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Carne Asada TacosWay by Gabriel Barajas (aka Mr. TacosWay)

by Claire Nolan and Gabriel Barajas


for 2 servings

  • 1 lb
    ball tip sirloin (455 g)
  • 2 tablespoons
    vegetable oil
  • 1 tablespoon
    taco seasoning
  • 1 teaspoon
  • 16 corn tortillas
  • 1 ½ cups
    shredded monterey jack cheese (150 g)
  • ½ cup
    white onion, diced (75 g)
  • ½ cup
    fresh cilantro, chopped (20 g)


  • 4 avocados
  • 3 serrano peppers
  • 1 tablespoon
    fresh cilantro
  • 3 cloves garlic
  • ½ tablespoon
  • ½ cup
    water (120 mL)

Red Sauce

  • 1 cup
    dried red chili (150 g)
  • 4 stewed tomatilloes, plus 2 cups (480 ml) stewing liquid
  • 1 stewed tomato, plus ½ cup (120 ml) stewing liquid
  • 2 cloves garlic
  • ¼ cup
    salt (60 g)



Under 30 min

  1. To make the guacamole, add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender. Blend until smooth, adding water as needed to thin it down. Transfer to a bowl and set aside.
  2. To make the red sauce, add the dried chilies, stewed tomatillos in 2 cups (480 ml) of their stewing liquid, stewed tomato in ½ cup (120 ml) of its stewing liquid, garlic, and bit of salt in a blender. Blend until everything is well incorporated, adding more salt to taste.
  3. Mix 1 teaspoon of salt into 1 tablespoon of taco seasoning and rub the seasoning onto both sides of the steak.
  4. Cut the steak into thin strips, then cut into small pieces.
  5. Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the steak and cook for 6-8 minutes or until the steak has browned on all sides. Move to the side of the griddle to keep warm.
  6. Reduce the heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked steak, diced onion, cilantro, red sauce, and guacamole.
  7. Place the other tortilla (cheese-side down) on top of the fillings. Serve.
  8. Enjoy!




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