It’s Taco Tuesday, so what would be more fitting than a Taco Tuesday recipe, right?!
I think so.
So, without being too long winded, let me give you a little background how this specific AMAZING recipe came to be a very regular staple in our house. Both my husband and I are from Arizona. If you have ever spent any time in Southern Arizona, you know that very authentic, very amazing Mexican Food is not hard to come by.
When we moved across the country to North Carolina, this is a thing we have missed terribly. We have found a few places around here that are CLOSE, but nothing quite fits the bill. This is the same way my awesome salsa recipe came to be. That blog is coming soon, I promise!
We have tried SO many carne asada recipes. They have been good. But, carne asada that is delicious enough to stand on its own, without a tortilla, not so much. One day I was grocery shopping and a package of very thin sliced rib-eye caught my eye. I thought, “hey, maybe that will make some decent carne asada”. Well… that little thought? Life changing. Haha!
What You Need
1-2 packages of thin sliced ribeye (not shaved) – We buy ours at Walmart and we buy 2 packages )1.5lbs total
Fresh Cilantro, chopped
(You can add shredded cheese if you really want, but you do not need it! We have it out because our kids like it!)
What to Do
1. Prep your cilantro (chop it) and onion (diced), set aside
2. Preheat a pan. We use this cast iron pan and it is the best! I highly recommend it.
3. Place the steak in a bowl and pour a splash or lime juice in and mix it well.
4. Fry the steak, on high, in the pan a couple slices at a time.
6. Season the steak with a little bit of Tajin, then pour all of it into the pan. Fry for a few minutes until the edges start to crisp slightly, toss, and repeat until it all has a little bit of a crisp edge.
7. Serve in a bowl with a little bit of diced onion, cilantro and salsa.
Macros (per serving with 8oz of steak)