I’m thrilled we’ve finally started cutting our new World Inspired Thin Cut Meats, now I don’t have to go through all the trouble to slice them myself, and trust me, it’s a pain to do! These thin cuts are incredible and can be used in so many ways, like this fresh recipe I snuck in on the grill in between spring snow storms. Give it a try, it really is easy and just wait until you taste it!
|Quick to thaw, marinate and cook, this recipe is easy enough for weeknights, but special enough for company.|
For this recipe you could use our thin sliced Rib Eye, Pork Loin, Pork Belly or Short Ribs; but my first choices are Pork Shoulder or Beef Chuck Steak. Lots of photos and the recipe is at the bottom, try it you’ll like it!
NOTE: We do not keep all of these stocked, please call ahead and we’ll have your favorite waiting for you!
|I chose the Pork Shoulder, they have more fat and cook up extra flavorful and juicy – and 10 ounces made enough to serve four of us, giving us all the flavor and really not much fat at all!|
|The marinated onions take the longest to cook, be patient and don’t burn them.
I like to cook slowly until they are very tender and sweet, if you like them crispy and
still a little hot, brown quickly – just don’t burn them!
Old World Carne Asada Soft Tacos Recipe
10-12 oz Thin Sliced Pork Shoulder, Chuck Steaks, Short Ribs, Pork Loin or Rib Eye Steak* (pre-cut in our freezer section)
1/2 cup Tony’s Carne Asada Marinade, as needed
1 small onion, peeled and sliced ½ inch
1/2 can refried beans or black beans
Flour tortillas, about 6
4-6 oz cheddar or 3 Pepper Co-Jack cheese, grated
Shredded lettuce or cabbage, about ¼ head
Tony’s Guacamole, or 1 sliced avocado
Tony’s Pico de Gallo, salsa or hot sauce
Combine the thin sliced meat with about ¼ cup marinade keeping the slices together if possible. Slice the onions and place the whole circles on a plate, drizzle with remaining Carne Asada Marinate. Marinate both at room temperature for 1-2 hours, or marinate refrigerated up to 24 hours.
Preheat a medium heat grill (can also be done in skillets or grill pans), add onions and cook turning carefully, its easiest if you keep the slices whole. Cook to taste, rough chop and set aside.
*If Using Pork Shoulder or Belly, Chuck Steak or Short Ribs:
Carefully place on an oiled preheated medium grill and brown the first side. Turn and move to indirect or low heat and continue to cook until done. Note, the slower these cook the more tender they will be, but don’t overcook and dry out. When done cut into ¼ inch slices.
*If Using Pork Loin or Rib Eye:
Get everything else ready, these cook quick! Raise heat to medium-high to high, mist or brush grill with oil and sear to brown and cook quickly, about 1-2 minutes per side – take care not to overcook! When done cut into ¼ inch slices.
Meanwhile warm beans and tortillas. Spread 1 TBS refried beans on each tortilla and top each with some of the meat, onion and grated cheese, lettuce, pico de gallo and guacamole or avocado and serve. Great with our Southwestern Rice Salad. Makes about 6.
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