Cooking Time

10 minutes

Prep Time

25 minutes

Serving Size

6 Servings

Let’s taco-bout our Carne Asada Tacos made with Pure Wesson Oil. Flank steak is tenderized in a flavorful garlic, lime juice and cilantro marinade before it’s grilled to perfection, and served on warm house-made corn tortillas. Top them off with tangy curdito and a drizzle of our nutty salsa macha for a true crowd-pleasing taco.

CONTAINS:

Soy Sauce

Peanuts

Sesame

Ingredients

Carne Asada

Garlic, minced 5 cloves.

Limes, zest and juice 4 each.

Wesson Corn Oil 1/2 cup.

Soy sauce 1/2 cup.

Cilantro, chopped 3 tbsp.

Ground cumin 1 tbsp.

Dried oregano 1 tbsp.

Chili powder 1 tsp.

Paprika 1 tsp.

Ground black pepper 1/2 tsp.

Flank steak 3 lbs.

Curdito

Radishes, julienned 6 each.

Carrot, julienned 1 each.

Red cabbage, shredded 1/2 small head.

Onion, julienned 1/2 each.

Cilantro, chopped 3 tbsp.

White vinegar 1/2 cup.

Granulated sugar 1 tbsp.

Sea salt 1 tsp.

Salsa Macha

Raw blanched peanuts 1/4 cup.

Sesame seeds 2 tbsp.

Wesson Corn Oil 1/2 cup.

Garlic, minced 1 clove.

Crushed red pepper flakes 1/4 cup.

Apple cider vinegar 1 tbsp.

Sea Salt 1 tsp.

Corn Tortillas

Corn flour (Masa Harina) 2 cups.

Sea salt 1 tsp.

Hot water 1 1/2 cups (extra may be needed).

Method

Carne Asada

In a large zip-closed bag, combine garlic, lime juice and zest, oil, soy sauce, cilantro, cumin, oregano, chili powder, paprika and black pepper; mix well. Add steak and close, removing air from the bag. Massage the marinade into the meat; refrigerate for 4 hours or overnight.

Pre-heat oiled grill on high heat. Remove steak from marinade and discard marinade. Grill steak covered for 4 minutes, flip and grill for an additional 4 minutes or until internal temperature reads 130°F to 135°F or until desired doneness. Remove steak from grill, tent with foil and rest for 10 minutes. Slice thinly against the grain to complete the carne asada.

Curdito

In a large bowl, combine radishes, carrot, cabbage, onion and cilantro.

In a small bowl whisk together vinegar, sugar and salt. Toss with vegetables and set aside.

Salsa Macha

Pre-heat oven to 400°F. Roast peanuts and sesame seeds on a baking pan for 5 minutes or until sesame seeds are golden brown.

In a small saucepan, combine roasted nuts and seeds, oil and garlic; cook over low heat until garlic is golden brown about 5 to 10 minutes. Remove from heat. Stir in red pepper flakes, vinegar and salt. Once cooled, transfer mixture to a food processor and pulse until mixture is grainy in texture.

Corn Tortillas

In a large bowl, whisk together corn flour and salt. Gradually add hot water mixing with a wooden spoon until dough starts to form. Using your hands, knead the dough in the bowl until it becomes smooth and forms a ball. If dough mixture is too crumbly add hot water a few tablespoons at a time, if dough is too wet, add a little corn flour until proper consistency is achieved. Cover bowl with damp tea towel, rest for 10 minutes.

Divide dough into 15 equal portions and roll into balls. Using a tortilla press or two pieces of parchment paper, press each ball into a 4 or 5-inch tortilla.

Heat a large cast iron skillet over high heat, cook tortillas for about 1 minutes per side or until brown speckles appear. Repeat with remaining tortillas. Keep tortillas warm by wrapping in a clean tea towel.

Assembly Method

Place 2 to 3 slices of carne asada on each tortilla, top with curdito as desired and drizzle with salsa macha. Serve and enjoy your very own Carne Asada tacos!

Note: Looking for more taco inspo? Try our Steak Tacos with Lime Cilantro Slaw and Grilled Pineapple.