Carne asada
Salsa fresca
Guacamole
For the meat, combine olive oil, garlic, brown sugar, lime juice, soy sauce, salt and pepper. Add steak and marinate in refrigerator for approximately 4 hours. Remove from marinade and grill over high heat until medium rare. Remove from heat and place on a cutting board. Cover and let stand 5 to 10 minutes. Finely chop. (Meat also can be seared in hot skillet with 1 tablespoon olive oil.)
For salsa, combine onion, cilantro, tomatoes, Jalapeno, garlic and olive oil in a bowl. Taste and season with salt. Chill until ready to serve.
For guacamole, cut avocados in half and remove pit. With a spoon, scoop green flesh out of skin. Place in a bowl and mash. Mix in tomatoes, red onion, cumin, garlic, fresh cilantro, olive oil and lime juice. Season with salt to taste.
To assemble, spread a small amount of guacamole on each tortilla. Top with chopped carne asada. Garnish with salsa fresca.
Servings » 4 (2 tacos each)
Source: Ralph Rubio, owner of Rubio's Fresh Mexican Grill
1 pound flap or skirt steak, as thin as possible
1 tablespoon olive oil
1 teaspoon garlic
1 teaspoon brown sugar
2 tablespoons fresh lime juice
1/4 cup soy sauce
1 teaspoon salt
1/2 teaspoon pepper
8 (6-inch) corn tortillas, warmed
1 onion, chopped
1/4 cup chopped fresh cilantro
6 ripe red tomatoes, diced
1 teaspoon chopped Jalapeno pepper
1 teaspoon chopped garlic
1 tablespoon olive oil
3 avocados
2 tomatoes finely chopped
1/2 cup red onion, peeled and finely chopped
1 teaspoon chopped garlic
1/2 teaspoon cumin
2 to four tablespoons chopped fresh cilantro
2 to three tablespoons olive oil
Juice from 1/2 lime
Salt to taste
