Carne Asada Street Tacos with Chipotle Crema

Allergens

Soy, Dairy

Ingredients

• 2 lbs flank steak
• 1/2 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 12 small corn tortillas
• 1 cup crumbled cotija cheese
• 1/2 cup finely chopped white onion
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a large resealable plastic bag or shallow dish, combine the orange juice, lime juice, vegetable oil, soy sauce, garlic, cumin, oregano, salt, and pepper. Add the flank steak and massage the marinade into the meat. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to overnight.
2. Preheat an outdoor grill or a grill pan on high heat. Remove the steak from the marinade, letting any excess liquid drip off. Grill the steak for 4 6 minutes per side or until it reaches your desired level of doneness. Allow the steak to rest for 5 minutes before thinly slicing against the grain.
3. To make the Chipotle Crema, combine sour cream, chopped chipotle peppers in adobo sauce, lime juice, and salt in a blender or food processor. Blend until smooth. Set aside.
4. Warm the corn tortillas on the grill for 10 20 seconds per side or in a dry skillet over medium heat until they are slightly pliable but not crispy.
5. Assemble the tacos by layering sliced carne asada, crumbled cotija cheese, chopped onion, and fresh cilantro onto each tortilla. Drizzle with Chipotle Crema and top with avocado slices. Serve immediately with lime wedges on the side.

Chef’s Insight

To enhance the carne asada flavor, marinate the steak for at least 2 hours or overnight.

Notes

This recipe is perfect for a casual get-together or a weeknight dinner.