These tacos are great at home or on the road at tailgates or cookouts.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2P90TVfWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Carne Asada TacosRecipe courtesy of Food Network KitchenTotal: 5 hrActive: 40 minYield: 6 to 12 servings (make 12 tacos)Level: EasyIngredients1 1/2 teaspoons cumin seed4 serrano chilies, halved (seeds removed for less heat)2 cloves garlic3 tablespoons vegetable oil, plus more for brushing the grill and scallions2 tablespoons light brown sugarJuice of 4 limes (about 1/3 cup), plus lime wedges, for servingKosher salt and freshly ground black pepper2 pounds skirt steak (halved, if needed, to fit on the grill)2 bunches scallions24 white corn tortillasGuacamole, for servingPico de gallo, for servingDirectionsHeat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours.Prepare a grill for high heat. Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop.Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkHow to Make Carne Asada Tacos | Food Networkhttps://youtu.be/jBxExCye13o
