Carne Asada Jalapeño Tacos
Difficulty: Easy
Ingredients
- 3lbs beef tacos meat
- 8 large yellow corn tortillas
- 8 large jalapeño peppers
- 1/2 cup cheese (mozzarella or chihuahua melting cheese)
Pico De Gallo
- 1 large tomato
- 2 Serrano peppers
- 1/4 sweet onion
- 2 tbsp cilantro
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Preheat grill to 350 degrees Fahrenheit.
- While the grill is heating up, prepare the jalapeño peppers by slicing off the stem and cutting them in half lengthwise. Leave the seeds and veins for an extra kick of heat.
- Once the grill is preheated, place the jalapeño peppers on the grill and allow them to roast for about 5-7 minutes per side or until they are nicely charred. Remove them from the grill and set them aside in a bowl and cover them with foil to steam for 10 minutes.
- In a food processor, add the tomato, Serrano peppers, sweet onion, cilantro, lime juice, salt, and pepper. Pulse a few times until you have a nice chunky Pico de gallo. Taste and adjust the seasoning as needed. Set aside.
- Place a large skillet on the grill and preheat it. Once hot, add the taco meat and season it with your favorite taco seasoning. Cook until the meat is nicely browned, stirring occasionally, and cook it through.
- Once the meat is cooked through, add the cheese to the skillet and stir until the cheese melts. Remove from heat.
- While the meat is cooking, warm up the tortillas. You can do this by heating them on the grill, in a skillet on the stove, or in the microwave.
- To assemble the tacos, remove the stem and cut the jalapeño down the middle, but not all the way. Leave the seeds and veins for an extra kick.
- Top the tortillas with lots of meat, then add the Pico de gallo.
- Serve and enjoy!
Notes
These tacos are perfect for a summer barbecue, a backyard cookout, or a fun family dinner. The grilled jalapeño peppers add a nice smoky flavor and a little bit of heat, while the Pico de gallo adds a fresh and bright flavor. Enjoy!
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