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These tacos are simple and easy. I top mine with cilantro, onions, a squeeze of fresh lime and salsa. Top with onion, cilantro + fresh lime juice! You truly begin to miss things once they are gone.

To begin with this recipe, we have to prepare a few components. You can cook carne picada flatbed street tacos using 23 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carne Picada Flatbed Street Tacos:

1. Make ready 1.5 lb Tomatillos
2. Make ready 1.5 tbsp Vegetable Oil
3. Take 1 Cup White Onion chopped
4. Make ready 2 Cloves Garlic
5. Prepare 1/2 Cup Cilantro Leaves
6. Get 1 Lime (squeezed)
7. Take 2 Jalepenos (Stemmed, Swedes and chopped)
8. Make ready 1 tbsp Salt
9. Take 1 lb Carne Picada Steak
10. Take 1/2 Whole Red Onion
11. Get 1 Stalk Fresh Cilantro
12. Make ready 4 Limes (cut into 1/8 wedges)
13. Prepare 1 tbsp Oregano
14. Get 1 tbsp Thyme
15. Take 1 tbsp Cumin
16. Take 1 tbsp Smoked Paprika
17. Make ready 1.5 tbsp Sea Salt
18. Make ready 1 tbsp Fennel Seed
19. Take 1 tbsp Ground Orange Peel
20. Make ready 1 tbsp Ground Cloves
21. Prepare 1/2 Cup Corona
22. Make ready 1 tbsp Unsalted Butter
23. Make ready 1 pkg Street Corn Torillas

Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. An authentic Carne Asada marinade combines the classic Mexican flavors of cilantro, lime juice, garlic and is well-seasoned with chili powder and cumin. The addition of orange juice and soy sauce tenderizes the meat and also adds rich flavor. Place chili powder, cumin, oregano, black pepper, and the minced garlic in a small bowl by your stove.

Steps to make Carne Picada Flatbed Street Tacos:

1. Step 1 Salsa: Remove papery husks from tomatillos and rinse well. Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
2. Step 2 Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. (I add in about 1/4 cup of Carolina Mustard BBQ sauce to an added kick) Cool in Refrigerator
3. Step 3 Turn burners on high and heat skillet. Add 1.5 tablespoons of butter and let it melt evenly. Mix in the 1tbsp Fennel Seed and 1tbsp Ground Orange Peel. Mix until colored evenly.
4. Step 4 Add in Carne Picada, salt, and pepper into skillet and stir as needed until nicely cooked (best at medium rare). Add Corona, half lime lime juice (squeezed) and remaining seasonings to meat and stir until well mixed. bring to a low heat. (Simmer when serving).
5. Step 5 Dice onion and cilantro leaves. Cut up remaining limes into 1/8 portions.
6. Step 6 In a hot pan, heat up tortillas for about 30-45sec each side for a very light crisp.
7. Step 7 Serving: Place three sets tortillas on a plate. Add Carne Picada, then cilantro, onion, and then salsa Verde drizzled to taste. Apply 1-3 lime slices to plate. Serve!
8. Ready to serve and ENJOY!

The addition of orange juice and soy sauce tenderizes the meat and also adds rich flavor. Place chili powder, cumin, oregano, black pepper, and the minced garlic in a small bowl by your stove. De-stem, then cut the tomatoes into quarters. With a spoon, remove all of the seeds and cores. Chop into a very small dice and place in a bowl by your stove.

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