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Aco Combo Asada Recipe

Name: Rocio's Mexican Kitchens ACO COMBO ASADA Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lb Skirt steak; 0.333 cup Fresh lime juice; 0.333 cup Orange juice; 2 tbs Olive oil; 4 cloves Garlic; 1 tsp Ground cumin; 1 tsp Chili powder; 0.5 tsp Smoked paprika; 0.5 cup Cilantro, chopped; 1 tsp Salt; 0.5 tsp Black pepper; 1 piece Jalapeño; 1 cup Long-grain white rice; 2 cups Water; 1 tbs Olive oil (for rice); 0.5 tsp Salt (for rice); 8 count Corn tortillas; 4 medium Tomatoes, diced; 0.5 cup White onion, diced; 1 piece Jalapeño, minced; 0.25 cup Cilantro, chopped (pico); 2 tbs Lime juice (pico); 0.5 tsp Salt (pico); 2 count Avocados; 0.25 cup Red onion; 1 tbs Lime juice (guacamole); 2 tbsp Cilantro, chopped (guacamole); 0.5 tsp Salt (guacamole); 0.5 piece Jalapeño (guacamole)

Inspired by Rocio's Mexican Kitchen

Time1h 45m

Serves4

Make Aco Combo Asada Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with ACO COMBO ASADA

Selected to serve

CHAVAL

Xicaru 102 Espadín, Ming River Baijiu, Lime Juice, Arranyán Fruit, Agave, Guava Eau de Vie, Mango Liqueur

spicy · fruity · tangy

Open pairing →

Ingredients

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AC0 COMBO ASADA - INGREDIENTS

2 lb Skirt steak

1/3 cup Fresh lime juice

1/3 cup Orange juice

2 tbs olive oil

4 cloves Garlic

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 cup Cilantro, chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

1 piece Jalapeño

1 cup Long-grain white rice

2 cups Water

1 tbs Olive oil (for rice)

1/2 tsp Salt (for rice)

8 count Corn tortillas

4 medium Tomatoes, diced

1/2 cup White onion, diced

1 piece Jalapeño, minced

1/4 cup Cilantro, chopped (pico)

2 tbs Lime juice (pico)

1/2 tsp Salt (pico)

2 count Avocados

1/4 cup Red onion

1 tbs Lime juice (guacamole)

2 tbsp Cilantro, chopped (guacamole)

1/2 tsp Salt (guacamole)

1/2 piece Jalapeño (guacamole)

Method

Directions

Marinate and rest steak

In a bowl, whisk together fresh lime juice, orange juice, 2 tablespoons olive oil, minced garlic, ground cumin, chili powder, smoked paprika, 1/2 cup chopped cilantro, salt, black pepper, and the jalapeño. Place the skirt steak in a zip-top bag or shallow dish and pour the marinade over. Seal and refrigerate for 60 minutes (or up to 4 hours) to tenderize and flavor the meat.

Prepare pico de gallo

In a bowl, combine diced tomatoes, white onion, jalapeño, and chopped cilantro. Stir in lime juice and salt. Let stand 10 minutes for flavors to meld.

Make guacamole

Scoop out avocados and mash to desired texture. Stir in lime juice, red onion, cilantro, jalapeño, and salt. Adjust seasoning to taste.

Cook rice

Rinse the rice. In a pot, combine 1 cup rice, 2 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 15-18 minutes until tender. Fluff with a fork when done.

Grill carne asada

Preheat grill to high. Remove steak from marinade and pat dry. Grill 4-6 minutes per side for medium-rare, or longer for desired doneness. Let rest 5-10 minutes, then slice thinly against the grain.

Warm tortillas

Warm tortillas on the grill or in a skillet for 15-20 seconds per side until pliable.

Assemble and serve

Serve slices of carne asada with warm rice, pico de gallo, and guacamole. Offer warm tortillas on the side for tacos.