Pronghorn Carne Asada Tacos
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Translated to English, carne asada means “grilled meat;” however, the term in Spanish can hold several meanings. Carne refers to meat and asada refers to barbeque techniques as well as the idea of social gatherings that occur when a barbeque is held. So the term not only refers to the actual grilling of meats, but also to the idea of a social gathering to share and enjoy a family meal.
I found this second definition particularly thought-provoking. Gathering to share a meal with good company is a universal language and a tradition important to many cultures. In the United States, we have holidays dedicated to just this tradition. At Thanksgiving, families and friends gather to share recipes, stories, and traditions around a table stuffed with turkey, mashed potatoes, and whatever casserole has been passed through the family for generations. In Mexico, families gather to show respect for the departed during Dia De Los Muertos (Day of the Dead) by constructing altars in their homes. The altars are adorned with the deceased’s favorite foods, drinks, and treats. In Italy, the Feast of Seven Fishes is celebrated on Christmas Eve. This dining event, which dates back to Medieval times, hosts a seven-course meal centered entirely around fish. The list is endless and includes all cultures.
Making these incredibly flavorful carne asada pronghorn tacos is something I love to do on a weekend. I enjoy having my family around, talking while we cook, and sharing a meal together.
Serves: 6
Marinating time: 24 hours
Cooking time: 15 minutes
Also make with: venison, elk, moose steaks
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Pronghorn Carne Asada Tacos
6
servings30
minutes15
minutesKeep the screen of your device on
Ingredients
- Ingredients for Marinade
2 pounds pronghorn steaks
2 oranges, juiced
1 lemon, juiced
2 limes, juiced
1/2 cup coconut aminos (If you can’t find this, you could also use soy sauce. It just won’t add the slight sweetness coconut aminos will)
4 cloves garlic, grated
3 tablespoons chipotle sauce
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon sweet paprika
1 tablespoon black pepper
1 cup chopped cilantro
1/2 olive oil
- Toppings for carne asada
Tortillas, corn or flour
Shredded cabbage
Salsa
Sour Cream
Guacamole
Grilled Onions
Grilled Bell Peppers
Queso Fresco
Chopped Fresh Cilantro
Sliced Jalapenos
Preparation
- Start your meat marinating 24 hours before you plan on grilling.
- For the marinade, add the orange juice, lemon juice, and lime juice to a medium size bowl. Add coconut aminos, grated garlic, chipotle sauce, chili powder, cumin, black pepper, paprika, and oregano to the bowl.
- Chop and drop in the cilantro.
- While whisking, slowly drizzle in the olive oil. Whisk until fully incorporated.
- Set aside one cup of the marinade for serving with the meat.
- In a large freezer bag, add the steaks and marinade. Massage gently and place in fridge for 24 hours.
- When ready to grill, set the meat out about fifteen minutes before hand.
- Preheat the grill to 550 degrees.
- Place steaks directly on heat source. Sear meat for one minute per side. You are looking for grill marks and char.
- Move the steaks to an area with less direct heat, such as the sides of the grill or an upper rack. Close the lid and allow to cook for seven to ten minutes, depending on the thickness of the meat and how well-done you desire the steaks.
- Remove the meat from the grill and tent with aluminum foil. Allow to sit for five minutes.
- Thinly slice steaks and serve with desired toppings on tortillas!
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