Water Buffalo · Mexican
Water Buffalo Carne Asada Tacos
Carne asada is the heart of any Mexican weekend cookout. Organic, grass-fed water buffalo top round is lean and beefy; a short citrus and garlic marinade plus a very hot grill keeps it tender. Slice it thin across the grain and pile it onto warm tortillas.
- Prep20 min
- Cook10 min
- Total30 min
- Servings4
Ingredients
- 800 g water buffalo top round steak $425
- Juice of 2 oranges and 3 limes
- 4 garlic cloves, minced
- 1 jalapeño, finely chopped
- 1/2 cup chopped cilantro
- 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp pepper
- 1 tbsp pork lard for the tortillas $340
- 16 corn tortillas
- Chopped onion, cilantro, salsa verde, guacamole and lime wedges to serve
Instructions
- Mix the citrus juices, garlic, jalapeño, cilantro, oil, cumin, salt and pepper.
- Put the steak in the marinade and refrigerate for 1 to 4 hours (no more, or the acid turns it mushy).
- Take the steak out 20 minutes before grilling and pat it dry.
- Heat a grill or cast-iron pan until very hot. Cook the steak 3-4 minutes per side for medium-rare.
- Rest the meat for 5 minutes, then slice thinly against the grain and chop into bite-size pieces.
- Warm the tortillas on the comal with a touch of lard.
- Fill the tortillas with meat and top with onion, cilantro, salsa and guacamole.
Tips
- Buffalo is leaner than beef, so cook it no further than medium.
- Grill a few spring onions and jalapeños alongside for the full taquería experience.
