- Prep time 20 minutes
- Total time 4 hours
- Portion size 4 servings
Ingredients
Carne Asada:
Assembly:
Method
Carne Asada
In bowl, combine lime juice, oil, garlic, jalapeño, cumin, chili powder, paprika and cilantro; season with salt and pepper. Transfer to large resealable plastic bag. Add steak and seal bag; knead with your hands to coat steak. Refrigerate for at least 4 hours (or overnight).
Remove steak from marinade. In ridged cast-iron skillet over high heat, sear steak, turning halfway through cooking time, until it reaches desired doneness, 6 to 10 minutes. Transfer to plate and tent loosely with foil. Let rest for 10 minutes. Slice meat against the grain into bite-size strips.
Avocado Cilantro Crema
In food processor or mini blender, combine 1/2 cup sour cream, 2 cloves garlic, roughly chopped, 1 ripe avocado, chopped, 1/3 cup packed fresh cilantro leaves and the juice of 1/2 lime. Season with salt and pepper and pulse until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.
Assembly
Spread Avocado Cilantro Crema on tortillas. Place a few strips of Carne Asada over top. Sprinkle with finely chopped white onion and fresh cilantro leaves. Serve with lime wedges.
Nutritional facts Per serving: about
- Calories 675
- Total fat 35
- Saturated fat 11
- Cholesterol 85
- Sodium 473
- Total carbohydrate 53
- Fibre 7
- Sugars 2
- Protein 37
- Iron 8.1
