Peruvian-style Carne Asada Tacos

Ingredients

While the original Mexican Carne Asada Tacos feature bold spices and traditional Mexican flavors, our Peruvian adaptation incorporates unique Peruvian ingredients and seasonings to add a distinct Andean flair. The marinade is enhanced with Peruvian aji amarillo, a yellow chili pepper, and the tacos are garnished with Peruvian salsa criolla, a tangy onion and lime relish. 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
• 3 tablespoons aji amarillo paste 3 tablespoons aji amarillo paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small corn tortillas 8 small corn tortillas
• Salsa criolla (Peruvian onion and lime relish), for garnish Salsa criolla (Peruvian onion and lime relish), for garnish
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, 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, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the aji amarillo paste, soy sauce, lime juice, minced garlic, cumin, oregano, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the sliced beef in a shallow dish and pour the marinade over it. Ensure all the beef is coated evenly. Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld.
3. 3.
   Preheat the grill or grill pan over medium-high heat. Remove the beef from the marinade, shaking off any excess, and grill for 2-3 minutes per side, or until cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.
4. 4.
   Warm the corn tortillas on the grill or in a dry skillet until pliable.
5. 5.
   To assemble the tacos, place a few slices of grilled beef on each tortilla. Top with salsa criolla and fresh cilantro. Squeeze a lime wedge over each taco for an extra burst of flavor.
6. 6.
   Serve the Peruvian-style Carne Asada Tacos immediately and enjoy!

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper with a unique flavor. If you can't find the paste, you can substitute it with a combination of yellow bell pepper and a small amount of habanero pepper for heat.
• Salsa Criolla — To make salsa criolla, thinly slice red onions and soak them in cold water for 10 minutes to reduce their sharpness. Drain and toss with lime juice, chopped cilantro, and a pinch of salt.

Tips & Tricks

• For extra tenderness, marinate the beef overnight in the refrigerator.
• If you prefer a spicier kick, add a small amount of minced rocoto pepper to the marinade.
• Grilling the tortillas adds a smoky flavor, but you can also warm them in a dry skillet if desired.
• Customize your tacos with additional toppings such as avocado slices, queso fresco, or Peruvian rocoto sauce.
• Serve the tacos with a side of Peruvian-style roasted potatoes for a complete meal.

Serving advice

Serve the Peruvian-style Carne Asada Tacos on a platter, allowing guests to assemble their own tacos. Accompany them with extra lime wedges and a bowl of salsa criolla for added freshness.

Presentation advice

Arrange the grilled beef slices on the tortillas, allowing their vibrant colors to shine through. Top with a generous amount of salsa criolla and sprinkle with fresh cilantro for an appetizing and colorful presentation.