Asada tacos with cilantro la crema.
The summer season is grilling season and it’s hard to go wrong with fresh meat folded up in a warm tortilla. Try this recipe if you want to go south of the border without leaving the back yard.
2 lbs. tri-tip (or similar venison cut)
2 lbs. chicken (or upland bird)
2 cups diced onion
2 cups julienned red, green, and yellow peppers
1 cup diced stemmed cilantro
4 Tbsp. taco seasoning
2 Tbsp. Montana Mex chili seasoning
1 Tbsp. Montana Mex jalapeno seasoning
1 cup apple cider vinegar
1 bottle red taco sauce (12 oz.)
1/2 cup avocado oil (or oil of your choice)
1 pack of street or preferred tortillas
Cilantro La Crema Ingredients
1/2 jar Crema Mexicana
1 cup of diced stemmed cilantro
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Remove fat and silver skin from steak and chicken.
Spice the top, sides, and bottom of both steak and chicken with all spices and let sit for two minutes minimum.
Next, in two containers or zip-lock bags, split the quantity of vinegar, taco sauce, and limes in two. Mix well and add steak and chicken. Set aside for at least 10 minutes.
After meat has marinated, transfer to grill when heated to 375 degrees. Grill steak 3-5 minutes per side and chicken 8-10 minutes per side, or until steak is 135 degrees and chicken is 165. (Tip: I usually pull the chicken at 163 and the steak at 130.)
While meat is cooking, heat a skillet on medium and add half the oil. Sauté peppers, onion, and cilantro until glazed; set aside. Use remaining oil to prepare tortillas.
Cilantro La Crema Preparation
In small bowl, pour half-jar of Crema Mexicana.
Purée cilantro and spices in blender; add to Crema.
Mix well and set aside. Sauce will thicken upon standing.
When everything is cooked and ready to go, load the tacos with ingredients, along with your favorite fixings. With the remaining limes cut into slivers, give the tacos a fresh squeeze. Enjoy them with your favorite rice-and-bean recipe.
With over 28 years in the food industry, Troy Heusel has a passion for creating new recipes. You will most likely find him talking to customers at Kenyon Noble about BBQs, visiting with them about a new recipe, or volunteering out in the community.