Carne Asada Tacos on the griddle
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- čas přidán 26. 02. 2022
- These carne asada tacos on the griddle are an awesome and easy flat top grill recipe for your Blackstone, Camp Chef, or Pit Boss! If you're craving flat top grill tacos, then try this flavor-packed carne asada taco recipe! And we even added in some chorizo for some extra flavor!
Start by marinating your flank steak or skirt steak in a mixture of:
- Lime juice
- Orange marmalade
- Olive oil
- Soy sauce
- Worcestershire
- Paprika
- Cumin
- Chili powder
- Chipotle chili pepper
- Black pepper
- Adobo seasoning
*Whisk together all ingredients and pour into a gallon size Ziploc bag with your meat. Refrigerate for about 2 hours.
Then, make an easy "charred" pico de gallo by charring roma tomatoes, quartered sweet onion, and a halved seeded jalapeno on the griddle, turning once. Once your veggies have a nice char on them, take them off the grill and allow them to cool down a bit before dicing them up.
Add the diced charred vegetables to a bowl with minced garlic, chopped cilantro, and lime juice. Mix it all together.
Make sure your griddle is ripping hot and cook your steak until your desired doneness. While your steak is cooking, you can also cook some chorizo on the griddle to add to your carne asada tacos. Then take it off the flat top grill and let it rest before slicing it against the grain.
We topped our carne asada tacos on the griddle with melted white cheese sauce, chorizo, and that roasted pico de Gallo. Awesome!
@campchef
#carneasadatacos #tacos #carneasada #griddlecooking #besttacos
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Yesssir… Some delicious looking tacos.. The flat top king does it again… keep doing your thing ! God Bless you and your family brother ! 🇺🇸🇺🇸 🇺🇸
Thanks! You too!
Orange marmalade is an awesome grilling sauce and marinade ingredient. You guys are rapidly becoming one of my favorite flat top grilling channels.
Thank you for the kind words.
Man does that ever look good. Love the idea of charring the veggies. Thanks for this awesome cook.
Another fun video by the two you, I was always impressed watching the chow hall cooks doing amazing work and you’re taking that skill to a much higher level.
Thanks so much.
I'm gonna have to that marinade!! Look amazing
Looks great, for us old people we use a lime or lemon squeezer lol
HAHHAAHA, I understand
Love that marinade, and the salsa! Excellent as always!
Thanks so much
Wow!!!
I made your Carna Asada tonight and it turned out frinking awesome.
Keep cranking them out and I'll keep trying them.
Thanks for sharing your talent.
Thanks Gary. Much appreciated
Your vid’s are so informative and entertaining. I bought myself a Weber flat top griddle for Fathers Day and I’ve learned so much from videos. Thanks. Love your tips and tricks. Gary in the Great White North Canada eh.
Hey thanks Gary.....
Love the SIZZLE !!!!!
You two are fantastic! Please NEVER stop sharing your skills! #makingtheworldbetter
I really appreciate that Dan..thank you
Nailed it 👍🏻! Doing something similar with a brisket on the Egg today. Brisket street tacos.
Sounds great!
Like the idea of adding the zest
Honestly it depends on the mood and day,
Pit Boss is maintenance free just clean like a skillet but has very minimal limitations..
Camp chef is hard to move and no hinged hood,
The Blackstone is a breeze to move has a hood and a larger surface
Perfect timing. We did Carna Asada a couple of months ago. I marinated the skirt steak and then threw it on my Camp Chef Pellet Smoker set on low smoke for about 45 minutes. Then threw it on the Camp Chef flat top and it turned out great. Such a good Taco. Thanks for sharing your recipe.
That is awesome! I am going to include it more cooks down the road
Great microplane technique. I have used this technique for years.
I also was amazed by the chow hall cooks and I admired them for their skill and ease of technique. You do them and yourself proud. Thanks for entertaingly sharing your experience and knowledge.
I appreciate that Rich...
Pre-Slicing it with the grain made me 🤦🏻♂️…. BECAUSE I NEVER THOUGHT OF IT!!! Such a great tip to keep track of the grain so you can cut it up right!
