Carne asada tacos recipe

(Toledo News Now) - Recipe courtesy Carmel's Mexican Restaurant, 2947 Tremainsville Rd, Toledo, OH


5 Garlic Cloves

1 1/2 Cups Liquid Smoke

1/2 Cups Orange Juice

1 Tablespoon Soy Sauce

1 Tablespoon Honey

2 Tablespoons Cumin

2 Tablespoons Light Chili Powder

2 Teaspoons Ancho Chili Powder

1 1/2 Teaspoons Mexican Oregano

1 Tablespoon Olive Oil

Zest and Juice of 1 Lime

Zest and Juice of 1 Lemon

2 Dried Chipotle Peppers

3-5 Pounds of Flank or Skirt Steak

1 Pack of Corn Tortillas

1 Lime Quartered to Squeeze on Tacos

6 Ounces of Shredded Provolone Cheese

2 Ounces of Cotija Cheese

3 Ounces of Oaxaca Cheese

In a medium sauce pan over medium high heat, saute the garlic cloves until aromatic. Add the liquids, spices, chipotle peppers, zest, lemon and lime juice. Bring everything to a boil. Turn the heat down and simmer for a few minutes to marry all of the flavors. Blend until smooth and let cool. Pour marinade over the steak and let stand in the refrigerator for a minimum of 8 hours. 24 hours is preferred.