carne asada tacos with habanero salsa and guacamole

⬆️ Watch the video here ⬆️

carne asada:

• 2 lbs beef steak (flank, ribeye, strip, etc.)

• 2 navel oranges

• 1 yellow onion

• 1 dried ancho chile

• 1 dried chipotle chile

• 1 dried guajillo chile

• 4-6 cloves garlic

• 1/2 cup cilantro

• 1 tbsp cumin

• 1 tbsp soy sauce

• 1/2 cup water (reserved from rehydrated chiles)

• salt

• pepper

• olive oil

habanero salsa:

• 14 roma tomatoes

• 2 habaneros

• 4-6 jalapeños

• 1 green bell pepper

• 1 poblano pepper

• 1 red onion

• 4 cloves garlic

• 1 - 1 1/2 cups cilantro

guacamole:

• 4-6 avocado

• 1/2 - 1 cup cilantro

• 1-2 roma tomatoes

• 1 lime

• salt (to taste)

• pepper (to taste)

tortillas:

• 1 cup masa

• 1 scant cup warm water

• dash of salt

garnish:

• yellow onion

• cilantro

• lime

• cotija cheese (feta is a great substitute also)

Preparation:

•  Place the guajillo, chipotle, and ancho chiles in a bowl and add hot water to rehydrate set aside for 10 minutes.

• While that is rehydrating start the marinade.  Add 1 yellow onion, 10 cloves of garlic, the juice of two navel oranges, the cumin, and soy sauce to the blender. Add the rehydrated chiles, and ½ cup of the water used to rehydrate the chiles. Blend until smooth.

•  Cut the steak into 1-inch cubes. Season with salt and pepper. Pour marinade over the steak. Cover and refrigerate for at least one hour.

• While that is marinating start on the salsa. Slice tomatoes in half and remove the seeds. Add to a baking tray. Drizzle with olive oil and season with salt and pepper.

• Next slice the peppers in half. Remove the seeds from the poblano, habanero and bell pepper, but retain the seeds from the jalapeños, this will add heat to the salsa without it being overbearing (remove the seeds for a milder salsa). Place the peppers on a baking tray, drizzle with olive oil, and season with salt and pepper. Bake at 400° along with the tomatoes, for 15-30 minutes, or until the tomatoes/peppers begin to blister and soften.

• Next, dice the red onion and mince the garlic. Add to a bowl, and season with salt, then cover and set aside.

•  Prepare the tortillas. Add masa to a large bowl, pinch of salt, mix to combine. Slowly add warm water to masa, using your fingertips to mix. Continue to add water until you reach a Play-Doh like consistency (the dough should be able to maintain a shape without feeling sticky). Knead the dough for 5-10 minutes. Roll into a ball, cover in plastic wrap, leave at room temperature.

• Prepare the salsa. Place tomatoes/peppers into a blender, blend to desired consistency. Add the mixture into the bowl of red onion/garlic. Stir to combine. Add cilantro. Salt and pepper to taste.

• Make the tortillas. Roll the dough into small balls (roughly 1 inch). Using a tortilla press or heavy skillet, press the balls into very thin, flat disk. Be sure to cover the surface with plastic wrap or wax paper, as this helps to prevent sticking. Cook the tortillas on a hot skillet, roughly 30-60 seconds each side.

• Cook the steak in small batches using a cast iron skillet (or other heavy bottomed pan). Drizzle pan with olive oil, then sauté steak for 3-5 minutes, or until cooked.

• Prepare the guacamole. Scoop out the avocados into a large bowl, mash to desired consistency. Add diced onion, tomato (seed before dicing), cilantro, and juice of whole lime. Salt and pepper to taste.

• Top the tacos with yellow onion, cilantro, squeeze of lime, and cotija (or feta) cheese.

• Enjoy.