These Red Chile Marinated Carne Asada Tacos are so good! If you follow me you know the hubs favorite thing to eat ever is tacos! I can ask him every single day, “what do you want to eat?” and he says “tacos”. Obviously, that doesn’t happen but we do have a lot of Mexican food.
I used a thin rib eye steak that you can get at your supermarket. I see that much more than before, so it must be in demand. It’s just a ribeye steak that is sliced thin. If you can’t find it already prepared that way ask the meat market to slice some for you.
I purchased mine from HEB. Here’s a link so you can see what would be offered in a supermarket: https://www.heb.com/product-detail/h-e-b-beef-ribeye-steak-thin-value-pack-usda-select-3-4-steaks/371752.
Simple Favorite Red Chile Marinated Carne Asada Tacos!
These Carne Asada Tacos are kind of the best of two worlds. We love authentic Mexican food and we love Hatch Red Chile. In Mexico they simply season their steak and grill it which is delicious but I added our love of New Mexico sauces like the Hatch Red Chile. My Red Chile is on the blog and here’s the link: https://the2spoons.com/favorite-new-mexico-hatch-red-chile-sauce/. This red chile is well worth the effort and there are so many additional uses like enchiladas, our favorite!
Look at these enchiladas that I made with the Red Chile Sauce! They are to die for! Here’s the link for them! https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/.
Simple Favorite Red Chile Marinated Carne Asada Tacos!
Here’s the recipe!! Enjoy!!
Red Chile Marinated Carne Asada
Ingredients
- 8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
- 2-4 cups water
- 2 tbsp vegetable oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1-2 tsp crushed Mexican oregano
- 1 tsp salt, or more to taste
For the Red Chile Marinated Carne Asada
- 1 lb very thin sliced ribeye steak
- 1/2 cup Red Chile sauce
- 4 flour tortillas
- 1/2 cup Monterrey jack cheese
- 2 avocados, sliced and divided
- 1 tomato diced
- 1/4 white onion diced
Instructions
- Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
- Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
- Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!
For the Tacos
- Place the thin sliced ribeye steak in a zip lock bag. Pour the red chile sauce over and massage the bag to make sure all the meat is covered. Zip the bag and place in the refrigerator for 24 hours.
- Remove the beef from the refrigerator and place in a bowl or plate and allow to come to room temperature. Heat your grill or get your charcoal ready. When you're ready to cook, drizzle a little olive oil over the steak. Place on the grill and cook about 2-3 minutes on the first side, flip and continue to cook for an additional 2 to 3 minutes. This is very thin and you don't want to overcook.
- Remove from the grill, place on a plate and allow to rest for a few minutes. Heat your flour tortillas on the grill flipping continuously to prevent from burning.
- After the steak has rested, dice or slice the meat. Place a little cheese on each flour tortilla, add the meat, add a couple of avocado slices, some diced onions and tomatoes. Serve with your favorite salsa and enjoy!