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Carne Asada Taco-Casillero del Diablo from A Taste of New York on Vimeo.

CARNE ASADA TACO Jicama and Radish Slaw

CARNE ASADA TACO Jicama and Radish Slaw
Serves 16
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  1. 4 lbs. Flank Steak
  2. 16 each Soft Tortillas
  3. 3 each Sliced Avocado
  1. 1 can Chipotle in adobo sauce
  2. ½ cup Spanish onion, chopped
  3. ¼ cup Fresh lime juice
  4. ¼ cup Casillero Del Diablo Cabernet
  5. 1 cup Blended Oil
  1. 1 medium Jicama, peeled and grated
  2. 1 bag Packaged Coleslaw
  3. 2 large Radish, julienned
  4. 2 medium Jalapenos, sliced
  5. 1 bunch Cilantro, chopped
  6. 4 each Limes, juiced
  7. ¼ cup Greek yogurt
  8. ¼ cup Half and Half
  1. Combine all ingredients for marinade in a blender and blend until smooth.
  2. Pour marinade over flank steaks and marinate for 1 hour.
  3. Remove steak from marinade and grill over med-high heat for 5 to 7 mins on each side, allow steak to rest for approximately 5 minutes.
  4. Place first 5 ingredients for slaw in a bowl and toss. whisk final 3 till smooth, toss with slaw, season to taste.
  5. Lightly grill tortillas for about 45 seconds on each side.
  6. Thinly slice Flank steaks.
  7. To assemble place sliced avocado into tortilla, top with flank steak, then top with slaw. Serve with lime wedges fresh Pico De Gallo.
  8. Enjoy with Casillero del Diablo Carmenere!
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