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Grilling: Tacos Carne Asada

I've just returned from another holiday spent deep in the heart of Texas—well not too deep, Houston to be exact. While there, you'll usually find me at Ninfa's on Navigation, enjoying some fajitas with a Mexican coke, finished with sweet sopaipillas, but this year I took advantage of 70 degree sunny days and cooked up my own Tex-Mex feast for my large, soon-to-be family.

Along with tacos al pastor, I grilled a bunch of beautiful Texas skirt steaks for the ubiquitous tacos carne asada. Although I have a recipe for carne asada I'm happy with, I decided to try out this one by Tyler Florence just to change things up. Even though I prefer my tried-and-true version, this recipe produced a decent carne asada, with all the fresh flavors--cilantro, garlic, lime, chile--that I love in Tex-Mex cuisine. Piled with some pico, lettuce, and cheese on top, it all came together to make one excellent taco.

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

Tacos Carne Asada

Adapted from Tyler Florence

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