Carne Asada Tacos | Gary's Quick Steak
Serves 6
INGREDIENTS
4 Garlic Cloves (chopped fine)
1/4 tsp Cumin
1/4 tsp Hot Chipotle Powder
5 Red and Yellow Mini Peppers (sliced into rings)
1/2 Jalapeno Pepper (seeded and diced fine)
1 12 oz. Gary’s QuickSteak Beef
1 Lime (juiced)
18 Corn Tortillas (warmed)
1/4 C Green Salsa Verde
4 oz Cotija Cheese
1 C Cilantro Leaves (torn or rough chopped)
Prepared Guacamole
Additional Limes
Pickled Onions
- 1 Red Onion (sliced thin)
- 1/4 C Kosher Salt
- 1 Tbsp Sugar
- 1/2 C Apple Cider Vinegar
INSTRUCTIONS
- To prepare pickled onion, place sliced onion in a bowl with salt and sugar, let sit for 10 to 20 minutes, place in a strainer and rinse under cold water. Place onions in bowl with vinegar, cover and refrigerate.
- In a large skillet begin to prepare Gary’s QuickSteak Beef according to the package directions. After flipping the beef portions, add the first 5 ingredients and sauté for an additional two to three minutes.
- Pour lime juice over beef and let rest a few minutes.
- Assemble the tacos in the warmed shells filling with the seasoned beef and peppers. Add salsa, guacamole, cheese, onions cilantro and pickled onions.
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Serves: 18 Prep: 10 Minutes INGREDIENTS 1 1/4 cups kosher salt 1 cup dark brown sugar 3 bottles (12 ounces each) Blue Moon® Belgian White 4 cinnamon sticks 4 oranges, 3 zested (about 3 tablespoons) and juiced (about 3/4 cup), 1 thinly sliced crosswise 3 star anise pods 2 tablespoons coriander seeds 1 tablespoon cardamom pods 1/2 tablespoon fennel seeds 1/2 tablespoon whole allspice 2 teaspoons ground nutmeg 1 teaspoon ground cloves INSTRUCTIONS 1. In large saucepot, heat salt, sugar and 4 cups water to a boil over high heat, stirring occasionally; remove from heat. 2. Add beer, cinnamon sticks, orange juice, orange zest, orange slices, star anise, coriander, cardamom, fennel, allspice, nutmeg, cloves and 12 cups cold water to salt mixture; use immediately or refrigerate until ready to use. CHEF TIP(S): To brine a 12 to 14 pound turkey, remove neck, giblets and liver from turkey. Place turkey in 3-gallon saucepot or bucket. Pour cooled brine over turkey; place heavy plate or bricks on top of turkey to completely submerge turkey in the brine. Refrigerate turkey in brine at least 12 or up to 18 hours. Approximate nutritional values per serving (1 serving (based on 18 (6-ounce) servings of turkey)): 319 Calories, 12g Fat, 4g Saturated Fat, 183mg Cholesterol, 303mg Sodium, 0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 48g Protein
Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
