Carne Asada Tacos With Adobo & Salsa Verde Recipe

Name: Carne Asada Tacos With Adobo & Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: tacos with adobo marinade; 2 pieces skirt steak; 6 corn tortillas; 1 bunch cilantro, chopped; 1/2 white onion, chopped; 1 lime, cut into wedges; 2 pieces large, fresh red hot peppers (such as paprika, aleppo, or guajillo); 2 garlic cloves; 2 teaspoons apple cider vinegar; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon ground clove; 1 pinch salt; olive oil; black pepper; salsa verde; 2 pieces tomatillos (or 2 green tomatoes + 1 tablespoon lime juice); 2 tablespoons hot green pepper, such as jalapeno, sonora chili or italian long hots; 2-3 garlic cloves; 1/4 cup cilantro; 1/2 teaspoon ground cumin; 1 tablespoon olive oil

Servings: persons

tacos with adobo marinade
2 pieces skirt steak
6 corn tortillas
1 bunch cilantro, chopped
1/2 white onion, chopped
1 lime, cut into wedges
2 pieces large, fresh red hot peppers (such as paprika, aleppo, or guajillo)
2 garlic cloves
2 teaspoons apple cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground clove
1 pinch salt
olive oil
black pepper
salsa verde
2 pieces tomatillos (or 2 green tomatoes + 1 tablespoon lime juice)
2 tablespoons hot green pepper, such as jalapeno, sonora chili or italian long hots
2-3 garlic cloves
1/4 cup cilantro
1/2 teaspoon ground cumin
1 tablespoon olive oil

1
Open the peppers up and place skin side down in a hot, dry skillet. Press down with a spatula, you will hear a loud cracking and popping sound from the peppers skin. Once done popping, turn and repeat on the other side. This side will not make a sound. Cook until thoroughly blistered and toasted, about one minute or two.
2
Then add the peppers along with all adobo ingredients into a food processor and blend well. Add salt and olive oil as needed.
3
Slice the skirt steak against the grain into thin pieces. Toss well in the adobo marinade and allow to sit for 30 minutes. Do not refrigerate, as it is better to cook a steak at room temperature.
4
Blister the skins of the tomatillos or green tomatoes in the same way that you did the peppers. Once blistered and hot, add to the blender and blend all salsa verde ingredients together. Since there are so many fresh ingredients, a lot of variation can occur. Season with salt, olive oil and / or lime until there is a bold yet balanced flavor.
5
On high heat in either a skillet or on a griddle / plancha, cook the steak pieces over a teaspoon of olive oil. You want to char in a few places on the meat without totally overcooking it, so high heat is better.
6
Heat the tortillas, and add the steak, chopped white onion and fresh cilantro into each taco. Serve with the salsa verde and lime wedges on the side.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: tacos with adobo marinade, 2 pieces skirt steak, 6 corn tortillas, 1 bunch cilantro, chopped, and more.

Yes, Carne Asada Tacos With Adobo & Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Carne Asada Tacos With Adobo & Salsa Verde

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