Main Dish
Tacos Asada y Chorizo
By: Doménico
- 45 Min
- Serves 4
Ingredients
Savor a tantalizing fusion: grilled asada's smoky goodness and chorizo's bold kick harmonize in La Finca tortillas for a mouthwatering taco adventure.
For the Asada Marinade
1 pound (450 grams) of skirt steak or flank steak
2 cloves of garlic, minced
1/4 cup of fresh orange juice
1/4 cup of fresh lime juice
2 tablespoons of vegetable oil
1 teaspoon of ground cumin
1 teaspoon of chili powder
Salt and pepper to taste
For the Chorizo
1/2 pound (225 grams) of Mexican chorizo sausage (remove casings if necessary)
For Serving
8 corn tortillas La Finca
Chopped fresh cilantro
Diced onions
Salsa of your choice
Lime wedges
Prepare the Asada Marinade: In a bowl, combine minced garlic, orange juice, lime juice, vegetable oil, ground cumin, chili powder, salt, and pepper. Place the skirt steak in a resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally, overnight.
Grill the Asada: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Cooking times may vary depending on the thickness of the steak. Remove the steak from the grill, let it rest for a few minutes, and then thinly slice it against the grain.
Cook the Chorizo: While the steak is resting, cook the Mexican chorizo in a skillet over medium heat. Break it apart with a spatula and cook until it's browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Warm the Tortillas: Heat the tortillas on the grill or in a dry skillet for about 30 seconds per side or until they are warm and pliable.
Assemble the Tacos: To assemble each taco, place some slices of grilled steak and a spoonful of cooked chorizo on a warm tortilla. Top with chopped fresh cilantro, diced onions, and a drizzle of your favorite salsa. Serve with lime wedges on the side.
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CORN TORTILLAS
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