Carne Asada Tacos
recipe credit: Muy Bueno Cookbook
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling
2 avocados from Mexico, sliced (I used avocados from Washington and they worked perfectly 😉
Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.
Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.