Happy to help!
THAT LOOKS INSANELY GOOD!!
Thanks Lonnie
You weren’t lying Bro, those tacos look absolutely🔥 FIRE🔥 😋👌!! Outstanding cook Brotha 👊🏼😎🤙🏼! Adding the chorizo with the pico is a game changer…
Thanks Mike. Definitely one of my favorites.
Greetings from the Pacific Northwest, You have a great channel!!! I love grilling and smoking on a Weber kettle and you have absolutely sold me on the versatility and capabilities of a griddle. Also I’m right in the middle of a deck remodel and building a similar roof to yours. Looking forward to exploring more of your channel.
Hey welcome to the family...really appreciate that..
Some truly amazing tocos Neal! You better double bib on those boys cuz your gonna need it! You’re really amazing to watch and you come up with awesome recipes. This was outstanding! Cheers brother!
As always thank you Jay. Cheers
Awesome recipes, thanks for sharing ❤️❤️👍❤️❤️❤️
Absolutely
I’ve been making these every few weeks for years. Never gets old. Best to marinate overnight - the acid from the limes doesn’t is too diluted to cook the meat and the flavor is multiplied. Warm tortilla shells also enhance the flavor. My first taco layer is refried beans. A real time saver is to use for roasted Rotel tomatoes from the can (especially because decent store bought tomatoes are hard to find year round). I experiment and switch it around each time and you can’t mess this recipe up. The hard part is finding flank steak at a decent price - the price has doubled in the last 2 years unless on sale. B
Boy all that is the truth. The dang price of everything. Heck in a recent video avocados were 2.50 each. no thank you
Another excellent cooking video from the 👑.
I appreciate that
My wife is from Sinaloa, MX and she also loves to use Soy Sauce in the marinade. Great job, it looks delicious.🔥
Hey that’s awesome. Glad to hear someone doesn’t think I’m crazy. Hahaha thanks for commenting.
When you marinade, try using a vacuum sealer instead of a ziplock bag. I have found that vacuum helps with getting flavors into meats. Great Video.
Great. thanks...
Great recipe! I've got a flank steak I've been waiting to use and this recipe should fit that bill!
Hope you enjoy
Mmmmmmm looks so good. Thanks
Hope you enjoy
awesome!
Ty
Awesome recipe man, and fully agree about charging your veggies. I love bell peppers off my blackstone seasoned with just a little bit of Greek seasoning.
You had me at greek seasoning;
@@TheFlatTopKing the one I use is cavenders, since I haven't quite gotten the hang of making a good replacement for it yet. Almost all my other seasonings and rubs are homemade.
Maybe one of your upcoming videos can be Chicken gyros, or the traditional beef/lamb if there is a good way to do it on a griddle. I will have to look back through your videos to see if you have done gyros before, so if I missed it my apologies.
@@patrickhenry236 i used cavanders in a ton of my videos. I personally think its one of the best all around seasonings out there.
Great video
You're killing me, Smalls! I'm watching at midnight. If it wasn't 5° outside, I'd go make that. Maybe tomorrow. That looks great!
Love the smalls comments, I say it all the time.
My kind of video, will definitely make it for family Sunday must go grocery shopping for a few ingredients I need. Thanks for sharing your recipe and have a beautiful day!!👌🏽
Hope you enjoy. What did you think of the soy sauce addition. Are you going to change the marinade, if so what are you going to do.
@@TheFlatTopKing ,no I’m gonna do the exact same marinade as you. I’ll let you know the results later in the day. Thanks
@@MiguelGonzalez-um3cx so people already upset i used soy sauce. Of course they haven’t tried it to know. Let me know.
