Carnes Asada Tacos With Roasted Sweet Potatoes & Lime Crema

Feeding the Whole Family

https://www.cutoutandkeep.net/projects/carnes-asada-tacos-with-roasted-sweet-potatoes-and-lime-crema • Posted by GMC Group

PREPARATION TIME: 1 to 12 hours (for marinating); 30 minutes (for preparation) MAKES 8 TACOS FOR BABIES 6 MONTHS & OLDER: Use some of the tender roasted sweet potatoes; puree them with some water or breast milk and serve.

You will need

For the marinade:
¼ cup Chopped fresh Cilantro 3 tbsp Freshly squeezed Lime Juice 2 tbsp Extra Virgin Olive Oil 2 tsp Chili Powder 1 tsp Ground Cumin ½ tsp Sea Salt 1 Medium Sweet Potato , peeled and cubed into 3⁄4-inch cubes ½ lbs Grass-fed sirloin or rib-eye Steak 1 tsp To 2 teaspoons high-heat Vegetable Oil , such as safflower or peanut 8 Corn Tortillas
For the topping:
¼ cup Soured Cream ¼ cup Heavy Cream 2 tsp Sugar , plus more if needed ¼ tsp Sea Salt , plus more if needed 1 tsp Freshly squeezed Lime Juice , plus more 
if needed

Project Budget

Time

Difficulty

Description

PREPARATION TIME: 1 to 12 hours (for marinating); 30 minutes (for preparation) MAKES 8 TACOS FOR BABIES 6 MONTHS & OLDER: Use some of the tender roasted sweet potatoes; puree them with some water or breast milk and serve.

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. To make the marinade, in a small bowl or jar, combine the cilantro, lime juice, olive oil, chili powder, cumin, and salt. Whisk or shake to emulsify. In a large bowl, toss the sweet potato with 1 to 2 tablespoons of the marinade; add a little extra olive oil if needed to make sure the cubes are coated. Spread the cubes out on the prepared baking sheet. Roast the sweet potatoes until they are tender, golden brown, and you can smash a piece between your thumb and first finger, 20 to 30 minutes. Set aside.

3. Pour the remaining marinade over the beef. Massage the marinade into the beef with your hands, breaking up the muscle fibers on both sides of the beef. Cover and refrigerate for up to 12 hours, or at least 1 hour.

4. Preheat the oven to 400 degrees F. 
 In a cast-iron or oven-safe skillet over high heat, add the vegetable oil. Place the marinated beef in the skillet and sear on each side for 1 minute. Transfer it to the oven for 4 to 6 minutes, depending on the thickness of the meat and how rare you would like it. Remove
the beef to a cutting board immediately so it does not continue cooking and allow it to rest for 10 minutes. Thinly slice the beef with a serrated knife on a diagonal, against the grain of the meat.

5. Warm the tortillas in the oven in a covered dish for
5 to 10 minutes or warm them by adding a bit of butter to a heated skillet, softening each side. Place the tortillas in another covered dish or wrap them in aluminum foil to keep them warm.

6. To make the topping, in a small bowl, place the creams. Stir in the sugar and salt. Whisk in the lime juice a little at a time until smooth. Taste and add more lime, sugar, or salt to achieve a flavor you like. Fill each tortilla with a few strips of steak, sweet potato, and 1 to 2 tablespoons of the crema topping.