Carne Asada Street Tacos: Sous Vide or Grilled

5 Mar
Carne Asada Street Tacos

Carne Asada Street Tacos

I had a gorgeous hunk of flank steak in our freezer from our quarter cow we bought last year, and carne asada street tacos were calling my name! Typically skirt steak is used for these tacos, but I figured the leaner flank steak would work just as well provided it was marinated in a citrusy sauce for a spell.  I decided to cook this via the sous-vide method, but grilling the steak would work just as great.

Total thumbs up all the way around for the tacos! We had plenty of leftovers for another dinner even with my daughter eating three of them in one sitting. I made some fresh pico de gallo to serve these with along with the avocado, but you can use any condiments of choice for these tasty tacos.

Carne Asada Ingredients

Many of the delicious Carne Asada ingredients

Carne Asada Street Tacos: Sous Vide or Grilled
Adapted from Serious Eats

3 whole dried ancho chiles, stems and seeds removed
3 whole dried guajillo chiles, stems and seeds removed
2 teaspoons ground cumin
1 teaspoon ground coriander
2 whole chipotle peppers, canned in adobo sauce
3/4 cup fresh juice from 2 to 3 oranges (I used Cara Cara)
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves garlic, peeled
1 small bunch cilantro, leaves and tender stems only
2 tablespoons dark brown sugar
Sea salt, to taste
1.5 to 2 pounds flank or skirt steak
Warm corn or flour tortillas, lime wedges, diced onion, additional fresh cilantro (or Pico de Gallo), and avocado, for serving

Place dried ancho and guajillo chilies in a glass bowl and cover with boiling water. Let steep for 20 minutes until soft and pliable. Drain water, then transfer chiles to a food processor or blender.

Toasting the Cumin and Coriander

Toasting the Cumin and Coriander

Toast the ground cumin and coriander in a hot dry skillet until fragrant and add to the chiles. (You could toast the seeds and grind yourself, but I’m not that fancy.)

Ready to Process the Marinade

Ready to Process the Marinade

Add the rest of the ingredients except steak and condiments. Blend until a smooth sauce has formed. Transfer half of the sauce to a gallon-sized zip-top bag and refrigerate or freeze the other half in a sealed container for future use.

BONUS! Here’s my quick recipe for homemade Pico de Gallo. Double or triple as needed:

Pico de Gallo

1 Roma tomato, chopped
1/4 cup diced onion
1/2 jalapeño or serrano chile, finely diced
1/4 cup finely chopped fresh cilantro
1 teaspoon lime juice
Salt and pepper, to taste

Mix all the ingredients in a small bowl, and let marinate for an hour or so. That’s it!

For cooking via sous-vide method:

Add steak to the marinade in the bag, squishing around to coat.

Steak in Marinade

Steak in Marinade

Vacuum-seal the bag using the water immersion method. Set temperature on the sous vide to 131 F, then place the bag in the pot and cover with plastic wrap to prevent evaporation. Cook for 24 hours.

After 24 hours, preheat a cast-iron pan on high. Remove the bag from the sous-vide pot, then remove the steak from the marinade and wipe off excess. Discard marinade. Char the steak in the hot pan for a minute or two on each side until well-browned. Transfer to a cutting board and slice thinly against the grain.

Serve immediately with warmed tortillas and garnishes.

Sliced Carne Asada Flank Steak

Sliced Carne Asada Flank Steak

For cooking on a grill:

Add steak to the marinade in the bag, squishing around to coat. Squeeze the air out of the bag, seal, then refrigerate for at least 3 hours or up to overnight.

When ready to cook, preheat your grill on one side to the highest temperature. Clean and oil the grilling grate.

Remove steak from marinade and wipe off excess. Place directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 110°F on an instant-read thermometer, 5 to 10 minutes total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain.

Serve immediately warmed tortillas and garnishes.

 

Download and Print this Recipe

Download and Print this Yummy Recipe!

