Carne Asada Tacos

Ingredients

In the original Mexican carne asada tacos, the beef is typically marinated in citrus juices and spices, then grilled to perfection. In this Indo adaptation, we will infuse the beef with a blend of Indo spices such as coriander, cumin, and turmeric, giving it a unique and aromatic flavor profile. We will also incorporate Indo herbs like lemongrass and kaffir lime leaves for an added burst of freshness. We alse have the original recipe for Carne asada tacos, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 2 kaffir lime leaves, torn 2 kaffir lime leaves, torn
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small tortillas 8 small tortillas
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, kecap manis, lime juice, minced garlic, ground coriander, ground cumin, ground turmeric, lemongrass, kaffir lime leaves, salt, and pepper.
2. 2.
   Add the sliced beef to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Remove the beef from the marinade and grill for 2-3 minutes per side, or until cooked to your desired doneness. Remove from heat and let it rest for a few minutes.
5. 5.
   Warm the tortillas on the grill for about 30 seconds on each side.
6. 6.
   Slice the grilled beef into thin strips.
7. 7.
   Assemble the tacos by placing a few slices of beef on each tortilla. Top with sliced red onion and fresh cilantro.
8. 8.
   Serve the tacos with lime wedges on the side.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef such as sirloin or flank steak for the best results. Make sure to slice it thinly against the grain to ensure tenderness.
• Lemongrass — To bruise the lemongrass, gently crush it with the back of a knife to release its flavors.
• Kaffir lime leaves — Tear the leaves to release their aromatic oils before adding them to the marinade.

Tips & Tricks

• For an extra kick of heat, add some chopped red chili peppers to the marinade.
• If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.
• Serve the tacos with a side of sambal oelek or Indonesian chili sauce for an authentic Indo experience.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• Don't skip the resting step after grilling the beef. This allows the juices to redistribute, resulting in a more tender and flavorful meat.

Serving advice

Serve the Indo-style carne asada tacos hot, with lime wedges on the side for squeezing over the tacos. Accompany them with a bowl of sambal oelek or Indonesian chili sauce for dipping.

Presentation advice

Arrange the sliced beef, red onion, and fresh cilantro on a platter. Place the warm tortillas in a basket or lined tray. Serve the lime wedges in a separate dish for guests to squeeze over their tacos.