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Carne Asada Tacos with Charred Pepper Salsa

  • Writer: Jordan Low
    Jordan Low
  • Oct 21
  • 3 min read

Updated: 6 days ago

Serves: 2 | Time: 40 minutes | Type: Grilled and Assembled


Street Food, Reinvented for the Student Kitchen

Few things bring people together like tacos. They are quick, flavorful, and endlessly customizable. This week, Chef Jordan shows how to take classic Carne Asada Tacos and elevate them with a smoky, fire-roasted Charred Pepper Salsa and homemade blue corn tortillas.

It is the kind of meal that feels like a night out at your favorite taco spot, but made right in your kitchen. The best part? Everything is fresh, simple, and student-friendly.

Watch the video above to see Chef Jordan grill the steak, char the peppers, and build the perfect bite, all from scratch.


Why We Love This Dish

  • Fresh and Flavorful: Bright salsa and smoky steak make every taco burst with flavor.

  • Affordable Gourmet: Feels like takeout, costs less than $6 per person.

  • Hands-On Cooking: A fun recipe to make with friends or for a small get-together.

  • DWJ Tested Winner Rating:

    • Cost: 4/5

    • Taste: 5/5

    • Ease: 4/5



The Recipe

Ingredients

Tortillas

  • 2 cups blue corn masa harina (blue tortilla flour)

  • About 1½ cups warm water (adjust as needed)

  • Pinch of salt

Salsa

  • 1 ripe tomato

  • 2 tomatillos, husked

  • 1 scotch bonnet chili

  • 1 Fresno chili

  • 1 banana pepper

  • 1 jalapeño

  • 1 handful fresh cilantro

  • Juice and zest of 1 lime

  • Salt, to taste

  • Water, as needed (for blending)

Carne Asada

  • 300 g flank steak

  • 2 tbsp duck fat or high-heat oil

  • 1 tbsp butter

  • 2 garlic cloves, lightly crushed

  • Salt, to taste

  • 3 to 4 tbsp prepared salsa (for marinating and finishing)

For Assembly

  • Chopped white onion

  • Fresh cilantro

  • Extra salsa

  • Warm tortillas


Instructions

  1. Make the Tortillas: In a bowl, combine the blue corn masa with a pinch of salt. Gradually add warm water, mixing with your hands until the dough feels soft, slightly sticky, and pliable but not wet. Roll the dough into golf ball-sized portions and press each between two sheets of parchment paper in a tortilla press. Cook each tortilla on a hot, dry pan for about 1 minute per side, until lightly charred. Keep warm under a clean towel.

  2. Make the Charred Pepper Salsa: Heat a dry skillet over high heat. Add the tomato, tomatillos, scotch bonnet, Fresno chili, banana pepper, and jalapeño. Char on all sides until blistered and fragrant. Roughly chop the vegetables, then blend with cilantro, lime juice, zest, and a splash of water until smooth but slightly textured. Season with salt to taste. Set aside!

  3. Prepare the Carne Asada: Place the flank steak in a container and coat it with a few spoonfuls of the salsa. Marinate for 30 minutes to 1 hour. Heat a pan over medium-high heat and add duck fat. Sear the steak for 2 to 3 minutes per side, or to your preferred doneness. Add butter and garlic during the last minute and baste for extra flavor. Let the steak rest for 5 minutes, then dice it into small cubes. Return the meat to the pan with a bit more salsa and toss for 1 minute until sizzling and fragrant. Season with salt.

  4. Assemble the Tacos: Top each warm tortilla with carne asada, chopped onion, fresh cilantro, and a spoonful of salsa. Serve immediately with lime wedges on the side for colour.


Flavourtown Notes

  • Use leftover peppers from your fridge to make the salsa more sustainable.

  • If you do not have blue corn masa, white corn works just as well.

  • Replace steak with mushrooms or tofu for a plant-based version.

  • Try adding a spoon of guacamole or crema for a creamy finish.

DWJ Sustainability Spotlight

This taco night is a reminder that sustainability can be delicious. Every element can be adjusted to use what you already have. Old peppers, half a bunch of cilantro, or a ripe tomato on the edge can all become the foundation for your salsa.

At Dining With Jordan, we believe fine dining is not about waste but about creativity. As Chef Jordan says,

“Cooking sustainably means looking at your fridge and seeing potential, not problems.”

Try the DWJ Taco Challenge

Create your own version of these tacos with the ingredients you have on hand. It could be steak, mushrooms, tofu, or even leftover chicken.

Tag us @diningwith.jordan and use #DWJChallenge to share your version. You might win a private taco-making session with Chef JLow and be featured on our page.

Vote in our Instagram Story: 🌶️ How do you like your tacos? Mild or extra spicy?

 
 
 

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