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68 Responses to “Carne Asada Street Tacos: Sous Vide or Grilled”

  1. Adam J. Holland March 5, 2017 at 7:00 am #

    Love your marinade ingredients! This looks delicious!

    Liked by 1 person

  2. Gerlinde March 5, 2017 at 7:07 am #

    I love street tacos and your sauce looks great with all those added flavors.

    Liked by 1 person

  3. bbqman001 March 5, 2017 at 7:17 am #

    You’re talking my language

    Liked by 1 person

  4. Teagan Geneviene March 5, 2017 at 7:54 am #

    Kathryn, you’ve done it again. What a colorful, beautiful presentation you made. And the carne looks mouthwatering. Mega hugs!

    Liked by 1 person

    • anotherfoodieblogger March 5, 2017 at 8:02 am #

      Gosh, thanks so much Teagan! And I can’t wait until it’s warm enough to grill this. Hugs back! xoxo

      Like

  5. koolaidmoms March 5, 2017 at 8:22 am #

    Looks amazing. I am one of the secret cilantro and avacado non-eaters. Never done sous vide. May have to try it!

    Liked by 1 person

    • anotherfoodieblogger March 5, 2017 at 8:30 am #

      Thanks Marcie! You can always use parsley and ditch the avocado! Sous-vide circulators are very affordable now, and cooks meat to mouth-watering tender without drying it out. Especially chicken, pork, and tough cuts of meat!

      Liked by 1 person

  6. Cheryl "Cheffie Cooks" Wiser March 5, 2017 at 8:26 am #

    Yes, yes, yes I am on board with these babies! Yum-oooooooooooooooooo!!! Happy Sunday. xoxo ccc

    Liked by 1 person

  7. Jodi March 5, 2017 at 9:06 am #

    OMG! These looks soooooooo amazing!

    Liked by 1 person

  8. lulu March 5, 2017 at 10:07 am #

    OK, I’d like to sample, but since that isn’t possible I’m saving the recipe.

    Liked by 1 person

  9. StefanGourmet March 5, 2017 at 11:14 am #

    Love this and will definitely make it.
    It seems like a waste to discard the marinade — I suppose some kind of sauce could be made from it.

    Liked by 1 person

    • anotherfoodieblogger March 5, 2017 at 12:04 pm #

      Thank you Stefan. We tried to use it as a topping for the tacos but it didn’t suit us for that so opted for Pico de Gallo instead. I did save the other half of the sauce for next time I make this as it’s great as a marinade.

      Liked by 1 person

      • StefanGourmet March 5, 2017 at 12:25 pm #

        I think the marinade would need to be reduced or thickened with starch. But I can see why pico de gallo would be nice, too.

        Liked by 1 person

  10. D. Wallace Peach March 5, 2017 at 12:15 pm #

    Oh wow. Kathryn. This makes me think of spring and summer. The ingredients alone are drool-worthy. I love it that you even toast the cumin and coriander! Yum. This recipe is going to take a special shopping trip, but it looks worth it. 😀

    Liked by 1 person

    • anotherfoodieblogger March 5, 2017 at 12:24 pm #

      Thank you Diana, it’s been wishful thinking for grilling weather lately, ha! I can’t wait to actually grill this next time!

      Liked by 1 person

  11. loscuadernosdemarina March 5, 2017 at 12:31 pm #

    Look so tasty!

    Liked by 1 person

  12. Michelle Williams March 5, 2017 at 12:59 pm #

    I’ll have to opt for grilling but these sound delicious. Love left overs for more tex-mex as well. Thanks!

    Liked by 1 person

    • anotherfoodieblogger March 5, 2017 at 2:01 pm #

      Thank you Michelle, I can’t wait to grill them! But it’s still snowy and cold as heck out up here. 🙂

      Like

  13. Tracey O'Brien March 5, 2017 at 1:44 pm #

    That flank steak looks absolutely delicious!

