Carne Asada Tacos With Mango Pinnaple Pico de Gallo and Chimichuri

Carne Asada Tacos

I love skirt steak, but the price has gotten out of hand in the past few years. That is why I was very excited other day when I came across some skirt steak on sale at the grocery store. Carne asada is a term that translates to “grilled meat” in Spanish, and is a marinated meat dish that is often made with skirt steak. Carne asada makes a great taco filling, and I love tacos.

Of course you can’t just have meat in your tacos, you need toppings. Chimichurri is an herb based sauce that originates from Argentina that goes great with steak.  It adds earthiness and a touch of heat to cut the richness of the beef.  It is super easy to make, you just finely chop the ingredients and mix. No cooking necessary.  I made it even easier, using the mini food processor attachment that came with my immersion blender.

I also wanted something fresh and bright with a touch of sweetness in my tacos.  Pineapples and mangos just happened to be a good price at the produce store, so I decided to use them to make a pico de gallo. Pico de gallo is a fresh salsa, that is way better than anything you get from the grocery store in a jar. Again, super easy, just chop and mix! No cooking necessary!

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Carne Asada Tacos
Carne Assada Tacos
Course: Dinner, Lunch
Cuisine: Argentine, Mexican, South American, Tex-Mex
Keyword: Taco, Tacos
Servings: 2 Servings
Author: Daniel Peikes
Ingredients
  • Juice of 1 Orange
  • Juice of 1 Grapefruit
  • 5 Cloves Garlic Roughly Chopped
  • 1 Small Onion Roughly Chopped
  • 1 Handfull Cilantro Roughly Chopped
  • 1 lb Skirt Steak
  • 12 Small Corn Torillas Street style size
  • Chimichuri See recipe below
  • Pineapple Mango Pico de Gallo See recipe below
Instructions
  1. Combine the orange juice, grapefruit juice, garic, onion, and cilantro in a large ziplock bag. Cut the steak in manageable pieces and add to the bag.

  2. Place the bag with steak and marinade into the fridge for 3 hours to overnight.

  3. Remove the steak from the marinade and pat dry with a paper towel.

  4. Fire up your grill or place a cast iron skillet on the stove over high heat. Cook the steaks on each side until you get a good sear. Do not cook skirt steak past medium or it will be tough.

  5. Let yout steak rest for 5 minutes. While the steak rests lightly grill or broil your torillias, until they just start to get some color.

  6. Cut your steak into 3 inch long pieces. Then slice thinly against the grain.

  7. Construct your tacos with two tortillas each so they don't fall apart. Add your meat and top with the pico and chimichuri. Serve immediately.

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Mango Pineapple Pico de Gallo
Prep Time
15 mins
Total Time
15 mins
 

A fresh salsa that is quick and easy to make.  It is great for brightening up a dish by bringing a pop of acid.

Course: Dip
Cuisine: Mexican
Servings: 4 servings
Author: Daniel Peikes
Ingredients
  • 1 Mango Diced
  • 1/4 Pineapple Diced
  • 3 Plum Tomatoes Diced
  • 1 Red Bell Pepper Diced
  • 1 Small Red Onion Diced
  • 1 Cup Fresh Chopped Cilantro Substitute with parsley if you don't like cilantro
  • 1 Jalapeno Diced, optional
  • 1/4 Cup Lime Juice
  • Salt and Pepper To taste
Instructions
  1. Add all the ingredients to a large mixing bowl and stir to combine.  Let chill in the refrigerator for an hour for the flavors to come together before serving. 

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Chimichurri
Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 

Chimichurri is a great sauce from Argentina usually served on grilled meat. It consists of earthy flavors of herbs combined with sharp flavors of chili, garlic, onions, and vinegar and is great for taming rich and heavy dishes.

Course: Sauce
Cuisine: Argentine, Latin, South American
Keyword: Chimichurri
Servings: 2 Cups
Author: Daniel Peikes
Ingredients
  • 1 cup Cilantro or Parsley Chopped finely
  • 5 cloves Garlic Chopped finely
  • 1 Scallion Chopped finely
  • 1 Tbsp Red Chili Flakes
  • 3/4 cup Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • Kosher Salt To taste
Instructions
  1. Place all ingredients in a large mixing bowl, and stir to combine. 

Taco Soup

Taco Soup – a perfect Sukkot meal

As the weather has gotten colder, like all of us, I’m making soups more often. And lately I’ve been obsessing over this Taco Soup! I got the recipe inspiration from Mayra Wendolyne of @low.carb.love on Instagram.

Once you make this soup, you’ll be craving it for a while, trust me. 😉 Not only is it delicious and super easy but it’s a super-filling meal with the boost of protein from the Beyond Meat.

If you don’t feel like lugging out your big soup pot, make it in your instant pot! Or, add all the ingredients to your slow cooker in the morning, set it on low for 7-8 hours (or high for 4-6 hours).

Not only is this a great addition to your soup rotation, but it’s perfect for the last days of Sukkot. Of course, if you’re making a meat meal, use parve cream cheese! If you do, just be aware that the soup will look like it’s separating, but just be patient, once it’s done cooking, stir it well and it’ll stay nice and creamy.

This soup also reheats nicely, and the endless toppings make it so fun for a taco soup bar!

Chag Sameach!

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Taco Soup
Course: Soup
Servings: 12 servings
Author: Rachel Katzman
Ingredients
Taco Soup
  • 3 Garlic cloves, minced
  • Olive oil
  • 1 16 oz. Package of Beyond Meat or Impossible Burger
  • 2-3 Celery stalks, chopped
  • 1 Small white onion, chopped
  • 2 Bell peppers (any color), chopped
  • 2-3 Carrots, peeled and diced
  • 1 Can Rotel Diced Tomatoes & Green Chilies Use any variety - either mild or spicy
  • 16 oz Vegetable Broth I like the Imagine Soup brand, the low sodium - just eyeball about half the container (which is a total of 32 oz.)
  • 2 cups Water
  • 1 8 oz. Block of Cream Cheese Or use parve cream cheese if making a fleishig meal
  • Taco Seasoning
  • Salt
  • Pepper
Soup toppings
  • Shredded Cheddar Cheese or Parve
  • Sour Cream Or parve
  • Sliced Avocado
  • Pickled Jalapeno slices Optional
  • Handful of cilantro, chopped Optional
  • Tortilla chips You can use tortilla strips, or crush regular tortilla chips, or just add them whole.
  • 1 Lime, cut into wedges
Instructions
  1. In a medium soup pot, heat up a drizzle of olive oil and add the garlic on medium heat for about 1 minute (be careful not to burn the garlic - it happens fast, so keep an eye on it)

  2. Add the onion, carrot, bell peppers and celery, season with salt and pepper and sauté for about 6-7 minutes until the veggies are soft

  3. Add in the Beyond Meat and break use a wooden spoon to break up the meat into smaller pieces. Season again with salt and pepper and cumin.

  4. Pour in the can of Rotel canned tomatoes, veggie stock and 2 cups of water (here's a trick - after adding the Rotel, fill the can up with water and add that to the pot - it's exactly 16 oz. which equals 2 cups. I love using this method because it's one less thing to wash, plus you get the extra flavor bits in the can of the Rotel!)

  5. Taste the soup at this point and add in any additional salt, pepper or cumin. I added about a 1/4 to 1/2 tsp of cumin

  6. Add the block of cream cheese, either regular or parve and let the soup simmer on high with the lid on, for about 15-20 minutes

  7. Ladle into bowls and add your toppings! Enjoy!