Carne Asada Tacos
Believe it or not, I haven’t explored making tacos at home a ton beyond my favorite fish tacos I make each year as soon as it gets warm. I also love getting tacos from places who are masters at this craft because they’re usually superior. But, when I saw Sohla El-Waylly contributed a new recipe to BA/Basically, I had to give it a shot — and I’m so happy I did.
The salsa/sauce is truly incredible and unique here, and honestly would be great on other proteins if steak isn’t your speed. It involves chipotle chiles, charred garlic and somehow makes magic like all of her recipes. Also, the slaw topping is nice and bright and crunchy, though it definitely makes a lot more than you may need.
Pro Tip: Try making sauerkraut with all that unused green cabbage. I went ahead and got some started so you’ll know if it worked out based on whether you hear about this ever again. Regardless, thanks to my Dad for suggesting doing this!
Sohla's Short Rib Tacos + Cilantro-Lime Slaw
Bentley’s Way
I wasn’t able to find boneless short ribs, so I went with beef chuck that was pre-cut into cubes for stew. It actually worked really well, though I’m sure short ribs reign supreme. I followed the same instructions, but the cook time was quicker because they were in pieces.
I also apparently don’t keep white vinegar on-hand and didn’t feel the need to buy it just for this, so I used unseasoned rice vinegar instead.
She doesn’t specify tortilla type, but we used flour because that’s our preference.
We don’t have a grill so I used the skillet method for the beef, onions and tortillas. It worked great and was fast!
I served this with some simple cilantro-lime rice. Basically just cook some long grain white rice (like basmati) according to the package and add the juice of one lime, 1/4 cup chopped cilantro and some salt at the end.
Yesterday’s taco topping is tomorrow’s sauerkraut!