Carne Asada Tacos | Cookin' Somethin' w/ Matty Matheson

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are often cheaper.

Strain 2 cans of pinto beans and add them to a pot.

Pour in 2 cups of chicken stock and add 1 can of Rotel tomatoes and 1 can of chopped green chilies.

Add a pinch of carne asada seasoning and some fresh oregano, then stir.

Bring the mixture to a simmer and cook until the beans are warm and loose.

Cut 4 avocados in half and blend them until smooth.

Add half of the cilantro stems, 2 jalapenos (seeds included), 1 poblano (seeds removed), some oregano, and half of an onion to the blender with the avocados.

Blend until you have a thick salsa verde.

Season the steak with carne asada seasoning and heat a pan without oil until smoking hot.

Cut the skirt steak in half and place it in the hot pan, letting it cook without moving it.

Grate a tomato and half an onion for pico de gallo, and slice some cilantro.

Add lime juice to the pico de gallo and mix in diced jalapenos.

Flip the steak in the pan and let it cook until done, then remove it to rest.

Slice the steak thinly against the grain after resting.

Warm flour tortillas in a dry pan until soft, flipping them back and forth.

Assemble the tacos by adding sliced steak, beans, salsa, and cabbage to the tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary