Ancho Beer Carne Asada Tacos
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.