In the late 1980s, I bought a small cafe that served sandwiches, burgers, chicken, and tacos. The recipe for the tacos used flap meat and had a unique marinade flavored with oregano. At the time, flap meat was only sold commercially, and savvy chefs used it for a variety of dishes due to its delicious beefy flavor and affordability. Flap meat is bottom sirloin butt steak, a cut that is a bit further back than flank steak. In recent years, it has become available in retail stores.
Taco bars are very popular at catered events, and I have included some notes at the bottom of the recipe for how to set up a taco station, how to fry the shells, and what toppings one should serve them with. The fresh salsa recipe is perfect for tacos, chips, and more.
While I didn't keep the cafe, I did keep the recipe for the Carne Asada, which remains a party favorite to this day.
Carne Asada Crispy Tacos
Traditionally available at Mexican stands, tacos are one of the most beloved party foods. Carne Asada is marinated tender beef cooked and served in tortillas. The recipe below offers directions for crispy shells, but soft tortillas are very nice too. Cooked fresh and served quickly at a station the tacos can be part of a fiesta theme or stand alone as a tasty and casual entree.
Makes about 40 tacos
6 pounds beef flap meat 2 tablespoons granulated garlic
3 tablespoons lime juice 2 tablespoons dry oregano
¾ cup vegetable oil 2 tablespoon cumin
2 tablespoons salt 1 tablespoon chili powder
Trim and dice beef, add lime juice and oil. Season with salt, garlic, oregano, cumin and chili powder. Marinate a few hours to over night.
In a very hot pan cook seasoned meat in small quick batches. Do not crowd pan or it will steam. The best flavor comes from letting the meat brown over high heat. Add additional oil if batches begin to stick to the pan.
Cook taco shells by heating a pan of oil over medium high heat. Place tortilla in hot oil for a few seconds. Using tongs, turn over and cook the other side a few seconds more.
Fold tortilla in half on itself, cooking on each side until lightly crisp. Remove from oil to a raised mesh rack or paper towel. Continue with other shells, adding oil as needed.
When a portion of meat is cooked and a tortilla ready, build a taco by filling shell with two ounces meat, 1 ounce lettuce, 1½ ounces cheese and serve with salsa.
STANDARD TOPPINGS for 40 tacos OPTIONAL TOPPINGS
4 dozen 6 inch corn tortillas 3 to 4 bunches cilantro chopped
3 to 4 white on diced 6 limes cut in small wedges for guests
4 heads lettuce shredded
4 pounds cheese grated
32 ounces Salsa Fresca
SALSA FRESCA Makes about 30 2 ounce servings
6 to 8 ripe tomatoes chopped (enough to make 6 cups)
1 bunch cilantro chopped 1 tablespoon fresh lemon or lime juice
1 large white onion chopped 2 tablespoons garlic minced
¾ cup jalapenos seeded and chopped 1 tablespoon salt
¼ cup vegetable oil
Mix ingredients together in bowl. Chill at least 30 minutes.
Once chilled, adjust flavor if needed by adding salt, lemon juice and additional jalapeno.
COOKS NOTE
For soft shell tacos, flour or corn tortillas need to be served warm to keep elasticity. If not warm enough they will crack and leak taco ingredients.
Marinated meat can be grilled first and chopped for tacos after.
Chicken can be substituted for beef and prepared in the same way.
Flap meat is similar to skirt and flank, in that it comes from the less tender regions of the animal. This cut has become the food service industry meat for tacos. It has a wonderful meaty flavor and fine texture when prepared carefully.
EQUIPMENT FOR SETTING UP A TACO STATION
8 inch nonstick pan to cook meat.
Squeeze bottle for cooking oil.
9 inch pan to fry tortillas shells.
Set basket or tray of ready to cook tortillas covered with a damp towel.
Platter or warming tray for cooked meat and tortillas, if working ahead.
Containers and bowls for salsa and condiments.
Serving tongs, spoon for salsa.