Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas

  1. To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
  2. To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
  3. In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
  4. Saute for 5 minutes.
  5. Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
  6. Preheat the oven to 350u0b0. Preheat a gas grill or indoor grill to high.
  7. Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
  8. Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
  9. Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
  10. To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.

marinate, lime juice, garlic, salt, beer, skirt, rajas, peppers, peppers, white onion, vegetable oil, unsalted butter, garlic, vegetable oil, tortillas, pico de gallo, guacamole

Taken from www.food.com/recipe/mexican-take-out-carne-asada-tacos-with-roasted-poblano-rajas-366025 (may not work)

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