Cheesy Hatch Carne Asada Tacos Recipe
Video Stats
Recipe Overview
Overview
These Cheesy Hatch Carne Asada Tacos are a delightful fusion of flavors that celebrate the vibrant ingredients of Mexican cuisine. The star of the dish is the marinated carne asada, which is infused with a zesty marinade made from soy sauce, lime juice, and a blend of spices. Marinating the steak overnight not only enhances its flavor but also ensures it remains tender and juicy when cooked.
The preparation begins with roasting hatch peppers, tomatoes, and onions, which adds a smoky depth to the salsa. The roasted ingredients are then blended with garlic and cilantro, creating a fresh and vibrant topping that complements the rich meat perfectly. The addition of queso on top as it melts adds a creamy texture that ties the dish together.
Assembling the tacos is a breeze, and they can be topped with additional salsa, onions, and cilantro for extra flavor. These tacos are not just a meal; they are an experience that brings friends and family together, making them perfect for casual gatherings or taco nights. The combination of flavors and textures makes each bite a celebration of Mexican culinary traditions, and they are sure to impress anyone who tries them.
Recipe Details
Steps & Tips
In a bowl, add 1.5 tbsp of Hugo Maggi, 1.5 tbsp of soy sauce, 2 tbsp of avocado oil, juice of one lime, juice of half an orange, 2 tsp of garlic salt, 1 tsp of ground cumin, chili powder, oregano, black pepper, and 0.5 tsp of salt. Mix well.
Pour the marinade over 2 lbs of ranera meat, ensuring each piece is fully coated.
Cover the meat and marinate overnight or for at least 2 hours.
Tip: Marinate the meat overnight for better flavor.
Take the marinated meat out of the refrigerator and allow it to come to room temperature. Roast 5 hatch or Anaheim peppers, 5 tomatoes, a small piece of onion, and one jalapeno over high heat until roasted.
Tip: Roast the tomatillos until they change color for optimal flavor.
Transfer the roasted tomatillos, jalapeno, and onion to a blender.
Add 1 garlic clove, a handful of cilantro, and 0.5 tsp of salt to the blender. Blend until smooth.
Tip: Let the roasted chilies sweat to enhance their flavor.
Peel the roasted chilies, remove the stems and seeds, and cut them into strips and then small squares.
Tip: Cut the chilies into strips and then into small squares for even distribution.
Heat a pan over high heat and cook the steaks for 2 minutes per side.
Remove the first steak and repeat the cooking process with the remaining steaks.
Chop the cooked steak into pieces.
Return the chopped meat to the pan over medium-high heat, add the roasted peppers, and cook together for 1 minute.
Add the salsa to the pan, reserving a little bit, and mix together.
Allow the mixture to cook for a few minutes.
Tip: Allow the mixture to cook for a few minutes to meld the flavors.
Top the mixture with queso Oaxaca and allow the cheese to melt.
Tip: Top with queso Oaxaca and let it melt for a creamy texture.
Once the cheese melts, get ready to serve.
Ingredients
Ingredient: Dairy
→ Substitution: Vegan Cheese
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Hatch peppers are known for their unique flavor and are often used in Mexican cuisine.
- •Marinating meat overnight enhances its flavor and tenderness.
- •Roasting vegetables before blending can intensify their flavors.
- •Using a mix of lime and orange juice in marinades adds a balanced acidity.
