Carnitas-Style Grilled Beef Tacos Tex-Mex & Southwest

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Servings
   Serves 6

Prep Time
   10 minutes

Refrigerate
   15 minutes to 2 hours

Cook Time
   15 minutes

Cooking Methods
   Broiling
   Grilling

Beef Type
   Chuck

Ingredients

• 4 beef shoulder top blade steaks (flat iron) (about 8 oz. each)
• 18 small corn tortillas (6 to 7 inch diameter)

Marinade

• 1 cup prepared tomatillo salsa
• 1/3 cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper

Avocado Salsa

• 1-1/2 cups prepared tomatillo salsa
• 1 large avocado, diced
• 2/3 cup chopped fresh cilantro
• 1/2 cup minced white onion
• 1 Tbsp. fresh lime juice
• 1 tsp. minced garlic
• 1/2 tsp. salt

Toppings

• Minced white onion
• Chopped fresh cilantro
• Lime wedges

Instructions

Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.

Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.

Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.

Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

Nutritional Information

Nutrition Info per serving using shoulder top blade (flat iron): 493 calories; 19 g fat (5 g saturated fat; 9 g monounsaturated fat); 68 mg cholesterol; 407 mg sodium; 45 g carbohydrate; 7.4 g fiber; 35 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 4.1 mcg vitamin B12; 4.4 mg iron; 27.7 mcg selenium; 11.4 mg zinc.