Ingredients:
(Pico de Gallo)
4 ripe plum tomatoes (Roma), seeded and coarsely chopped
2 fresh Serrano peppers, stemmed and coarsely chopped
1/2 cup of finely chopped onions
3 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
In a bowl add, tomatoes peppers, lime juice, 1/2 cup of finely chopped onion, season with salt and pepper to taste, and mix all the ingredients together.
GARNISHES
- 1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro
- 2 avocados, pitted, peeled and diced
- 6 green onions (spring), including the tender green tops, sliced on the diagonal
- 1/4 head white cabbage, shredded
For the Carne Asada:
- 1 1/2 lb trimmed skirt, flank or tri-tip steaks
- Salt and freshly ground black pepper
- powdered garlic
- juice of 1 orange juice
- Juice of 1 lime
- 18 small or 12 large corn tortillas
Prepare a fire in a charcoal grill.
Season the meat at least 1 hour before using, to ensure the meat is well flavored. Season the steaks evenly with salt, black pepper, powdered garlic, and then drizzle evenly with the lime and orange juice. Just before grilling the steaks, warm the tortillas on the grill for 30 seconds, then turn and grill for 30 seconds longer. Stack the tortillas as they come off the grill and wrap them in a damp towel and then in aluminum foil until serving.
When the fire is very hot, place the steaks on the grill turning once and cook until meat has cooked through. Transfer the steaks to a cutting board and let rest for 3-5 minutes before slicing. Using a sharp knife, cut across the grain into slices 1/4 inch (6 mm) thick.
Serving suggestion:
Serve immediately, make tacos and top with all the garnishes.