Mexican street tacos from a Boston chef: Authentic? You decide.

Thanks PEOPLE magazine and Chef Ken Oringer (who?) for this yummy Carne Asada Tacos recipe. He includes 2 delicious toppings that I've also shared with you below.



Carne Asada Tacos

1/2 small onion, diced
3 garlic cloves, sliced
6oz Coke
2 Tbsp olive oil
1.5 Tbsp soy sauce
1.5 lbs skirt steak
corn tortillas (next time I'll use the doughy flour ones that you cook yourself. We hate corn tortillas.)

1. Combine onion and next 5 ingredients in a Ziploc bag: chill at least 1 hour or overnight. (I chilled overnight). Drain steak and pat dry with paper towels.
2. Grill over medium-high heat for 5-6 minutes on each side for a rare/medium-rare doneness. Let rest, covered, for 4 minutes, then slice across the grain into thin strips.

Before I made the steak above, I made my 2 toppings. You may or may not thank me for this later. Depends on how you feel about really yummy food. Matt doesn't know what's good for him, so his opinion counts as much as a Penn State football win. (Honey, did I say that right?)

Cheesy Corn Salsa (that I could eat with a spoon)

Microwave 1 can of drained corn in a large bowl for 2 minutes. Stir in 1/2 cup crumbled queso fresco cheese, 1/3 cup mayonnaise, 1 Tbsp lime juice, salt and pepper.

Then I whipped up Chef Oringer's delicious and incredibly spicy, smoky salsa. I used my food processor but I chopped each food group separately. If you chop your tomatoes with your onions and jalapenos, your tomatoes will be mush by the time your onions are dicey. Once you broil them, the tomatoes only need about 3 short pulses.

Broil 8 plum tomatoes, halved; 2 jalapenos, seeded and halved; and 1 small onion, quartered, on a baking sheet for 10 minutes or until charred. Remove and cool. Pulse with 1/3 cup cilantro leaves; 2 garlic cloves, salt, pepper and 1 Tbsp lime juice.