    Liked by 1 person

  14. Thejoyofliving March 5, 2017 at 3:21 pm #

    Ay chihuahua these are right down my alley trying these some time this week ! 💗💗

    Liked by 1 person

  15. nildamacedopaulino March 5, 2017 at 4:35 pm #

    Gorgeous your BLOG !!! I’m following!!! Follow mine too !!!! Kisses !!!

    Liked by 1 person

  16. Sam Fleming March 5, 2017 at 6:00 pm #

    Looks very NUMMY!!

    Liked by 1 person

  17. Sheryl March 5, 2017 at 6:33 pm #

    mmm. . . The tacos look yummy. Your marinade recipe sounds wonderful.

    Liked by 1 person

  18. chef mimi March 6, 2017 at 5:56 am #

    I love EVERYTHING about these tacos!!!

    Liked by 1 person

  19. Debbie Spivey March 6, 2017 at 8:59 am #

    Kathryn, this is everything I love about Mexican food. Yum!

    Liked by 1 person

    • anotherfoodieblogger March 6, 2017 at 4:41 pm #

      Thanks Debbie! I sure love a lot of your recipes. You have quite a few Mexican recipes that are right up my alley too!

      Liked by 1 person

  20. cookingwithauntjuju.com March 6, 2017 at 9:52 am #

    Tacos are a favorite and I usually cook the meat on the grill – no sous vide gadget!

    Liked by 1 person

    • anotherfoodieblogger March 6, 2017 at 4:42 pm #

      Grilling this is just fine, but it’s too darn cold and snowy to do that quite yet! I will definitely grill these when it’s warmer. 🙂

      Like

  21. ChgoJohn March 7, 2017 at 8:34 pm #

    Years ago, Mom marinated flank steak which Dad grilled. The meal was delicious and it was all due to her marinade. I can see that the same holds true here. Your marinade would make these tacos sing. I gotta give it a try, Kathryn. Thanks for sharing.

    Liked by 1 person

  22. fromthefamilytable March 7, 2017 at 9:54 pm #

    So impressed with your sous vide expertise.

    Liked by 1 person

  23. Karina Pinella March 7, 2017 at 11:37 pm #

    Oh me, oh my. This looks like some serious cooking.

    Liked by 1 person

  24. Lynz Real Cooking March 8, 2017 at 5:08 am #

    Wow these sound amazing!

    Liked by 1 person

  25. Elaine @ foodbod March 8, 2017 at 6:44 am #

    So many great flavours!!!

    Liked by 1 person

  26. FrugalHausfrau March 8, 2017 at 8:20 pm #

    Another recipe that’s a must make! I still have to do your Marco Polo tacos and your guisada!! This sounds so absolutely wonderful. Interesting that there’s that little touch of fish sauce in this…

    Liked by 1 person

    • anotherfoodieblogger March 8, 2017 at 8:44 pm #

      Thanks Mollie! From the original recipe, it was for the “umami” that the cook was looking for to help cut the citrus. I decided it couldn’t hurt it was so little. 🙂

      Liked by 1 person

      • FrugalHausfrau March 9, 2017 at 1:21 pm #

        I tried some once in a bolognese from J. Kenji Lopez on Serious Eats but it tasted fishy, lol! I have successfully snuck a little bit of fish sauce in other things, tho. I love how the sous vide cooks the meat through so consistently – it’s a lovely color.

        Liked by 1 person

      • anotherfoodieblogger March 9, 2017 at 1:57 pm #

        Thank you!

        Like

  27. whatdevondiscovered March 9, 2017 at 4:40 am #

    Never heard of tacos made sous vide, but now it seems like the best idea in the world.

    Liked by 1 person

  28. Fourth Generation Farmgirl March 9, 2017 at 9:55 am #

    Wow! Sounds delicious, Kathryn. 🙂

    Liked by 1 person

  29. paintdigi March 11, 2017 at 10:20 am #

    Good posts, beautiful blog.
    Congratulations.
    Welcome to see my creations:
    paintdigi.com

    Liked by 1 person

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