@@TheFlatTopKing,
The result was unbelievably delicious, the soy sauce may not be Mexican but it took it to a higher level of flavor. You receive a big shout out from my kids, they loved it!! Thanks buddy!!👌🏽
Dam I watch and save all your videos and subscribed 👍going out this weekend and buying the pit boss griddle love my Blackstone but I want more I still use my 22" in my toyhauler because it's very convenient dig your style of cooking keep up videos 🍺👍👍👍
Hope you enjoy it. Thanks Brad
Hey Neil I really like your videos, I just purchased the Camp Chef FT600 along with their 16" pizza oven attachment and will hopefully have it assembled within the next 2 weeks (I'm useless when it comes to putting things together, hired a handy man). I was an Executive Chef for 18 years and an Executive Pastry Chef for 3 years. I make a dish very similar to what you made in this video and I have a tip for you that can make your protein even more flavorful (if you weren't already aware).
After you have finished with your marinate save some to the side (not in the bag with the meat) and after you are done cooking your meat when you would let it rest for 10-15 before cutting it, insert the meat and the extra marinade back into the bag and let it rest. What happens is that the pores of the meat are opened and expanded while hot and as they cool in the bag with the extra marinade (squeeze all air out of the bag) the meat will inhale the marinade to add even more flavor the meat. You will notice after 10-15 most of the marinade will have disappeared from the bag. This works with almost any protein, especially with all red meats, pork, & poultry...be interested to hear what you think.
I have Never heard of this and if as advertised we need to keep a secret...GAME CHANGER for sure..thanks
This fella can cook!
TY
Firing up my flattop tomorrow for family dinner. When I roast off my veggies I’m going to toss in some fresh garlic cloves . Not sure if it’s right but we are going in with it.
thats whats its all about...maybe smash them first....
So beautiful
Thank you so much
I watch your videos regardless but extra shout out to the WWP swag!
Ty Buddy
Yeah Americans putting their twist on Mexican food that's cool because that's a good a hybrid Mexican food man
Yess sir, thats what I'm talkin about! I love me some fajita's. And yours are done right for sure, gringo or not lol
Thanks so much Love that cheese dip and chorizo
wow, this looks delicious!!! Not sure i'd call the salsa pico though since pico is made will all raw ingredients which are cured with the lemon/lime juice. Definitely going to try making it though since it does look pretty darn good.
Hope you enjoy
Looks great!! Try a dash or 2 of Cumin in your Pico, really enhances it!
Good point.
Dang, I need to go to your house for dinner that looks good!
I just did a quickie creamy mushroom steak pasta.
Man I roasted a corned beef yesterday and going to make rubans today. I am pumped. fresh sliced corned beef, with a kick of horseradish.
@@TheFlatTopKing oh yeah with horseradish!!!
@@toddstropicals absolutely epic
EXELANT video Neil, you really should make videos no some of these meals you put together, ps your camera woman / wife does a real good job.... ALSO I like your wounded worriers pull over .. Thank you both FRANK from montana.....
Hahaha. I hear ya. I wear it with pride.
Those Carne Asada Tacos look so darn good. Not a video you want to watch right before going to see the VA doctor for a physical since you always need to fast just in case they want to draw blood. That is OK though I saved the video to my Blackstone Griddle playlists. The weekend will be here before I know it, I really want to try this cook. What was your rating (MOS sorry Army Vet) in the Navy? Culinary Specialist? If my parents had stayed in California I probably would have gone Navy, as a kid a neighbor who was stationed at Long Beach took me on a tour of his ship. We had lunch aboard the ship and it really impressed me. But my parents moved back to Louisiana so I joined the Army, from a chow stand point Navy would have been better. I don't think bad cooks last long on ships at sea.
Hey thanks for your service..Yes CS2...yeah these bad boys were great...
There is a sauce similar to W-sauce that is used in hispanic cooking called maggi sauce.
thats cool...I haven't heard of that...i will look for it, Thanks Bud
Hopefully folks paid attention to your comments on the lime in the marinade and the time. A little tenderizing is a good thing, too much makes mushy meat. Over 16k and rolling.............I'm still betting on 20k by Easter.
We need it to kick up there. Lets hope, I want to hit 30 for some exciting news. At least to me
So I'm curious. The amazing Gordon Ramsay sometimes will cook with his awesome kiddos. Ever thought of cooking with the girls?
Absolutely. We have a few that we cooked together on videos.
Hi Love the show with you two. But Pico is supposed to be cold and fresh not cooked. You just made an interesting salsa!
