Reheating time: 10-15 minutes
Let’s talk about BEEF! First of all, it’s what’s for dinner (I have no idea what that saying is from so forgive me if I misused it or the cultural reference is stale). This ain’t your run of the mill skirt steak. This steak made a very special trip up from North Carolina, just for us! Joyce Farms, people. Wonderful company, wonderful people, truly wonderful meat. Their cows are happy, healthy, and raised on an all natural, never GMO, grass and graze diet. I could keep going, but in the same sense that a picture speaks a thousand words, a happy cow speaks… a thousand flavors. I give up. It’s really good beef. WHAT ELSE??? A special slaw, making its first appearance in the WECO slaw playbook- the street corn slaw. Like Rach said, it’s a little spicy, a little sweet, a little acidic, and packs a whooooole lotta flavor. Roasted tomato salsa, charred poblano + avocado crema, and chips. That’s right, Mrs. Chips is back. She’s leaving at the end of the day, though- so make sure to pass along your love and thanks to Mrs. Chips before she saunters off into the sunset. She cuts and fries all these chips by hand (we don’t have a fryer! And we will never ever get one! This way is so much better!). So there it is. Carne asada and all the tasty eats to go with it. Without further ado…
Get in there!
For the carne asada:
The best way to heat up your carne asada for tacos is to broil it. Correction: the best way to reheat ANYTHING indoors is to broil it. The broiler provides consistent, direct, and powerful heat. Great for charring or scorching things without overcooking them. On a sheet tray lined with aluminum foil, or in a cast iron pan, spread the carne asada into an even layer. Broil on high for 3-4 minutes, stir, and broil for another 3-4 minutes, or until cooked to your liking. Once it’s hot, pop it into a bowl with a big old spoon for taco serving!
For the cilantro lime rice:
To be perfectly honest, microwaving is probably the easiest way to heat the rice. However, I really enjoy frying the rice with a bit of butter in a nice hot nonstick pan. It toasts everything up, and the butter (or oil if you’re skipping excess dairy) really helps to bloom the flavors, and mellows the acidity of the lime nicely. Get it hot, plate it up, and move on to the slaw!
For the slaw:
Nothing! Just pop this into a bowl and mix it up to reincorporate whatever juices may have settled to the bottom of the container. Let me know what you guys think of this slaw- I love it.
For the tortillas:
Best way to heat these baddies up is to char them over an open flame for 5-10 seconds on each side. Stack them up under a warm and slightly damp dish towel to keep them hot. Alternatively, warm them in a nonstick pan one at a time.
Whatever you do, don’t sleep on the charred poblano and avocado crema. And try a taco with some carne and slaw inside! Good combos, great flavors, and, CHIPS.
That’s it, kids! Stuff some tortillas, and get down on some tacos. <3 WECO