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1. In a small bowl, whisk together the olive oil, juice of 2 limes, minced garlic cloves, ground cumin, Mexican oregano, chipotle chili powder, kosher salt, and black pepper to form the marinade.
3 clove Garlic cloves,
2 piece Lime,
3 tbsp Olive oil,
1 tsp Ground cumin,
0.5 tsp Mexican oregano (dried),
0.5 tsp Chipotle chili powder,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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2. Place the flank or skirt steak in a shallow dish or zip-lock bag, pour the marinade over it, and coat evenly. Let marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
600 g Flank steak or skirt steak
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3. Toast the guajillo dried chilies in a dry skillet over medium heat for 20-30 seconds per side until fragrant but not burnt. Remove stems and seeds, then soak in hot water for 15 minutes until pliable. Reserve the soaking liquid.
2 piece Guajillo dried chili
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4. On the same dry skillet over high heat, char the roma tomatoes, serrano chilies, and the garlic clove for salsa, turning occasionally, until well blackened on the outside and soft (about 8–10 minutes). Remove and let cool slightly.
4 piece Roma tomatoes,
2 piece Serrano or jalapeño chili,
1 clove Garlic clove (for salsa)
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5. Blend the charred tomatoes, charred serrano chilies, charred garlic, rehydrated guajillo chilies, and a splash of the guajillo soaking liquid together until smooth. Season with salt to taste. Set aside.
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6. Heat a cast-iron skillet, griddle, or grill pan over very high heat until smoking hot. Remove the steak from the marinade and pat the surface lightly dry. Grill for 3–4 minutes per side for medium-rare (internal temperature 54°C / 130°F), or 5 minutes per side for medium (60°C / 140°F). Transfer to a cutting board and rest for 5 minutes.
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7. Slice the rested steak against the grain into thin strips (tiritas). Squeeze the remaining lime over the sliced meat.
1 piece Lime
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8. Halve, pit, and slice the avocados. Finely dice the white onion and roughly chop the fresh cilantro. Arrange the lettuce leaves on a platter as taco shells.
16 piece Romaine or butter lettuce leaves,
2 piece Ripe avocado,
0.5 piece White onion,
0.5 cup Fresh cilantro
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9. Fill each lettuce leaf with a few strips of carne asada, sliced avocado, diced white onion, and a spoonful of salsa roja. Drizzle with Mexican crema and top with fresh cilantro. Serve immediately.
2 piece Ripe avocado,
0.5 piece White onion,
0.5 cup Fresh cilantro,
3 tbsp Mexican crema
