Pressure Cooker Carne Asada Tacos Recipes

Steps:

• Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
• Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
• Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
• Heat tortillas in a microwave safe plate until warm, about 1 minute.
• Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Steps:

• Mojo Marinade Finely chop garlic (I use an electric chopper) add, salt and pepper. Mix well. Add lime, orange juice, cumin and oregano and onion. Mix well. Add oil and mix again. Pour over skirt steak pieces and marinade 3 up to 12 hours. Longer than 12 hours will break down the texture of the meat and make it mushy. For Tacos One hour in advance, remove steak and marinade from refrigerator. Set pressure cooker on saute mode. Add olive oil and saute onions until translucent. Stir in the soy sauce and smoked paprika. Add the skirt steak and marinade. Stir to combine. Add lid and set pressure cooker for 5 minutes. Let the pressure naturally release for 15-20 minutes. Let out the remaining pressure. Warm the tortillas for 30 seconds on each side in a dry skillet, until toasty and pliable. Serve with corn tortillas, pico de gallo, Cotija cheese and sour cream. If you are using more than 2 pounds of meat, add 2 minutes per pound. For a slow cooker, cover and cook on low for 7-9 hours or until tender. Calories: Carne Asada 68 per ounce.