Tostada de Carne Asada

There are 3 tastes that enhance the flavor of any dish: saltiness, acidity, and umami. Incorporating any of these to any dish will immediately heighten its flavor. When we think of Mexican food, we think immediately think bright and flavorful. The emphasis on acidity, normally through citrus and/or a variety of different salsas, in Mexican cuisine is its most defining characteristic. These carne asada tostadas beautifully exemplify this idea. The salsa verde is the backbone of the dish, helping to offset the richness of the fatty steak and fried corn tortilla. Tread carefully with this dish because it may even be too flavorful.

Recipe

Serves 1

Salsa Verde

• 1 large jalapeño, halved lengthwise
• 1/2 large yellow onion, cut into chunks
• 4 tomatillios, halved
• Juice from 1 lime
• 4 cloves garlic
• 1/2 bunch cilantro
• Salt and pepper to taste

1. Heat a just a small amount of oil in pan over high heat. Once oil is smoking, add onion, garlic, and tomatillos. Char on all sides.
2. Once onion, garlic, and tomatillos are properly charred, add a half cup of water and cover. Let steam for a few minutes, then uncover and reduce liquid for another minute.
3. Add charred ingredients to a blender with juice of a lime, and cilantro. Blend until desired consistency. Season to taste with salt and pepper.

Carne Asada

• 12 oz skirt steak
• 1 tsp coriander
• 1 tsp oregano
• 1 tsp cumin
• Juice from 1 orange
• 4 cloves garlic, crushed
• Black pepper to taste
• 3 tbsp soy sauce

1. To a mixing bowl add skirt steak and all above ingredients. Marinate for at least an hour, preferably overnight.
2. Before searing, pat steak dry with paper towels. Get a pan with 1 tbsp neutral oil smoking.
3. Sear 2-3 minutes per side. Let rest, slice into 1 cm cubes.

Quick Pickled Onions

• 1 red onion, sliced
• 3/4 white distilled vinegar
• 1/4 c water
• 2 tbsp sugar
• 2 tsp sea salt

1. Slice onions perpendicular to the root into rounds. Set in a glass or metal container.
2. In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over onions.

Fried Corn Tortillas

• 3-4 corn tortillas
• Salt to taste
• 2 tbsp sugar
• 2 tsp sea salt

• Add at least 1 cm of oil to a pan. Once oil is 350ºF fry tortillas in batches for about 2 min per side.
• ** If you do not have a thermometer, dip a wooden spoon or chopstick into the oil. If it starts to bubble, oil is at the right temp for frying.