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Carne Asada (steak tacos)

1/2

cup

orange juice , fresh-squeezed

1/2

cup

lime juice, fresh

1/4

cup

vegetable oil

1/8

cup

tequila, (optional)

1/8

cup

ancho chile powder, or good chili powder

1/4

cup

garlic, chopped

1 1/2

tablespoons

salt

1

tablespoon

black pepper , freshly ground

2

teaspoons

dried oregano

5

pounds

beef chuck, boneless sliced about 1/4 -inch thick

1

Put everything but the meat in a blender and pulse it a few times until everythingís chopped but still a bit chunky. Pour it over the sliced chuck, mix well to coat the meat, and refrigerate in a covered container or zip-top bag for 24 to 48 hours.

2

When your grill is ready, shake excess marinade off the meat and cook until itís done like you like it. Let rest five minutes, then chop for tacos or burritos.

3

Serve with warm tortillas, pickled onions, queso or feta and tacqueria salsa.

Servings: 12

Yield:

Nutrition Facts

Serving size: 1/12 of a recipe (7.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

847.02

Calories From Fat (74%)

623

% Daily Value

Total Fat 69.12g

106%

Saturated Fat 27.19g

136%

Cholesterol 194.67mg

65%

Sodium 992.1mg

41%

Potassium 475.74mg

14%

Total Carbohydrates 3.37g

1%

Fiber 0.36g

1%

Sugar 1.08g

 

Protein 48.55g

97%