Carne Asada Tacos with Pickled Onions

Prep Time: 20 min(s)
Cook Time: 20 min(s)
Serves: 4
Difficulty: Intermediate
Ethnicity: Mexican
Tools:
9 x 13-inch baking pan
cutting board
grill
juicer
large chef's knife
measuring cups
measuring spoons
small mixing bowl
tongs
wire rack with tray (seasoning, cooling, resting)
wooden spoon

Allow time for marinating.
Ingredients:
1 cup(s) onions - peeled and julienned
1/3 cup(s) rice wine vinegar
2 tablespoon(s) sugar
2 garlic cloves - peeled and minced (Learn How)
1 jalapeno pepper - brunoise (Learn How)
1 orange - juiced
1 lime - juiced
1 teaspoon(s) cumin
1 tablespoon(s) ancho chile powder
3 tablespoon(s) olive oil
1 1/2 pound hanger steak - flank or skirt will work also
1 bunch of cilantro leaves - washed and pulled for garnish
1/2 cup(s) queso fresco - (or feta cheese) for a garnish
8 corn tortillas - or flour

Steps:

-Mix the onions with the vinegar and sugar. Let it marinate for at least 30 minutes.

-Heat up the grill.

-Mix the marinade ingredients together, the garlic through the oil, and rub onto the steaks. Marinate for as long as desired.

-Grill the steaks approximately 3-4 minutes on each side to desired temperature. Let the meat rest for at least 5 minutes before slicing.

-While the meat is resting, grill the tortillas until lightly charred. Stack them on a plate and cover with a towel to keep warm.

-Slice the meat , against the grain, into 1/4-inch thick slices.

-Serve the tortillas filled with the meat, pickled onions, cilantro leaves and crumbled queso fresco.

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