On the Border's Carne Asada Tacos (Copycat Recipe)

Recipe by Amy in Kansas
READY IN: 40mins
SERVES: 6-8
YIELD: 6-8 Tacos
UNITS: US

INGREDIENTS

Nutrition
  • Carne Asada
  • 2
    lbs flank steaks or 2 lbs round steaks
  • 13
    cup freshly squeezed lime juice
  • 2
    teaspoons garlic powder
  • 2
    tablespoons finely ground Mexican oregano (optional)
  • Jalapeno Ranch Dressing
  • 1 12
    teaspoons buttermilk ranch salad dressing mix (roughly 1/2 of .04 ounce packet)
  • 2
    tablespoons diced jalapeno peppers
  • 1
    teaspoon jalapeno juice, from diced jalapeno peppers can
  • 1
    tablespoon cilantro, finely chopped
  • Garnishes for Tacos
  • 6 -8
    pieces flat bread
  • 2
    cups Mexican blend cheese (or personal favorite)
  • 12
    cup French-fried onions
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DIRECTIONS

  • 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.
  • Enjoy!
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