Thursday, August 07, 2008


Why make tacos when they're so readily available anywhere in Southern California? I guess it's mostly for the challenge. But I'll have to say, my tacos, while good, can't keep up with the trucks.
asada tacos
It seems rather lame to have to turn to the New York Times (shame on the LA Times for not taking advantage of their own local cuisine) to get a great asada recipe. This comes from the local El Parian. And it's very, very, very good. I didn't make the chile pasilla salsa this time, but will definitely try in the future.

- 2 tablespoons salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 2 pounds flap steak (see note)
- 2 limes, quartered (optional)
- 2 avocados, peeled and thinly sliced (optional)
- Cooked black beans (optional)
- 1 cup Oaxacan chili pasilla sauce (recipe here) (optional)
- About 12 small tortillas (optional).

Prepare a charcoal or gas grill. In a small bowl, combine the salt, black pepper and garlic powder. When the grill is very hot, place the meat on the grill, fat side down. Sprinkle half of the salt mixture over the meat and cook until nicely browned, 6 to 9 minutes. Flip and sprinkle the remaining salt mixture over the meat and cook for another 6 to 9 minutes, or until the internal temperature reaches 140 degrees. Let rest for a few minutes, then thinly slice against the grain and serve with lime wedges, avocado slices, black beans, Oaxacan pasilla sauce and tortillas, if you choose. Serves 4 to 6.

NOTE: If you cannot find flap meat, substitute hanger or skirt steak and cook for about the same amount of time or until it reaches 140 degrees.

Recipe adapted from El Parian in Los Angeles. Published in the New York Times, July 27, 2008.

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Anonymous Anonymous said...

i love el parian's asada! one of the best i've had. it's so juicy and well seasoned. can't wait to try this recipe. thnx!

27/9/08 14:28  

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