasted Tomato and Pineapple Salsa
1 pound Roma tomatoes, sliced in half lengthwise
2 fresh whole Serrano chiles or jalapenos
1 small sweet onion (such as Vidalia), chopped
1¼ cups fresh pineapple, chopped
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
Salt and pepper, to taste
Salsa Directions
Preheat the oven to 400°. Line a roasting pan with aluminum foil, and spray it with cooking spray. Place the tomatoes cut-side-up in the roasting pan, and scatter the whole chiles. Roast the tomatoes and chiles on the center rack in the oven 30-45 minutes or until the chiles are charred and softened.
Place the chiles in a small bowl, and cover them tightly with plastic wrap. Meanwhile, let the tomatoes cool, and then remove the skins. Dice the tomatoes, and place them in a medium bowl. Add the onion, pineapple, lime juice and cilantro. Peel and mince the chiles, and then add them to the mixture. Season to taste with salt and pepper. Mix well, cover and refrigerate until ready to serve.
©2014 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.
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Corn or flour tortillas, for serving
Minced onions, for serving
Minced fresh cilantro, for serving
Roasted Tomato and Pineapple Salsa (See recipe)
In a large shallow dish such as a casserole dish, mix vegetable oil, beer, garlic, chili powder, cumin, lime juice, brown sugar, cider vinegar and cilantro. Add the steak. Cover and marinate in the refrigerator for an hour. Avoid marinating the steak any longer, since the lime juice can “cook” the meat.
Remove the steak from the marinade, and season it with salt and pepper (or steak seasoning). Let the steak rest at room temperature for 30 minutes. Preheat a grill. Grill the steak on medium-high until charred on the outside but pink on the inside (about 5 minutes per side, depending on the thickness of your meat).
Let the steak rest for about 10 minutes before slicing it on the bias, and serve with steamed corn or flour tortillas, minced onions, fresh cilantro and salsa.
Roasted Tomato and Pineapple Salsa
1 pound Roma tomatoes, sliced in half lengthwise
2 fresh whole Serrano chiles or jalapenos
1 small sweet onion (such as Vidalia), chopped
1¼ cups fresh pineapple, chopped
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
Salt and pepper, to taste
Salsa Directions
Preheat the oven to 400°. Line a roasting pan with aluminum foil, and spray it with cooking spray. Place the tomatoes cut-side-up in the roasting pan, and scatter the whole chiles. Roast the tomatoes and chiles on the center rack in the oven 30-45 minutes or until the chiles are charred and softened.
Place the chiles in a small bowl, and cover them tightly with plastic wrap. Meanwhile, let the tomatoes cool, and then remove the skins. Dice the tomatoes, and place them in a medium bowl. Add the onion, pineapple, lime juice and cilantro. Peel and mince the chiles, and then add them to the mixture. Season to taste with salt and pepper. Mix well, cover and refrigerate until ready to serve.
©2014 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.
