Awwhh fall – the season of changing leaves, apple cider, and flannel. Beautiful time of year. Unless, of course, you happen to live in the desert. Then, fall is just plain strange.
Two weekends ago, most of our neighbors spread a thin layer of poop all over their front lawns. (Poop!) They called it “fertilizing the over-seed”. I called it an absurd amount of bull-crap. Also, that Saturday was – apparently – the only day of the year to do such a thing, as everyone coordinated their efforts perfectly; the entire city has smelled like western-Nebraska ever since.
Secondly, nearly every home in our neighborhood is already decorated for Halloween. Does that seem strange to anyone else? I distinctly remember that, when I was younger, my mom would bust out the Halloween decorations right about the same time I would come up with a costume… you know… on Halloween morning. When did Halloween become seasonal?
(It’s probably all the poop in the air.)
I don’t know about you, but I need some tacos. Lots of tacos. Tacos stuffed with grilled corn, cilantro, and cotija. Carne asada, grilled over mesquite, to counteract the stench of “fall”. Tacos, served with beers, to fend off all the crazy that’s going around.
Carne Asada and Grilled Corn Tacos
Serves 4 (2-3 tacos per person)
Marinade stolen from Tyler Florence
- For the carne asada:
- 2 pounds skirt steak (or flank, if you can’t find skirt)
- 4 garlic cloves, smashed
- 1 big splash apple cider vinegar (or white vinegar)
- 2 limes, zested and juiced
- 1 orange, juiced
- 1 jalapeno, stem removed and rough chopped
- 1 handful cilantro leaves
- salt & pepper, to taste
- 1/4 cup olive oil
- For the grilled corn:
- 4 ears sweet corn
- 2 shallots, peeled and thinly sliced
- 1 jalapeno, stem and seeds removed, finely chopped.
- 1 small handful cilantro leaves
- 1 lime, halved
- olive oil
- salt & pepper
- For serving:
- 8-12 small, corn tortillas
- cilantro, chopped
- shredded lettuce
- cotija cheese
- (optional) tepin salsa
- In a blender, combine all the carne asada ingredients (less the steak, of course). Blend until smooth.
- Place the skirt steak in a dish (or large plastic bag) and cover with the marinade. Cover the dish (or close the bag) and let marinate, in the fridge, at least 2 hours (5-6 is best, but don’t marinate overnight, as the citrus juice will make the meat mushy).
- Pre-heat a grill, grill pan, or broiler to high heat.
- For the corn, rub the cobs with a little olive oil, salt, and pepper. Cook the corn, turning occasionally, for 12-15 minutes or until slightly charred. Grill the limes as well, cut-side down, until slightly charred, ~3 minutes. Cut the corn off of the cob, and toss with the shallot, jalapeno, cilantro, and the juice from the grilled lime. Season with salt and pepper, to taste.
- Cook the steak, 4-5 minutes on each side (for medium). Remove from the heat and let rest at least 5 minutes. Slice the meat against the grain and then chop the slices into small pieces.
- Do your taco thing. Don’t forget the cotija. (Or the tepin salsa!)