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Ancho Carne Asada Tacos

  • Cooking Time

  • Prep time

  • Serves

  • 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.