Part 2 - Carne Asada Tacos with Cactus (Nopales) Salad and Watermelon Mojito (Cooking with Carolyn) Recipe Video

Try these tasty Carne Asada Tacos with Cactus Salad. Fresh ingredients bring such great taste to the table. Highly recommended to watch the Part 1 - Carne Asada Tacos with Cactus (Nopales) Salad and Watermelon Mojito (Cooking with Carolyn) before you watch this video.

Summary

Preparation Time2 Hr 30 MinCooking Time30 Min
Ready In3 Hr 0 MinDifficulty LevelEasy
Servings8Cuisine
CourseTaste
MethodDish

Ingredients

For the carne asada
 Flap steak1 Pound
 Lemon juice1 Tablespoon
 Lime juice1 Tablespoon
For the marinade
 All purpose seasoning2 Tablespoon (Grand Diamond)
 Extra virgin olive oil1 Tablespoon
For the tortillas
 Corn tortillas16 Small (8 regular size)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
For the cactus salsa
 Red raddish1 Cup (16 tbs), slice
 Tomatoes3 Cup (48 tbs), dice
 Kosher salt2 Teaspoon
 Red onion1 Cup (16 tbs), chop
 Garlic3 Clove (15 gm), finely chopped
 Habenero pepper2 Medium, finely chopped
 Cilantro3 Tablespoon, finely chopped
 Nopales1 Bottle (1 l), rinsed
 Lemon juice2 Tablespoon
For the watermelon mojito
 Watermelon juice16 Ounce
 Limes1 Small, quartered
 Fresh mint leaves1 Bunch (100 gm)
 Simple syrup4 Tablespoon
 Bacardi white rum8 Ounce (Bacardi Watermelon Rum)

Nutrition Facts

Serving size

Calories 520 Calories from Fat 142

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 627.3 mg26.1%

Total Carbohydrates 63 g20.8%

Dietary Fiber 7.9 g31.7%

Sugars 6.3 g

Protein 19 g38.9%

Vitamin A 43.6% Vitamin C 55%

Calcium 36.3% Iron 26.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large bowl pour the lemon and lime juice over the flap steak add the Grand Diamond All Purpose Seasoning, olive oil. Once done massage all of the ingredients together coat the meat with the marinade.
2. Refrigerate for at least an hour.
3. In the meantime finely chop the red onion, habanero chili, cilantro and garlic, keep it aside.
4. Dice the tomatoes and keep it in a large bowl, slice the red radish and keep it in a bowl until needed.
5. After an hour remove from the refrigerator and let it the steak to come to room temperature.

MAKING
6. Preheat a cast iron grill pan, over medium-high to high heat. Shake off the excess marinade before placing the steak on the hot grill.
7. Sear each side for approximately 2 to 3 minutes or to the desired doneness.
8. Once done, remove and let it rest for 5 minutes.
9. Combine the red onion, cilantro, habanero chili, garlic to the diced tomatoes, add some kosher salt
10. Rinse the nopales under hot water and leave it in the strainer to drain the excess water.
11. Roughly chop the nopales and add it to the diced tomatoes mixture, mix all the ingredients well.
12. Squeeze the lemon and lime juice, and keep the cactus salsa in the refrigerator until needed.
13. Warm the tortillas in a separate pan, coat it with slight olive oil.
14. Once the tortillas are warmed up keep it on the serving plate.
15. Cut the steak into small pieces and place a small amount on each set of tortillas and top with Cactus (Nopales) Salsa.
16. Garnish with sliced red radish.

SERVING
17. Serve the carne asada tacos hot along with watermelon mojito.

FOR THE WATERMELON MOJITO

MAKING
1. Cut the watermelon into small pieces and blend it in the high spend blender.
2. Blend for 2 minutes and strain the watermelon juice with the help of a strainer.
3. Take a glass and squeeze the lime juice and add fresh mint leaves and pond the lime and mint leaves.
4. Pour the simple syrup adds the ice cubes and drizzle watermelon rum.
5. Stir and serve chilled.

SERVING
6. Serve the watermelon mojito along with your carne asada tacos.
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