Ancho Carne Asada Tacos
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Cooking Time
mins -
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Prep time
mins -
Serves
people
- 1 Tbsp. Knorr® Selects Beef Bouillon
- 1 Tbsp. vegetable oil
- 2 large cloves garlic, finely chopped
- 2 tsp. ancho chile powder
- 1 tsp. ground cumin
- 1 -lb. skirt steak
- 20 corn tortillas, warmed according to package directions
- RICE:
- 1 cup uncooked brown rice
- 2 1/2 cups water
- SALAD:
- 6 cups mixed salad greens
- 6 Tbsp. olive oil
- 3 Tbsp. balsamic vinegar
- 1 large tomato, cut in wedges
- 1 Start cooking the brown rice in water according to package directions.
- 2 About 15 minutes before rice should be cooked, begin to prepare your tacos. Combine Knorr® Selects Beef Bouillon, oil, garlic, chile powder and cumin in small bowl. Rub steak on both sides with Bouillon mixture.
- 3 Heat large nonstick skillet over high heat and cook steak, in batches if necessary, turning once, until desired doneness, about 8 minutes. Remove from skillet; loosely cover to keep warm. Let rest 5 minutes, then thinly slice against the grain.
- 4 Have your family build their own tacos. Start by stacking 2 tortillas topped with sliced steak, and if desired, taco toppings of your choice.
- 5 Finally, toss the salad greens, tomato wedges and oil and vinegar in a salad bowl.
- 6 Serve tacos with salad and rice.