CARNE ASADA TACOS! WITH SALSA DE MOLCAJETE!

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Low-fat cheese reduces calories while maintaining flavor.

flank steak

🥗Healthier: sirloin steak

💰Cheaper: ground beef

Sirloin steak is leaner and ground beef is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Both alternatives offer milder heat.

Start with 2 lbs of beef skirt.

Chop cilantro finely and place it in a large bowl.

Add 1.5 teaspoons of onion powder to the bowl.

Add 1 teaspoon of pepper to the bowl.

Add 1 teaspoon of cumin to the bowl.

Grate 2 garlic cloves using a microplane and add to the bowl.

Zest one lime and add the zest to the bowl.

Cut the lime in half and juice it into the bowl.

Cut one orange in half and juice it into the bowl, using a second orange if necessary.

Add 2.5 teaspoons of soy sauce to the bowl.

Add 1/3 cup of olive oil to the bowl.

Mix all the marinade ingredients together.

Add the beef skirt to the marinade, ensuring it is fully coated.

Cover the bowl and refrigerate for a few hours to marinate.

Prepare to make salsa by roasting tomatoes, onion, jalapeno, and garlic cloves in a cast iron skillet lined with aluminum foil.

Monitor the garlic cloves and remove them once they have a nice color.

Turn the tomatoes and jalapeno while roasting until they are ready.

Flip the onions to ensure every layer gets charred.

Once roasted, remove the jalapeno, tomatoes, and garlic from the skillet.

Add salt to the molcajete to help grind the ingredients.

Start by grinding the roasted onions in the molcajete until they are well mashed.

Add the roasted garlic cloves and grind them into the mixture.

Cut the jalapeno in half and remove seeds from one half, then add both halves to the molcajete.

Remove the core from the roasted tomatoes and add them to the molcajete, grinding everything together until well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens