|2 servings||calories per servings 660||protein serving 36 g||carbs per serving 91 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||91 g|
|Dietary Fiber||4 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...