Taco Tuesday: Cheesy Taco Sticks


Feliz Cinco de Mayo!

It’s Cinco de Mayo!

Here’s a recipe for Carne Asada Tacos and Salsa de Arbol from Food Network’s Aaron Sanchez.

Carne Asada Tacos

1  12ounce jar sliced pickled jalapenos, drained
1  1 3/4pound flank steak,trimmed
Kosher salt and freshly ground pepper
1/2 cup chopped white onion
1/2 cup fresh cilantro
Lime wedges, for serving
2 to 4 tablespoons Salsa (homemade or store-bought)
Corn tortillas (homemade or store-bought)

Make tortillas, if you’re using Homemade Tortillas.

Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour.

Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice.

Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges.
To make your own salsa, use Aaron’s recipe for Salsa de Arbol (or store-bought salsa).

Salsa de Arbol

4 dried arbol chiles, stemmed
1 pound plum tomatoes, halved
1/2 white onion, chopped
1 clove garlic, minced
1 teaspoon dried oregano (preferably Mexican)
Juice of 1/2 lime
Pinch of sugar
Kosher salt
Fresh cilantro, for garnish

Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes.

Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro.

Recipes from:  http://www.foodnetwork.com/recipes/aaron-sanchez/carne-asada-tacos-recipe4.html