Carne Asada Tacos or Al Pastor Tacos

Name: Carne Asada Tacos or Al Pastor Tacos
Total time: 400
Yield: 6
Ingredients: 0.5 onion, chopped; 2 cloves garlic; 2 teaspoons chopped fresh parsley; 1 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon anise seed; 1 teaspoon ground black pepper; 0.5 teaspoon ground cumin; 0.5 teaspoon dried sage; 0.25 teaspoon ground thyme; 2 bay leaves; 5 whole cloves; 0.5 cup soy sauce; 1 cup cider vinegar; 1 orange, juiced; 1 lime, juiced; 2 pounds flank steak; 1 onion, chopped; 2 tomatoes, chopped; 0.25 (7 ounce) can chipotle peppers in adobo sauce, or to taste; 3 cloves garlic; 1 tablespoon water, or as needed; 24 (5 inch) corn tortillas; 0.5 onion, chopped; 0.5 bunch cilantro, chopped; 1 bunch radishes, halved

Recipe by Vic Voss from allrecipes.com

Dinner 7 Hr. 40 Mins.

Ingredients

6 servings

•

0.5 onion, chopped
•

2 cloves garlic
•

2 teaspoons chopped fresh parsley
•

1 teaspoon dried oregano
•

1 teaspoon paprika
•

1 teaspoon anise seed
•

1 teaspoon ground black pepper
•

0.5 teaspoon ground cumin
•

0.5 teaspoon dried sage
•

0.25 teaspoon ground thyme
•

2 bay leaves
•

5 whole cloves
•

0.5 cup soy sauce

•

1 cup cider vinegar
•

1 orange, juiced
•

1 lime, juiced
•

2 pounds flank steak
•

1 onion, chopped
•

2 tomatoes, chopped
•

0.25 (7 ounce) can chipotle peppers in adobo sauce, or to taste
•

3 cloves garlic
•

1 tablespoon water, or as needed
•

24 (5 inch) corn tortillas
•

0.5 onion, chopped
•

0.5 bunch cilantro, chopped
•

1 bunch radishes, halved

Instructions

Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
Heat tortillas in a microwave safe plate until warm, about 1 minute.
Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.