Chef Jamie of Johnny D’s Serves Up Steak Carnita Tacos
Enjoy more of Chef Jamie's recipes at any Johnny D's location!
Steak Carnita Tacos
Yields 8 tacos
Hanger, Flank or Skirt Steak, 1 pound
Juice of limes, 3 each
Orange Juice, 1 cup
Avocado Oil, 1/4 cup
Garlic, crushed, 4-6 cloves
Jalapeno, halved with seeds, 1/2 each
Cumin, ground, 1 teaspoon
Chili powder, 1/2 teaspoon
Cilantro, roughly chopped, 3/4 cup
Oregano, dry, 1/2 teaspoon
Kosher salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Avocado, 1 each
Kosher salt, 1/8 – 1/4 teaspoon
Black pepper, 1/8 teaspoon
Juice of lime, 1 each
Corn on the cobb, 2 or 1 1/2 cup frozen
Red Pepper, chopped small, 1/2 cup
Red onion, chopped small, 1/4 cup
Jalapeno, seeded, finely chopped, 1/2 each
Juice of lime, 1 each
Garlic salt, 1/4 teaspoon
Kosher salt, to taste
Black pepper, to taste
Chili powder 1/8 teaspoon
Cilantro, finely chopped, 1/4 cup
Assemble your tacos
Corn or flour tortillas, 8 each
Feta cheese, crumbled, 1/4 cup – 1/2 cup
Cilantro, finely chopped, as needed for garnish
Black pepper, as desired
Lets get Cooking:
Add all the ingredients for the marinate in a bowl or large ziplock bag, making sure that the steak is completely submerged. Marinate in the refrigerator for 2-3 hours.
In the meantime, roast the corn on the cobb on an outdoor grill, over 375 degrees flame, until the corn starts to char. Rotate the corn every few minutes so it does not burn.
Prepare the remaining ingredients for the corn salsa and add to a medium size bowl. Once the corn is ready, carefully shave the corn off and add to the bowl and stir. Cover and allow to rest in the refrigerator until after cooking the steak.
Once the steak has marinated for 2-3 hours, remove from the marinade and allow to rest on a plate for 30-40 minutes. Once it is time to cook the steak, reheat the grill to 375 degrees. Place on a clean oiled rack and close the lid. Cook for about 3-4 minutes on each side until your desired temperature is achieved. I prefer 135-140 degrees for a medium rare. Transfer to a cutting board and allow to rest for 10 minutes before slicing.
While the steak is cooking, prepare the smashed avocado. Add all the ingredients into a small bowl and smashed with a fork until incorporated; set aside.
Once the steak has rested, slice against the grain as thinly as possible.
Assemble your tacos by heating the tortillas on both sides and layer the smashed avocado down first, then the sliced steak, top with corn salsa, feta cheese, chopped cilantro and black pepper.