Carne Asada tacos

Botch · February 22

I make these tacos fairly often, but a new marinade and a twist on flour tortillas made this maybe worth a post.
First, it's been awhile since I've purchased beef; nearly $20 for a stupid flank steak?!? Uff-dah!

Image: https://us.v-cdn.net/5017260/uploads/editor/82/lj7nuccyafsr.jpg

The marinade was more complex than my normal mix, it's from Epicurious. Zest and juice from one orange and two limes, 1/4 cup each of worcestershire and soy, 1/2 bottle dark beer, 3 minced scallions, 4 minced garlic, 1 sliced jalapeño, and cilantro. Marinated 5 hours, should've stuck to 3 called for in the recipe, was a tad powerful.

Image: https://us.v-cdn.net/5017260/uploads/editor/k9/ip3z8wmurc4m.jpg

I usually buy my flour tortillas, but found a separate recipe that used heavy cream for the fat/water, thought I'd try that. Came together easily enough, but my bad non-luck with making tortillas remains intact. It stuck to my hands, and my counter, and my rolling pin, telling me it was too wet; yet when I rolled it out it cracked and split around the perimeter, telling me it was too dry. As it was also mostly a whole afternoon's affair, I'll buy them at the Mexican market from now on.

Image: https://us.v-cdn.net/5017260/uploads/editor/z3/kk60h5lw6x22.jpg

They tasted fine, but nothing special and again, not worth the effort/frustration. They did hold together much better than I expected.

Flank was wiped and grilled, rested, diced and added to the tacos, along with homemade sauce and a relish of minced white onion and cilantro. The recipe didn't call for cheese, but this gringo wanted cheese.