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Kobe Beef Carne Asada Tacos on Homemade Tortillas

post #1 of 11
Thread Starter 

OK, this is not really Kobe beef, but with all of the rich marbling it had, it sure looked the part! So for the record, this is actually USDA Choice Skirt Steak I cherry picked from Costco.



Here's a close up:



Time to prepare the marinade. I assembled orange juice, sliced onions, cilantro:



Here is the meat, seasoned on both sides ready to go into the marinade:



Your eyes do not deceive you - that IS a bottle of Lawry's and McCormack BBQ seasoning behind the meat. Besides the other marinade ingredients, this is my secret. I lightly season each side of meat with the Lawry's and then a liberal coating of the BBQ seasoning before I throw it in with the other marinade ingredients. If you're wondering if this is authentic or not, it most certainly is, and is very similar to what many Mexican carnicerias use on their carne asada.

So once I put the meat in with the other ingredients in a ziploc bag, I put it in the fridge to marinate overnight.

The following evening, I set up my Kingsford oval for a reverse sear with a few chunks of oak, and set the meat on the indirect side to cook slowly and take a nice smoke bath:



After about 20 mins, I moved the meat to the hot side for the final sear:



After I pulled the meat, I let it rest for about 20 mins. meanwhile, the missus got her tortilla press out and cranked out a bunch of homemade tortillas.

As I cut into the meat, it was perfectly medium rare and plenty juicy.

Here's two tacos plated, topped with homemade pico de gallo and extra hot salsa roja:



I can honestly say these were the best tacos I have ever eaten, due largely to the fresh tortillas and the amazingly richly marbled meat I lucked out on scoring!

post #2 of 11

Nice score!

 

I got hooked on carne asada when I lived in L.A. -- I'm surprised you didn't add any lime, but I guess you had slices on the side.

 

I'll have to give that marinade a try -- It's much simpler than the one that I've used.  I can't wait to get a tortilla press, too, MMMMMMMM!!!!

post #3 of 11
Thread Starter 

The homemade tortillas make a huge difference...make sure you get WHITE corn flour as opposed to yellow. The ones in the pic were with yellow, but the last batch we used white masa flour, and they were much better suited to tacos.
 

Quote:
Originally Posted by mythmaster View Post

Nice score!

 

I got hooked on carne asada when I lived in L.A. -- I'm surprised you didn't add any lime, but I guess you had slices on the side.

 

I'll have to give that marinade a try -- It's much simpler than the one that I've used.  I can't wait to get a tortilla press, too, MMMMMMMM!!!!

post #4 of 11

Man you had me going with the Kobe beef thing, I couldn't wait to click on the post. But you are right that skirt steak is very nicely marbled. Nice score for sure. Your carne asada tacos look fantastic and the homemade tortillas takes it over the top. Awesome job Moose!

post #5 of 11

Were you able to get some smoke flavor with the short exposure time?

post #6 of 11

YUMMONow that looks like some awesome taco's there. I have been loving the REAL mexican foods for years. Rick Bayless is one of my hero's too.

post #7 of 11
Thread Starter 

Absolutely! I think the meat got about 20 mins of smoke time, which is a lot for a thin cut.
 

Quote:
Originally Posted by alelover View Post

Were you able to get some smoke flavor with the short exposure time?

post #8 of 11

Those look awesome, where's the hot, hot, hot sauce That's just me, I'm a chile head.

post #9 of 11

I should have read the post fully, I didn't see a bottle. My bad.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by meateater View Post

Those look awesome, where's the hot, hot, hot sauce That's just me, I'm a chile head.

I should have stated I used homemade salsa roja. Here's the recipe:

 

Salsa roja para tacos

 

4 roma tomatoes
2 Tb oil, separated
2 generous handfuls of Chile de Arbol, the majority of seeds and stems removed
3 garlic cloves
4 Guajillo chiles – as is, don’t remove seeds or veins
4-6 tomatillos
½ tsp chicken bouillon powder
¼ tsp ground cumin
¼ tsp oregano (Mexican is preferable)

¼ tsp ground cloves
Salt to taste

 

Place tomatoes in a small saucepan, cover with water and bring to a boil.  Meanwhile, place 1 Tb oil in a medium –sized skillet on medium heat, and fry de arbol chiles for 1-2 minutes.  Stir constantly so that chiles are fried well and change colors, and also to keep burnt chiles to a minimum.  Lower the heat if necessary.  Once done, remove chiles and place on paper towel to drain.  Next, add remaining Tb oil and place guajillo chiles and garlic in skillet and fry for 3-5 minutes, again stirring constantly. When done, garlic should be slightly browned.  Remove chiles and garlic to paper towel to drain.  Place tomatillos in same skillet and allow to roast/fry until skin is blistered and tomatillos are cooked through.  When done, they will change to a more yellow color and a softer texture.

Remove cooked tomatoes to a plate or bowl and allow to cool to room temperature, reserve cooking liquid.  When done, remove tomatillos to a plate or bowl and allow to cool to room temperature. 

 

Once all ingredients have reached room temperature, place all (including herbs, spices, and seasonings) in the blender jar with 2-3 cups of cooled cooking liquid and blend well.  Salsa should be smooth with specks of dried chile.  Additional cooking liquid may be added to taste.  Check for salt – this is important. Chiles are extremely absorbant, so keep adding salt and tasting, until the salsa reaches a “bloom” where you can taste all the ingredients. Serve with tacos of your choice.

 

 
post #11 of 11

I am a Taco man and that looks to be the best ones ever. Wish I could have enjoyed one with you with a cold one....Great job!!!!!!!!!!!

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