Carne Asada Tacos | Cookin' Somethin' w/ Matty Matheson

NO ONE DOES IT LIKE EL RUSO LA BUT I TRIED! CARNE ASADA TACOS WITH A BEAUTIFUL SALSA VERDE SHARE IT WITH EVERYONE YOU KNOW AND EVERYONE WILL BE LIKE WOW WHATS THE RECIPE AND YOU SHOW THEM THIS VIDEO AND THEYLL BE SO BLOWN AWAY AND EVERYONE CAN ENJOY CARNE ASADA TACOS FOREVER

INGREDIENTS
BEANS INGREDIENTS
2 Cans Pinto Beans
2 Cups Chicken Stock
1 Can Rotel Tomatoes
1 Can Green Chiles, chopped
Carne Asada Seasoning
Oregano

SALSA INGREDIENTS
4 Avocados
½ Bunch Cilantro
2 Jalapenos, roughly chopped
1 Poblano Pepper, seeds removed
Oregano
Tomatillo puree
½ Onion
Olive Oil

STEAK INGREDIENTS
Skirt Steak
Carne Asada Seasoning

PICO DE GALLO INGREDIENTS
Tomato
Onion
Cilantro
Lime juice
Salt
2 Jalapenos, finely diced

TACO ASSEMBLY
Flour Tortillas
Carne Asada, chopped
Pico de Gallo
Avocado Salsa
Cabbage, chopped
Limes

COOKING METHOD:
1. In a medium pot, combine all bean ingredients and set over medium heat until it reaches a boil then lower to a simmer.
2. Slice and pit the avocados, and add to a blender along with the cilantro, jalapenos, poblano, oregano, pureed tomatillo, onion, and a glug of olive oil. Blend until smooth and thick.
3. Set a cast-iron skillet over high heat until ripping hot. Season the steak with carne asada seasoning.
4. Cut steak in half and place in the cast iron skillet with no oil. Let the steak cook until charred and crisp on both sides. Once finished cooking, let rest for 5-10 minutes before slicing and dicing. Season again with carne asada seasoning and salt and pepper.
5. For the pico de gallo, grate the tomato and onion into a large bowl along with sliced up cilantro, lime juice, salt, and jalapenos, and stir to combine.
6. Warm up the tortillas in a dry pan.
7. For assembly, add Carne and beans to a tortilla topped with shredded cabbage, pico de gallo, avocado salsa, and lime juice. Enjoy!