{"id":740,"date":"2025-01-31T08:04:17","date_gmt":"2025-01-31T08:04:17","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=740"},"modified":"2025-05-22T21:50:28","modified_gmt":"2025-05-22T21:50:28","slug":"carne-asada-tacos","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/carne-asada-tacos\/","title":{"rendered":"Carne Asada Del Calle"},"content":{"rendered":"\n<p><em>Makes 14 tacos<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>1lb carne asada flank steaks<br>14 soft flour tortillas<br>guacamole as needed<br>limes on the side<\/p>\n\n\n\n<p><strong>Marinade<\/strong><br>1\/2 cup Tampico island punch<br>1\/2 cup water<br>1\/4 cup refined olive oil<br>1\/2 lime<br>1\/2 orange<br>stalks of 1 head of cilantro<br>cilantro leaves to taste<\/p>\n\n\n\n<p><strong>Pico de Gallo<\/strong><br>7 roma tomatoes<br>1 white onion<br>leaves of 1 head of cilantro<br>1 serrano pepper<br>2 tsp kosher salt<br>1\/2 tsp cumin<br>1\/2 tsp cayenne pepper<br><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p>Combine all marinade ingredients and juice limes and orange. Place marinade, juiced limes, juiced orange, and meat into a bag and marinate overnight in the fridge (4 &#8211; 24 hrs).<\/p>\n\n\n\n<p>Cook steaks with cast iron on high heat until internal temp is 140F &#8211; 150F (medium rare to medium).<\/p>\n\n\n\n<p>Once finished, cut into bite sized strips. Return to pan on medium low to keep warm.<\/p>\n\n\n\n<p><strong>Pico de Gallo<\/strong><\/p>\n\n\n\n<p>This pico is a more savory\/smokey version which is more suited for tacos than chips. See <a href=\"https:\/\/www.fmidnight.com\/gourmet\/taco-bell-mexi-melt-copycat\/\">this recipe<\/a> for dipping pico.<\/p>\n\n\n\n<p>Finely chop white onion.<\/p>\n\n\n\n<p>Saute 1\/2 the white onion with olive oil. <\/p>\n\n\n\n<p>Finely chop tomatoes, cilantro, and serrano while onion is cooking.<\/p>\n\n\n\n<p>Once onions are translucent, add cumin, paprika, and cayenne.<\/p>\n\n\n\n<p>Deglaze with 2tbsp water and remove from heat.<\/p>\n\n\n\n<p>Combine all pico ingredients in a large bowl (save some cilantro for garnish).<\/p>\n\n\n\n<p>Once pico is finished, warm tortillas on a hot pan\/flat\/grill.<\/p>\n\n\n\n<p>Assemble tacos with tortilla, meat, and pico; garnish with white onion and cilantro.<\/p>\n\n\n\n<p>Serve with guacamole and limes on the side.<\/p>\n\n\n\n<p>\u00a1Disfrutar!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-1024x576.jpg\" alt=\"\" class=\"wp-image-741\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/01\/PXL_20241206_005248507-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Makes 14 tacos Ingredients 1lb carne asada flank steaks14 soft flour tortillasguacamole as neededlimes on the side Marinade1\/2 cup Tampico island punch1\/2 cup water1\/4 cup refined olive oil1\/2 lime1\/2 orangestalks of 1 head of cilantrocilantro leaves to taste Pico de Gallo7 roma tomatoes1 white onionleaves of 1 head of cilantro1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":741,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[31,68,26,11],"class_list":["post-740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-","tag-beef","tag-best","tag-fresh","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=740"}],"version-history":[{"count":5,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/740\/revisions"}],"predecessor-version":[{"id":775,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/740\/revisions\/775"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/741"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}