Tacodeli’s Carne Asada Tacos
“Tacodeli is a growing taco shop with South Austin roots, and they are committed to serving local and organic foods wherever they can,” writes Paula Forbes in “The Austin Cookbook.” “They serve a wide variety of tacos, from traditional options like the carne asada tacos here to their own creations — mashed potato breakfast tacos, anyone?
“And if the line out the door at lunchtime tells you anything, the tacos are pretty tasty.
“These carne asada tacos represent what Tacodeli does best: high-quality ingredients, prepared simply. You can make these outside on the grill or inside on the stove, whichever you prefer.”
Makes 4 servings
1⁄4 cup finely diced onion
1⁄ cup finely chopped
4 fresh cilantro
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
2 ribeye steaks ( 12 ⁄ inch thick)
1 tablespoon vegetable oil
Corn or flour tortillas
2 limes, cut into wedges
2 avocados, sliced
Salsa
Combine the onion and cilantro and set aside. (Tacodeli calls this ubiquitous taco garnish “Mex-mix.”) Mix the paprika, salt, and pepper together and rub the mixture all over the steaks. Heat a skillet over high heat, add the oil, and sear the steaks on both sides. You don’t need to cook it all the way to your preferred doneness — you’ll cook it more right before you serve it. Just cook it long enough to get a good sear on the meat, 1 to 2 minutes per side. Remove steak to a cutting board and let it rest 15 minutes.
Cut steak into 1⁄2-inch dice, discarding any unrendered fat, and return it to the skillet over medium heat. Sauté until cooked to your preferred doneness, about 2 minutes for medium-rare. Heat the tortillas and serve the tacos with a lime wedge, sliced avocado, the cilantro-onion mix and your choice of salsa.