+
+
Hey You
Subscribe

Stay Updated

Shop the Grill Dads
play video

Ancho Beer Carne Asada Tacos

Cook Time 25 Minutes

Serves 5

For the ancho beer marinade

  • 1 large white onion, diced
  • 1 large jalapeno, sliced
  • 1/4 cup lime juice, from 2 limes
  • 1/2 cup orange juice, from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 (12 ounce) can Pabst Blue Ribbon
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings, like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.

 

Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.

 

Meanwhile toast the tortillas and get your taco fixings ready.

 

Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.
Print Recipe Back To Recipes Save To Pinterest

Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *


Ancho Chili and Beer Carne Asada Tacos

Ancho Beer Carne Asada Tacos

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Beef, Flank Steak, pabst, Tacos
Cook Time 25 minutes
Servings 5

Ingredients

For the ancho beer marinade

  • 1 large white onion diced
  • 1 large jalapeno sliced
  • 1/4 cup lime juice from 2 limes
  • 1/2 cup orange juice from 1 large orange
  • 4 cloves garlic
  • 1 teaspoon ground cumin
  • 2 teaspoon ancho chili powder
  • Handful fresh cilantro
  • 1 12 ounce can Pabst Blue Ribbon
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the tacos

  • 1 pound flank steak
  • 12 small flour tortillas
  • Your favorite taco fixings like diced onion, fresh cilantro, and cotija cheese, hot sauce, and lime wedges

Instructions

  • Combine all marinade ingredients in a blender, except the beer and puree into a think paste. Season the flank with kosher salt. Pour the ancho marinade onto the flank steaks and massage into the meat. Move the meat to a bowl and cover with the Pabst Blue Ribbon beer. Marinade for 1 to 2 hours.
  • Heat a grill for medium-high direct heat.  Grill the steak over direct heat for 3 to 5 minutes per side or until it reaches about 127 degrees F. Set aside to rest for 5 minutes.
  • Meanwhile toast the tortillas and get your taco fixings ready.
  • Slice the flank into thin pieces across the grain and then again into bite sized pieces. Build the tacos by laying down some  beef, diced onions, cilantro, a big squeeze of lime, and your favorite hot sauce.