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three carne asada tacos with spanish rice, queso pinto beans and homemade tomatillo salsa

Carne Asada Tacos

spanish rice, pinto beans, tomatillo salsa

STARS

Don't want to stand in line at your favorite taco truck? Then give these a try at home! Sear steaks and fill white corn tortillas. Tame the smoke and spice of the steak by tangy tomatillo salsa, minced onion, cilantro, and a spritz of fresh lime. Be sure to save a little salsa for the savory rice and pinto beans.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Tomatillo Salsa

  • 3 cups tomatillos, husks removed
  • 1 yellow onion, diced
  • 2 jalapenos, de-stemmed
  • 2 tablespoons canola oil
  • 1/2 cup cilantro
  • Salt and pepper

Rice

  • 1 cup white rice

Tex-Mex Pinto Beans

  • 1 15-ounce can pinto beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, to taste
  • 2 tablespoons canola oil
  • 1/2 teaspoon smoked paprika

Tacos

  • 4 tri-tip steaks
  • 12 3 1/2-inch white corn tortillas
  • 1/2 Spanish onion, diced
  • 1/2 cup cilantro, minced
  • 1 lime, sliced into wedges
Directions
1
Preheat the oven to 400°F.
2
On a baking sheet, toss the tomatillos, onions and jalapeños with the canola oil and a big pinch of salt and pepper and roast for 20 minutes. Transfer to a blender with cilantro and purée until smooth. Adjust the seasoning with salt and pepper.
3
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
4
Preheat the grill or a large skillet over high heat. 
5
Pat the steaks dry with paper towels, brush with oil and sprinkle liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. Rest for 5-10 minutes before slicing very thin.
6
In a medium bowl, combine the pinto bean ingredients.
7
Divide the steak between tortillas and top with onion, cilantro, lime and tomatillo salsa. Serve with rice and pinto beans.

Carne Asada Tacos

spanish rice, pinto beans, tomatillo salsa

STARS

Don't want to stand in line at your favorite taco truck? Then give these a try at home! Sear steaks and fill white corn tortillas. Tame the smoke and spice of the steak by tangy tomatillo salsa, minced onion, cilantro, and a spritz of fresh lime. Be sure to save a little salsa for the savory rice and pinto beans.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Tomatillo Salsa

  • 3 cups tomatillos, husks removed
  • 1 yellow onion, diced
  • 2 jalapenos, de-stemmed
  • 2 tablespoons canola oil
  • 1/2 cup cilantro
  • Salt and pepper

Rice

  • 1 cup white rice

Tex-Mex Pinto Beans

  • 1 15-ounce can pinto beans
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt, to taste
  • 2 tablespoons canola oil
  • 1/2 teaspoon smoked paprika

Tacos

  • 4 tri-tip steaks
  • 12 3 1/2-inch white corn tortillas
  • 1/2 Spanish onion, diced
  • 1/2 cup cilantro, minced
  • 1 lime, sliced into wedges

Directions

1
Preheat the oven to 400°F.
2
On a baking sheet, toss the tomatillos, onions and jalapeños with the canola oil and a big pinch of salt and pepper and roast for 20 minutes. Transfer to a blender with cilantro and purée until smooth. Adjust the seasoning with salt and pepper.
3
Add the rice, 2 cups of water, a bay leaf, and a pinch of salt to a large saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes, or until cooked through.
4
Preheat the grill or a large skillet over high heat. 
5
Pat the steaks dry with paper towels, brush with oil and sprinkle liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. Rest for 5-10 minutes before slicing very thin.
6
In a medium bowl, combine the pinto bean ingredients.
7
Divide the steak between tortillas and top with onion, cilantro, lime and tomatillo salsa. Serve with rice and pinto beans.