A Mexican Cook in Ireland: Grilled Beef Tacos...

Carne Asada?(grilled or barbecued meat) is a very traditional dish in Monterrey, my native city. People eat carne asada every other day and, like the Irish Sunday Roast, it is a sort of given on the weekend. The climate in Monterrey is?very dried and hot (up to 45?Celsius in the summer) ?and outdoor barbecues feature in every household. We use PROPER?charcoal barbecues, none of that gas nonsense, so when I moved to Ireland, I insisted on getting a charcoal barbecue for the back garden.? My in laws are lovely really, John, my dad in law, spent hours building this BBQ thing and not once he complained about it (or at least not in front of me). Alan tried to convince me to get a gas BBQ but I dismissed him very quickly, charcoal had to be. When the thing was done, it looked good, the tray was a bit flimsy but usable. We had what I know now to be an unusual scorcher of a summer that year and we used the BBQ a few times... the next year it was back to?typical?Irish summer weather, so the few times we attempted to use the BBQ, by the time the charcoal was at the right temperature to be used, the sun was gone! It was a nightmare so eventually my lovely dad in law took the BBQ structure down. I think we used the red bricks in the garden somewhere, but a year later I gave in and we got a gas BBQ; this is my Carne Asada?Tacos recipe for this or the next barbecue season. Enjoy! Carne Asada Tacos
(makes 12-15 tacos)

Ingredients:

500 grams of sirloin stake
Juice of 2 limes
1/8 tsp of garlic granules
1/8 tsp of onion salt
Pinch of freshly ground pepper
2 tbls of vegetable oil
2 medium onions, sliced
1 fresh green?jalape?o?pepper, sliced (optional)
12 corn tortillas, I use these mini corn ones which make perfect little tacos

Note: no tacos are complete without a good salsa, so make sure you make a portions of my?Red Ramirez Salsa, or buy a bottle of this?red salsa taquera?in our shop to finish up your tacos.

Onto the Cooking:

1.- Start by placing the stake on a shallow plate. Squeeze the juice of the two lemons over the stake; season with garlic powder, onion salt and black pepper on both sides and set aside. Let the meat rest in this marinade for at least 15 minutes.

2.- ?Heat a griddle pan on the hob till it's very hot. If you are using a BBQ get it ready while the meat marinades.

3.- Place the stake on the hot griddle pan and pour half the oil on the sides of the meat. Cook the stake for about 8 minutes on one side at medium heat, before you turn it to finish cooking on the other. I like my beef well done, so adjust cooking time if you like it medium rare. When the meat is ready, take it out of the pan into a chopping board and let it rest for a few minutes. 4.- Pour the remaining of the oil into the still hot griddle pan where you cooked the meat and add the sliced onions and the slices of?jalape?o?pepper if you are using it. Stir?occasionally?to prevent them from sticking and cook for about 5 minutes or until they are soft and brown and fully coated with the juices of the meat. Once cooked, transfer them into a bowl, cover them with tin foil and reserve them to garnish your tacos later. 5.- Cut the meat into strips and set aside making sure you keep it warm while you start heating your corn tortillas and a few whole black beans to compliment your tacos.

You are now ready to sit down and enjoy your tacos. I suggest you put all the components on the table and let the family make their own tacos, this is great fun for kids as they get involved in the making of their meal. Grab a warm corn tortilla, add some strips of beef, a few cooked onions and top it with a spoonful of salsa. I love adding a few whole black beans like these ones to complement the dish. Enjoy the tacos!

Source: http://www.amexicancookinireland.com/2012/09/grilled-beef-tacos.html

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