“Chihuahua Style” Grilled Carne Asada Tacos

Ingredients

For the Asada Marinade

• 1/2 cup Extra Virgin Olive Oil
• 1 Orange
• 2 Limes
• 1 tablespoon Worcestershire
• 1/2 cup Soy Sauce
• 1/2 cup Red Wine Vinegar
• 6 cloves Melissa’s Peeled Garlic
• 1 Serrano Pepper – halved lengthwise
• 1 tablespoon Brown Sugar
• 2 teaspoons Ground Cumin
• 1 teaspoon Chile Powder
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 1 bunch Fresh Cilantro – rough chopped

• 1 1/2 pounds Flank Steak or Flap Meat
• 10 Corn Tortillas – fried into taco shells

Toppings

• Minced Melissa’s Perfect Sweet Onion
• Chopped Fresh Cilantro
• Melissa’s Key Lime Wedges (juice)
• Small Diced Tomato

Directions

• Whisk together the marinade ingredients, then pour into a bowl or zipper bag. Add the beef and seal it closed. Place it in the refrigerator and let it marinate for at least 1 hour or more, agitating it every so often.
• Prepare a hot grill. Cook the meat until you get great grill marks on both sides and the beef is medium rare, about 10 minutes.
• Remove it from the grill and let it rest, lightly covered with foil, for 10 minutes.
• Slice the beef, against the grain, and build your tacos.
• Place some of the beef into a fried taco shell. Add the toppings and repeat for the remaining taco shells. Makes 10 tacos.

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