Carne Asada Tacos with Salsa Borracha (Drunken Salsa)

Carne Asada Tacos with Salsa Borracha

I found this recipe many years ago and have adapted it a few times until it worked for our family. What is wonderful about these tacos is that the salsa is completely unlike any traditional salsa. It is smoky and complex but not spicy. When you mix it with Mexican Crema it takes on a whole new flavor that just can’t be beat. It is a nice change from any traditional taco and will wow your family.

Servings: 6-10

Prep Time: 15 minutes

Cook Time: 15 minutes

INGREDIENTS

for the carne asada

  • 1 1⁄2 Skirt Steak or Flap Steak
  • 1 1⁄2 tablespoons Ancho chili powder
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1⁄4 teaspoon Ground Black Pepper
  • 1⁄2 tablespoon Kosher Salt
  • ¼ cup vegetable oil

for the Salsa Borracha

  • 1 3⁄4 bags Dried Ancho Chilies, seeded and de-stemmed
  • 1 cup orange juice
  • 1⁄2 cup tequila
  • 1⁄4 cup vegetable oil
  • 1 garlic clove
  • 1⁄4 teaspoon Ground Black Pepper
  • 1⁄2 tablespoon Kosher Salt

extras

  • Cotija Cheese
  • Lime, sliced
  • Mexican Crema
  • guacamole
  • cilantro
  • Corn Tortillas, warmed

DIRECTIONS

  1. Preheat your grill to medium-high heat.
  2. Massage the chili powder, garlic powder, onion powder, salt, ground pepper, and vegetable oil into the meat and place into a bag. Let it sit until your grill is hot.
  3. Using a blender puree the ancho chilies, orange juice, tequila, garlic, vegetable oil, salt and pepper. Pour the puree to the sauté pan heated over medium heat. Bring to a low simmer and reduce the sauce until it is thickened and the alcohol has burned off, about 5 minutes.
  4. Place the steaks on the grill and cook quickly on each side until medium rare. About 2-5 minutes a side (depending on the thickness). Remove from grill and let stand for 5-10 minutes to redistribute the juices in the meat. Then, chop the meat into small cubes.
  5. Plate tacos by layering the tortilla, meat, cheese, crema, guacamole and a sprig of cilantro. Squeeze a little lime juice over top. Serve immediately.

 

© 2013, Nicole. All rights reserved.

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