Tacos Carne Asada ... One bite of these delicious tacos and you’ll agree ... every day should be Taco Tuesday!

2 lbs of flank steak
Extra Virgin Olive Oil
Kosher Salt
Corn tortillas
La Fundidora Salsa Humo
Shredded lettuce
1 large white onion, chopped
1/2 cup Pico de Gallo (recipe to follow)
Shredded Jack Cheese
Lime wedges

Pico de Gallo:
4 ripened tomatoes chopped, diced and minced
1/2 medium red onion, diced and minced
2 green onions, chopped (whites and greens)
Chopped Cilantro leaves
1 Minced serrano chili pepper
Juice from 1 lime
1/4 cup extra virgin olive oil
1/2 teaspoon of sea salt

Marinate steak in La Fundidora Humo for up to 8 hours, refrigerated.  Grill or broil steak on a prepared grill or in the oven on a broiler pan until cooked medium rare to medium (7-10 minutes on either side).   Place finished steak on a cutting board and let it rest for 5 minutes.  Thinly slice steak against the grain and on the bias. 
Placed sliced steak on warmed tortillas and sprinkle with lettuce, onion and cheese.   Top each taco with crema, pico de gallo, and garnish with lime wedges.  


Lorena Meschoulam