Carnitas-Style Grilled Beef Tacos

Name: Carnitas-Style Grilled Beef Tacos
Yield: 6 Servings
Ingredients: 4 beef shoulder top blade steaks (flat iron) (about 8 ounces each); 18 small corn tortillas (6 to 7-inch diameter); Toppings: Minced white onion, chopped fresh cilantro, lime wedges; Marinade: 1 cup prepared tomatillo salsa; 1/3 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons minced garlic; 1/2 teaspoon salt; 1/4 teaspoon pepper; Avocado Salsa:1-1/2 cups prepared tomatillo salsa; 1 large avocado, diced; 2/3 cup chopped fresh cilantro; 1/2 cup minced white onion; 1 tablespoon fresh lime juice; 1 teaspoon minced garlic; 1/2 teaspoon salt

Author:

Jamie Geller Test Kitchens

Publish date:

Mar 30, 2010

6 ServingsServings

Ingredients

4 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
18 small corn tortillas (6 to 7-inch diameter)
Toppings: Minced white onion, chopped fresh cilantro, lime wedges
Marinade: 1 cup prepared tomatillo salsa
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Avocado Salsa:1-1/2 cups prepared tomatillo salsa
1 large avocado, diced
2/3 cup chopped fresh cilantro
1/2 cup minced white onion
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon salt

Preparation

1 Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat.
2 Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
3 Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
4 Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
5 Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
6 Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

Source: www.beefitswhatsfordinner.com