Prep 30 mins
Cook 10 mins
I recently ate Carne Asada Tacos at On the Border Restaurant and fell in love with them. Their menu description is: Premium, mouthwatering carne asada steak drizzled with Jalapeno Ranch dressing and topped with melted cheese and crispy-fried onion strings, all in grilled flatbread tortillas. I came up with this recipe (with some help from other 'zaars) which I believe is a pretty good copy cat. I used the marinade from recipe 103372 by Sharlene--W and modified the dressing recipe 195520 by --Miss Diggy*--.
- 907.18 g flank steaks or 907.18 g round steaks
- 78.07 ml freshly squeezed lime juice
- 9.85 ml garlic powder
- 14.79 ml crushed red pepper flakes
- fresh ground black pepper, to taste
- 29.58 ml finely ground Mexican oregano (optional)
Jalapeno Ranch Dressing
- 59.14 ml light mayonnaise
- 59.14 ml light sour cream
- 7.39 ml buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
- 29.58 ml diced jalapeno peppers
- 4.92 ml jalapeno juice, from diced jalapeno peppers can
- 14.79 ml cilantro, finely chopped
Garnishes for Tacos
- 6-8 piece flat bread
- 473.18 ml Mexican blend cheese (or personal favorite)
- 118.29 ml French-fried onions
- For carne asada:.
- Marinate meat, then prepare ingredients for dressing, before grilling meat.
- Plan to have flatbread warmed as you are ready to serve meat.
- Marinate steaks in lime juice in a shallow glass dish for 1 minute.
- Next add garlic, crushed red chile, black pepper, and Mexican oregano.
- Marinate in refrigerator for at least 20 but no longer than 40 minutes.
- While marinating meat:.
- Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
- Mix well and refrigerate to let flavors blend.
- Preheat oven to 170 degrees (or lowest heat setting).
- Grill meat to desired doneness
- Remove steaks from grill and let "rest" for 5 minutes.
- Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
- Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
- Once meat has rested, cut meat against the grain into thin strips.
- On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
Very tasty. The flavors were spicy but not overly so. I used flank steak and for the french fried onions, I used recipe 44115 from GinnyP. I didn't have the stuff to make the ranch sauce but I bet that would be really good.
Excellent and so simple to prepare without all the fancy sides to go with it. You really want to make salsa and add lettuce and tomatoes and all kinds of condements to this and it might just be even more fantastic. But made as written it was fantastic. The only cheat I did was used prepared Bacon Ranch dressing adding the jalapeno peppers and the jalapeno juice, leaving out the cilantro and used whole wheat flour Tortillas (fajita) wraps because I could not find the flat bread. We loved it. The meat was so well seasoned and I'll admit I did marinade mine for about 4 hours. Used the round steaks as I could not find flank. Thanks so much for sharing. I put the left-over meat in my heat-sealed packages for the freezer for next time. :)
We really enjoyed these. The meat comes out so flavorful and the jalapeno ranch dressing made them really special. I found that I liked the ranch dressing even better the second day! I served this with tortillas and it was a hit!