Carne Asada Tacos

Carne Asada Tacos

In addition to his assistant winemaker duties, Dave is also our lunch time chef. He specializes in many different dishes but a team favorite is his Carne Asada Tacos. Well seasoned with his homemade marinade and chile salsa, these tacos are perfect with a glass of Papapietro Perry Zinfandel!

Carne Asada tacos

Ingredients and Directions



  • 3 lbs. flank steak
  • 3 c. water
  • ⅓ cup white vinegar
  • ½ cup soy sauce
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • ½ c. olive oil
  • 1 t. salt
  • 1 t. ground black pepper
  • 1 t. ground white pepper
  • 1 t. garlic powder
  • 1 t. chili powder
  • 1 t. dried oregano
  • 1 t. ground cumin
  • 1 t. paprika


  • 1 white onion
  • ½ cup chopped fresh cilantro
  • 1 lime juiced
  • 2 large tomatoes, chopped
  • 2 jalapeno peppers, chopped
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 4 dried New Mexico chile pods
  • 1 pinch salt and pepper to taste
**Served With:**
  • 1 (32 oz) package corn tortillas
  • 2 cups grated cotija cheese (optional)
  • 2 limes, cut into wedges


Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.

Heat olive oil in a deep heavy pan. Add onion, garlic, carrot, thyme and bay leaves. Sauté for 3-4 minutes. Add lentils, stir to coat, and then add stock along with ham hock. Bring to a boil; reduce heat and simmer uncovered about 30 minutes, or until just tender. Season with salt and pepper to taste and remove bay leaves. Remove ham hock, let cool slightly, remove meat from bone, chop medium and return to lentils. Stir in parsley, vinegar and butter if desired. May be made 2 days ahead and refrigerated. Heat slowly before serving.

Preheat the oven to 450 degrees.

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Purée until smooth.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the puréed salsa. Add as much cheese as you’d like. Garnish with lime wedges, open a bottle of Papapietro Perry Zinfandel, sit back and enjoy!

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