Carne Asada Tacos
Tasty and Easy Beef Tacos
3 - 4
These tacos feature a zingy blend of punchy spices - add your favourite fillings to flesh out the flavours!
Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas.
Recipe from The Feed, by Vicki Ravlich-Horan.
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side. The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.) Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
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500g beef flank steaks
2 Tbsp cumin seeds
2 Tbsp coriander seeds
1-2 Tbsp ancho chilli powder
1 tsp brown sugar
1 Tbsp dried oregano
(Mexican if you can get it)
1 Tbsp garlic powder
1 tsp cracked pepper
1 Tbsp oil
2 tsp sea salt
For Tacos Prep
Place the cumin and coriander seeds in a dry pan and heat for 2‒3 minutes releasing their flavour.
Transfer to a mortar and pestle and grind along with the remaining ingredients except the oil and salt.
Add the oil to the spice mix and rub all over the steak. Allow to marinade for a few hours or overnight.
Season with the salt just before cooking.
Nutrition Information per Serving (235g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
2352 kJ (562 kcal)
* Percentage of recommended daily intake (Aust/NZ)