Cape Gazette

Fat Cat Guajillo Carne Asada Tacos

By PEPPERS | Jan 22, 2013


1/2 lb. leftover steak (can be any cut), sliced into 1/8-inch slices

3 tablespoons Fat Cat Surprisingly Mild Guajillo Ghost Sauce

1/4 cup chopped white onion

1/2 lime, cut into segments for squeezing

8 corn tortillas


Slice steak into thin strips and toss in bowl with Fat Cat Surprisingly Mild Guajillo Ghost Sauce, coating meat evenly in sauce. Let meat marinate for 10-20 minutes. Heat grill on high, getting it smoking hot. (Or heat saute pan on high, getting it smoking hot.)

Once hot, put strips of marinated meat on the grill, stretching them out so there is maximum contact between meat and the grates. You want as much char as possible on the meat without actually burning it to a crisp.

Grill meat about 30 seconds to 1 min. per side (you’re looking for maximum grill flavor here, not medium rare), then flip and grill for another 30 seconds to 1 min. Once cooked, transfer meat to plate and keep warm.

Toss tortillas on grill and cook until warmed through, flexible and charred in spots, about 1 minute per side. (Keep a close watch on them, as they will burn easily.)

To serve, put a few strips of meat into a tortilla (don’t over pack the tortilla with fillings), top with a sprinkling of onion, a squeeze of lime and a teaspoon of Fat Cat Surprisingly Mild Guajillo Ghost Sauce.

Comments (0)
If you wish to comment, please login.

The price of liberty is eternal vigilance.