Tacos are a favorite for many but often lack authentic flavor. Not to fret, these tortillas are as fresh as can be, just like Abuela would make. They feature our limited release Lime Extra Virgin Olive Oil. Top that off with Cilantro Extra Virgin Olive Oil marinated carne asada and a scratch-made salsa verde that will take your tastebuds on one epic trip south of the border!
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Tacos
4
15 minutes
30 minutes
2 Cups Yellow Masa Harina (Corn Flour)
1/2 Tbsp Salt
1 1/2 Cup Warm Water
1 Tbsp Sciabica's Lime EVOO
1.5 lb Diced Beef
1 Tbsp Ground Cumin
2 Tbsp Salt
1 Tbsp Ground Black Pepper
2 Limes Juiced
1/4 Cup Sciabica's Cilantro Olive Oil
1 lb Tomatillos, Rinsed
1 Poblano Pepper, De-seeded, Chopped
2 Serrano Peppers, De-seeded, Chopped
4 Cloves Garlic
1 Lime, Juiced
1 Onion, Roughly Chopped
1/4 Cup Sciabica's Cilantro Olive Oil
2 Tbsp Salt
In a medium bowl, combine all tortilla ingredients and knead until it holds together
Roll golfball sized dough balls out of your mixture.
Place ball into a tortilla press with wax paper on either side (You can use a rolling pin as well, just ensure you properly cover the dough with wax paper.)
Remove Tortilla from wax paper.
Add 1 tbsp of your favorite Sciabica's Olive Oil to a pan over medium heat.
Place tortilla in a pan and toast until golden on either side.
Add all Carne Asada ingredients to a bowl, mix thoroughly
Direction Let the meat marinate in the refrigerator for 30 minutes
Pull marinated meat out of refrigerator and let rest for 10 minutes
In a medium-high heat pan add, 1 tbsp of your favorite Sciabica's Olive Oil
Sear the meat until fully cooked
Rinse and chop all peppers and veggies for the salsa and set aside
In a medium-high heat pan add 1 tbsp of your favorite Sciabica's Olive Oil
Add tomatillos and roast until onions are translucent
Remove pan from heat and allow ingredients to cool slightly
Blend in food processor until smooth
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