Carne Asada Tacos with Corn Salsa

I found this in a recent issue of People magazine, and the pictures were convincing enough for me to make it 48 hours later. It was so good! It's a recipe from James Beard-award winning chef Ken Oringer, and this is a must-make again.

Carne Asada Tacos
1/2 small onion, diced
2 cloves garlic, sliced (all I had was minced, so I used 2 t)
6 oz. cola (I used Diet Coke)
2 t canola oil
1 1/2 T soy sauce
1 1/2 lbs. skirt steak
8 corn tortillas (I don't like corn tortillas so we used flour)

1. Combine all ingredients in plastic resealable bag. Chill at least 1 hour or overnight (I did mine overnight). Pat dry with paper towels (I actually forgot to do this).
2. Grill, covered over medium to high heat for five to six minutes on each side (I did five). Let rest, covered, for four minutes.
3. Slice across grain into thin strips.
4. Heat tortillas on grill until warm. Top with sliced steak and corn salsa.

Cheesy Corn Salsa
2 cups corn
1/2 crumbled queso fresco cheese (it's a mild, soft Mexican cheese)
1/3 cup mayonnaise (I used light)
1 T lime juice
salt and pepper

1. Cook corn for about 2 minutes, or until tender. Drain.
2. Combine corn with rest of ingredients. Layer over meat on the tortilla and dive in.

Check out this yummy shot I snapped before devouring it. 

Here are two other salsa recipes that were included on the page. I haven't tried them yet.

Charred Tomato and Jalapeno Salsa
Broil 8 plum tomatoes, halved; 2 jalapenos, seeded and halved and 1 small onion, quartered, on baking sheet for 10 minutes or until charred.

Remove and cool.

Pulse vegetables in food processor with 1/3 cup cilantro leaves; 2 chopped garlic cloves; 1/2 tsp salt; 1/4 tsp pepper and 1 tbsp lime juice until coarsely chopped.


Red Cabbage Slaw
Combine 3 1/2 cups thinly sliced red cabbage; 1/2 cup cilantro leaves; 2 tbsp. fresh lime juice; 1/2 tsp sugar; 1/2 tsp salt; 1/2 tsp hot sauce in a bowl. Cover and chill.