Tacos Carne Asada- Bánh Tráng Mễ Cuốn Thịt Bò Nướng.

Vietnamese food

Make 4 servings, 2-3 tacos for each person

2 lb skirt or flank steak

4 garlic cloves, finely minced or crushed
1 serrano pepper, finely chopped
1/2 bunch of cilantro, finely chopped 
2 limes, juiced about 1/4 cup
1 large Orange juice, juice about 1/2 cup
2 Tbs vinegar
1 tsp kosher salt
1 tsp ground black pepper
1/4 cup olive or vegetable oil
16 ( 7 in.) corn or flour tortillas

Use a mortar and a pestle (or a blender/processor) to mash garlic, serrano, garlic, ground black pepper and cilantro into a mass.  Stir in juices and vinegar, then gradually whisk in oil.  Place meat in a large bowl or container. Pour in the marinade over meat, cover at least 4 hours or overnight in the fridge.  The meat is not mushy when being marinated overnight.

Grill meat on a grill until meat is done to your liking adjust timing depending on the thickness of the steak from 10-12 minutes. The internal temperature should be at least 145-150°F for medium well.  Let the steak rests for 5 minutes.  Slice diagonally across grain with the knife 45° with the cutting board. 

Warm tortilla on the grill or ungreased pan for a few seconds on each side with a metal tong or chopsticks.  Fill with meat and salsa of your choice. 

Simple Guacamole
2 large ripe avocados
1 large or medium size tomato, seeded and chopped
1 serrano pepper, seeded, minced
1 garlic clove, finely minced or pressed
2 Tbs finely chopped onion or green onion
1 Tbs chopped cilantro ( leaves and tender stems)
2 Tbs fresh lime juice 
1 tsp  salt and extra for taste
Fresh cilantro sprigs for garnish

Cut avocados into halves, remove pits, and scoop out the flesh into a medium bowl.  Mash with a folk coarsely.  Stir in lime juice and mix well with avocado before adding tomato, serrano pepper, onion, garlic, cilantro, salt.  Taste and adjust season with salt.  Spoon into a serving bowl and garnish with cilantro sprigs.  

Serve with chips or tacos immediately or store in an air tight container with a plastic wrap press on the surface in the fridge.  If the top is getting the brown color due to oxidation discard the top and enjoy the rest.

Salsa De Tomate Verde Cocida ( Cooked Tomate Verde/Tomatillo Sauce)

3/4 lb tomatillos, husks removed
1 serrano, jalapeño, or other small hot chile, stemmed
1 garlic clove, peeled
1/4 cup packed cilantro (leaves and tender stems)
1/4 cup onion, finely chopped
1/2 tsp salt and extra for taste 
1/4 tsp sugar (optional)

In a medium saucepan, cover  serrano pepper, garlic and tomatillos with cold water.  Bring it to a boil.  Remove from heat.  Cover, and let it steeps 30 minutes.  Transfer garlic, pepper, tomatillos to a blender or food processor process until smooth.  Add cilantro, onion and salt, puree briefly.  Taste and adjust seasoning with extra salt, sugar.

Salsa Fresca /Pico de gallo
1 lb firm ripe tomato (about 4 tomatoes), seeded, and coarsely chopped
1 serrano pepper, stemmed, seeded and finely minced
1/4 cup packed cilantro (leaves and tender stems) 
2 garlic cloves, finely minced or pressed/crushed
1/4 red onion, coarsely chopped (about 1/2 cup)
1 Tbs lime juice
1 tsp salt
1/4 tsp sugar (optional)

Combine all ingredients in a non metallic bowl.  Stir well, taste and adjust seasoning if needed. Let’s stand at least 15 minutes but it can be made ahead, cover and refrigerator up to 2 days.

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