Carne asada tacos

By Matt Basile
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  • 4 corn tortillas
  • 4 limes
  • Half cup baby heirloom tomatoes
  • 1/2 red onion finely chopped
  • 455 grams skirt steak portioned into smaller pieces
  • 1/4 cup chopped cilantro
  • 4 tablespoons olive oil
  • 4 tomatillos
  • 2 jalapeños
  • 3 cloves garlic
  • Salt and pepper


  1. Finely chop tomatoes and red onion. Mix in a bowl with juice from two limes one tablespoon olive oil, half the chopped cilantro and salt to taste and mix well. 
  2. Pre heat oven to 375.
  3. In a pan lightly drizzle 30 milliliters of olive oil over tomatillos, jalapeños, and garlic. Roast in oven for six minutes. Remove and blend the ingredients with a hand blender or food processor with juice from two limes the remaining cilantro and all the juices and oils the same out of the ingredients that are still in the pan. And salt and pepper to taste. 
  4. Pre heat cast iron skillet and drizzle two tablespoons olive oil. Salt the skirt steaks and sear/ cook for about three minutes per side. Remove and let rest and slice against the grain. 
  5. Build tacos with warm tortillas, the fresh pico, sliced steak and tomatillo sauce. 
  6. Cooling agent is sour cream or guacamole.


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