|2 servings||calories per servings 700||protein serving 37 g||carbs per serving 100 g||total fat per serving 16 g|
Carne asada tacos are a quintessential street food in Mexico, where you’ll find vendors grilling beef to order before quickly chopping it and stuffing it into soft tortillas for customers on-the-go. Most will offer a variety of sauces and condiments for tacos; this cucumber pico de gallo provides many of these toppings in one easy-to-make salsa. Any leftover salsa is delicious on fried eggs or with tortilla chips.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||100 g|
|Dietary Fiber||6 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve
MISE EN PLACE
• Zest and juice lemon.
• Chop tomato.
• Peel and dice 1 cup onion (save any extra for another use).
• Dice cucumber.
• Discard pepper stem and seeds. Finely chop flesh.
• Pick and finely chop cilantro leaves.
• Rub steaks on all sides with a total 1 teaspoon cooking oil.
• In a small bowl, combine lemon zest, Latin spice, thyme, 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.
• Rub steaks with spice mixture. Let rest 5 minutes.
In a bowl, combine tomato, measured onion, cucumber, serrano (the whole pepper will yield a spicy dish; use less if you prefer), cilantro, lemon juice and 1/4 teaspoon kosher salt.
• Place a grill pan or skillet over medium-high heat. When pan is hot, add steaks. Cook 1-2 minutes per side for medium-rare (for medium, add 1 minute per side; for medium-well, add 2 minutes per side).
• Transfer steak to a cutting board.
WARM TORTILLAS AS DESIRED
• Heat tortillas in a dry skillet.
• Alternatively, wrap tortillas in a damp paper towel. Microwave 30 seconds, or until warm to the touch.
• Slice steak against the grain.
• Fill each tortilla with beef, and top with pico de gallo.
• Serve with rice, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...