I say fake because real carne is marinated for a while in wine or lemon juice and spices. I take the easy way out with this recipe. I hear you saying… “I can have carne asada tacos made and ready for my family in 30 minutes?” I say.. “Why, yes you can! Oh, and eat your heart out Rachael Ray!!”
You will need 1-2 pounds of skirt steak (think thin cut)
Montreal Steak Seasoning
1-2 ripe tomatoes
1/2 white onion
Cheddar cheese and sour cream go well with these, but those are optional.
First, cut the steak into thin strips and trim the fat… why?? because it is better for you and doesn’t taste very good in this recipe. Season with Montreal Steak Seasoning and put into a medium heated pan. (Go easy on the seasoning if you don’t like it spicy… it has pepper in it)
Meanwhile, scoop out the insides of the avocados, seed and chop the tomatoes (to seed, cut off the top and gently squeeze out the seeds and don’t skip this step because your guacamole will be too runny) and shred, yes, I said shred the onion. This makes great onion flavor without the big chunks of onion that most kiddos hate. Squeeze half the lemon over the bowl. Mix and mush together and add salt and pepper to taste.
The trick with most steak is to either cook it a really long time, or a fairly short time… since this is a cheater’s guide to carne, we are taking the short route. The meat should cook for no longer than 3-4 minutes per side. Even if there is a little pink, take it out, place in another bowl and cover. It will continue to cook… you don’t want tough carne meat!! Here’s the real cheat… we are going to sprinkle the other half of the lemon over the cooked steak, instead of marinating…… same flavor pay off… way less time.
Assemble as you like and enjoy. We usually serve beans, but this is such a filling taco that you really don’t need to. My entire family loves this and it is way less expensive and heart attack provoking than Hilberto’s!! 🙂