Festival Classic Lunch: Baja-Style Carne Asada Tacos with Chipotle Crema

Allergens

Dairy (Chipotle Crema), Gluten (Corn Tortillas)

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/2 cup fresh lime juice
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup crumbled queso fresco
• 1 cup chopped cilantro
• 1 jalapeño, thinly sliced (optional) Chipotle Crema:
• 1/2 cup sour cream
• 1 tablespoon chipotle in adobo sauce
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt

Instructions

1. In a large resealable plastic bag, combine lime juice, vegetable oil, garlic, cumin, salt, and pepper. Add the sliced flank steak and marinate for at least 30 minutes or up to overnight.
2. Preheat an outdoor grill or grill pan to medium high heat. Grill the marinated steak until desired doneness is reached, about 3 4 minutes per side for medium rare. Let it rest for a few minutes, then thinly slice against the grain.
3. In a small bowl, combine sour cream, chipotle in adobo sauce, lime juice, and salt to make the Chipotle Crema. Set aside.
4. Warm the corn tortillas on the grill or in a dry pan for 10 20 seconds per side until slightly charred and pliable. Assemble tacos by layering sliced steak, avocado, queso fresco, cilantro, and chipotle crema. If desired, add jalapeño slices for extra heat.
5. Serve immediately with a side of lime wedges and enjoy the lively festival atmosphere at home!

Chef’s Insight

The secret to tender carne asada is thinly slicing the steak against the grain and marinating it before grilling.

Notes

Serve with a side of freshly made guacamole and refried beans for a complete meal.