So....there is no way I can go back to the boxed tacos mixes now that I've found a quality carne asada recipe. I started with
this recipe for the pickled onions (which, by the way, don't try them on their own; they taste amazing on the tacos, though) and moving to
this recipe for the carne asada marinade. Go for the mojo sauce in the Tyler Florence recipe and marinade chicken or flank steak for at least three hours. I took three skinless chicken breasts and sliced them horizontally, pounding out each half to make for a quicker grill time. After marinating, I brushed off any residual garlic from the meat to avoid burning any garlic (a taste that will overwhelm anything you cook) and placed the chicken on a preheated grill pan.
The marinade is really just as simple as those boxed taco mixes, but the flavor is much fresher and much, much better. Just try it. Garnishes included the pickled onions, chopped tomatoes, shredded cheese and diced avocado.
Sides included some mashed black beans that were heated up with a splash of chicken broth and chopped green chiles. And (you'll be seeing a lot of this): fresh corn. I really cannot get enough of fresh corn when in season, so it will probably grace our dinner plates more than once a week until the hubby starts begging me to find something else to serve with the entree.
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