4/16/2014

Carne Asada Soft Tacos

I'm thrilled we've finally started cutting our new World Inspired Thin Cut Meats, now I don't have to go through all the trouble to slice them myself, and trust me, it's a pain to do! These thin cuts are incredible and can be used in so many ways, like this fresh recipe I snuck in on the grill in between spring snow storms. Give it a try, it really is easy and just wait until you taste it!
Quick to thaw, marinate and cook, this recipe is easy enough for weeknights, but special enough for company.

For this recipe you could use our thin sliced Rib Eye, Pork Loin, Pork Belly or Short Ribs; but my first choices are Pork Shoulder or Beef Chuck Steak. Lots of photos and the recipe is at the bottom, try it you'll like it!  Buon Appetito – Salute!  Chef Mick Rosacci, www.TonysMarket.com
Any of these work well with these soft tacos, but I personally prefer the thin Sliced Pork Shoulder or 
Chuck Steak. They're extra juicy and flavorful, and an incredible bargain! They thaw quickly, or 5 minutes 
in a bowl of tepid water and they're ready to go. Missing from this photo are our thin sliced
Pork Belly and Chicken Thighs (sorry, I ate them already!)

I chose the Pork Shoulder, they have more fat and cook up extra flavorful and juicy - and 10 ounces
made enough to serve four of us, giving us all the flavor and really not much fat at all!






The marinated onions take the longest to cook, be patient and don't burn them.
I like to cook slowly until they are very tender and sweet, if you like them crispy and
still a little hot, brown quickly - just don't burn them!
We take the bones out of these extra flavorful cuts, so most are not solid slices, but it's really not a problem.  Use a light touch and spread them out so as much surface area as possible touches the grid and brown.  Preheat a medium heat grill for better browning, and if you don't have cast iron grates, consider adding inserts, they brown like a dream!
Once brown on the first side I switched off one of the burners and moved them over and away from the direct flame.  The residual heat is enough to brown, and the lack of direct flame means no flare ups and slower cooking.  The slower you can cook Pork Shoulder, Chuck, Belly and Short Ribs the more tender they will be.
Spread refritos (or whole black beans) on the tortillas, add meat, onion, cheese, lettuce and tomato - just be careful not to overfill like I did here; if you do, just roll them up and call them burritos! I paired mine with our Southwestern Rice Salad and a guacamole salad (shredded lettuce with a squeeze of lime, pico de gallo, guacamole and a dab of sour cream)

Old World Carne Asada Soft Tacos Recipe

10-12 oz Thin Sliced Pork Shoulder, Chuck Steaks, Short Ribs, Pork Loin or Rib Eye Steak* (pre-cut in our freezer section)
1/2 cup Tony’s Carne Asada Marinade, as needed
1 small onion, peeled and sliced ½ inch
1/2 can refried beans or black beans
Flour tortillas, about 6
4-6 oz cheddar or 3 Pepper Co-Jack cheese, grated
Shredded lettuce or cabbage, about ¼ head
Tony’s Guacamole, or 1 sliced avocado
Tony’s Pico de Gallo, salsa or hot sauce

Combine the thin sliced meat with about ¼ cup marinade keeping the slices together if possible.  Slice the onions and place the whole circles on a plate, drizzle with remaining Carne Asada Marinate.  Marinate both at room temperature for 1-2 hours, or marinate refrigerated up to 24 hours.

Preheat a medium heat grill (can also be done in skillets or grill pans), add onions and cook turning carefully, its easiest if you keep the slices whole. Cook to taste, rough chop and set aside.

*If Using Pork Shoulder or Belly, Chuck Steak or Short Ribs:
Carefully place on an oiled preheated medium grill and brown the first side.  Turn and move to indirect or low heat and continue to cook until done.  Note, the slower these cook the more tender they will be, but don’t overcook and dry out.  When done cut into ¼ inch slices.

*If Using Pork Loin or Rib Eye:
Get everything else ready, these cook quick!  Raise heat to medium-high to high, mist or brush grill with oil and sear to brown and cook quickly, about 1-2 minutes per side – take care not to overcook! When done cut into ¼ inch slices.

Meanwhile warm beans and tortillas.  Spread 1 TBS refried beans on each tortilla and top each with some of the meat, onion and grated cheese, lettuce, pico de gallo and guacamole or avocado and serve.  Great with our Southwestern Rice Salad.  Makes about 6.  – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com - www.TonyRosacciCatering.com
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Photo courtesy of http://ameblo.jp/tentenkichi/

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About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of the four Tony’s Markets in the Denver Metro area, as well as Tony Rosacci's Fine Catering and the more casual TR's BBQ Catering. You may have seen Mick teaching cooking on Denver’s Channel 7 News (1999-2011), on the food page of local newspapers (since 1990), and on local gardening and cooking shows.  For more recipes and our very best deals, join our Culinary Club.