The cover of the Food & Wine section March 6 will feature saucy take on meatloaf. Inside you’ll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
Grilled Carne Asada Tacos
Makes 12 Tacos
Carne Asada is an intensely flavored meat that is very popular in Mexico. It is quick to marinate and easy to grill. There are several different cuts of meat you can use for this recipe. Skirt steak or minute steak are best due to the thin cut and quick cooking time.
Never miss a local story.
Juice of 3 lemons
3 cloves garlic, minced
1/2 cup drained sliced pickled jalapeños
1/2 cup teriyaki sauce
1 tbsp minced red bell pepper
1 tbsp granulated sugar
2 tsp kosher salt
1 1/2 lbs beef skirt or minute steak
12 6-8-inch (15 to 20 cm) flour or corn tortillas
Pico de Gallo
2 limes, each cut into 6 wedges
Marinade: In a medium bowl, combine lemon juice, garlic, jalapeños, bell pepper, teriyaki sauce, sugar and salt until sugar and salt have dissolved.
In a large resealable plastic bad, add marinade and meat and seal. Work marinade through meat with your fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.
Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. When meat is just barely pink inside, remove from grill. Let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-sized pieces.
To build tacos, skillet warm tortillas. Divide meat equally among tortillas and top with Pico de Gallo. Fold tortillas in half. Serve with a sliced lime.
From: The Associated Press