Great job just lil 411 put your limes in the microwave for a few seconds and they will not be as tough when you squeeze them.
oh crap, i hope so. If so thanks much.
Nice video. Although, carne asada not over a open fire is a sin!
💥💥💥💥❤️❤️❤️❤️
TY Ron
If you had to break down and bring 1 of your griddles to a college football game which one would you pick and why?
Unfair question today. Let me cook on my new one at least 5 to 10 times and i can tell you. Biggest thing is how portable do u want it. Does that matter to u
@@TheFlatTopKing I would move it probably 10 times a year. I can strap it down on my trailer. I just don't want it to vibrate apart.
What kind and where can I get that chopper you use on your veggies?
Thats just a standard chef’s knife from my set. I have a set of four star henckels.
👍🏻🎥❤️👨🍳❤️
Ty
I have a smoker and 2 different grill’s and a gas grill so a flat top is next
Its more addictive than the others. I think. I absolutely love my weber and my old smoker but these things are like adult toys
WOULD BE NICE TO GET A PUBLISHED RECIPE with ingredients and amounts
Yeah not all recipes make it to the website...just not enough time...we try but fail more than we get on....
Where’s the the Pitboss videos??????
Coming, just waiting on some stuff to get finalized
You need a grillin apron😁
I agree
F.T.K strikes again!!!
Yeah those were awesome....that tender filet
those with weak hands or arthritis just get a lime / lemon squeezer
My local grocery store Canada don't carry flank steak, I asked why butcher said it's cause its expensive???
Yeah I understand...this recipe can go with anything beffy. Try sirloin or even chuck eye steak.
What are some of the most difficult aspects of cooking on a griddle that you were able to overcome?
The cost of flank steak !!!
Always worried about rust and seasoning. Its a constant thing with weather and food.
Lets not talk about the cutting board.
😉 Kidding man...looks good. Cant wait to see some cooks on the Pitboss. I got my 4 burner cpl weeks back. I work in the hospital and really havent had time or really the ambition to put it together yet and get to cookin on it.
I am one of those folks who palate tastes dish soap water when I eat cilantro. NASTY STUFF
I wonder if that is a chemical in certain people...i fee like that most blue cheese...very and i mean very few ones can i tolerate...i wonder if somethings to that
I believe that is true. Most people are like you, they love it. I worked in Texas for several years and I was surprised to learn a lot of Hispanic people don't care for cilantro. Most of them like a little in the food like a garnish. As far as blue cheese, I love it. I love to make homemade blue cheese dressing. It is so much because you control the kind of blue cheese you use and the amount you use.
The little Mexican meat markets around Houston were amazing. They all had steam tables and they did homemade tortillas for breakfast tacos, chorizo and potato would knock your socks off. And for dinner they would do carna asada, carnitas, Al Pastor, and barbacoa. Soooo Gooood.
Hey I really do enjoy your channel. I am hoping to heat up my CF flat top this weekend. I will look over some of your older videos and pick something to cook. I will comment on the one I choose to let you know how it goes.
Soy sauce in your marinade? So Asian carne asada. Just keep the marinade simple all you really need is lime, salt, pepper.
Try it before you knock it. Like I said i didnt come up with with I just know its good.
Yeah, but you can't make soup...
That would be a challenge for sure.
Worch-sauce ? , sugar free jam? , Soy sauce? I am sorry I like your channel but I have to say something all that stuff has nothing to do with Carne -Asada I have eaten food in Mexico of Guadalajara sorry too rant but dear sir Carne -Asada is beautiful thing don't jumble it up with garbage ingredients. Marinating beef or chicken or what ever with peppers and spices dude please I respect your channel but that crap with jam? please ..........WTF? no ...........!!!!!!
Well I think your looking at it wrong...I appreciate you telling like it is but there are many ways to make anything..
The jam as you say represents citrus wit out all the sugar.. The other two ingredients are a personal choice that can be substituted why a varieties of item...flavor is flavor regardless where is comes from...
Lastly I never said one time this was Guadalajara authentic....I just said this is a way to make it...