Carne Asada Street Tacos
Ingredients
4 corn tortillas
4 ounces carne asada meat, chopped
1/2 cup shredded cabbage
1/2 cup pickled red onions
salsa as desired
guacamole as desired
Pickled Red Onions:
36 ounces red onions, julienned
2 ounces pickling spice
1 1/2 cups red wine vinegar
1 1/2 cups sugar cane vinegar
6 ounces sugar
3 1/4 ounces sea salt
2 teaspoons ground cumin
2 teaspoons ground coriander
Directions
For Pickled Red Onions: Cut onions and place in large glass bowl. Wrap the pickling spice in cheesecloth. Add vinegars, sugar, salt, pickling spice, cumin and coriander to a nonreactive sauce pan. Bring the mixture to a boil; pour over the onions. Put bowl of onions in the refrigerator to cool. After onions have cooled, cover container. Store in the refrigerator for up to two weeks.
For tacos: Warm tortillas on a griddle or sauté pan. Heat carne asada meat.
To serve, place 1 ounce of carne asada meat in each warm tortilla. Top with two tablespoons of shredded cabbage and two tablespoons of Red Onion Relish. Add salsa and guacamole if desired. Serve immediately.
Special notes
Recipe and image by Chef Justin Brown for the National Onion Association.
