Aarón Sánchez has something he’d like to taco-bout. The frequent MasterChef judge, who partnered with Tequila Cazadores this past summer for a national competition to find the best tortillas in the country, is ready to celebrate National Taco Day on Thursday, October 4.
For the chef and owner of Johnny Sánchez in New Orleans, a tortilla is the backbone of a good taco, which is why he recommends making your own homemade corn or flour tortillas. As Sánchez said a the Tortilla Awards, “Marinating your proteins, having fresh ingredients and great garnishes are all crucial to a great recipe. Also a fresh, homemade tortilla makes all the difference.”
For one of his own taco recipes – carne asada tacos with tomatillo guacamole – Sánchez stuck with flavors that reminded him of his home in El Paso, Texas. “The addition of acid to carne asada is important because it brings out the inherent flavors of the steak,” he tells Us Weekly exclusively. “Tomatillo and avocado is a classic pairing, the smokiness and creaminess just blends together perfectly.”
And since Sánchez thinks washing down the tacos, which you can see the recipe for below, with some Tequila Cazadores makes for “a perfect National Taco Day,” keep scrolling for a tasty prickly pear margarita recipe from Manny Hinojosa, a global brand ambassador of Tequila Cazadores!
Carne Asada Tacos With Tomatillo Guacamole
Makes 4-6 servings
• 1/4 cup olive oil
• 4 tbsps lime juice, divided
• 2 tbsps soy sauce
• Zest of 1 lime
• 2 cloves garlic, minced
• 2 lbs skirt steak
• 2 tsps black pepper
• 3 tsps kosher salt, divided
• 2 tomatillos
• 1 jalapeño, seeds and membranes removed
• 2 avocados
• 2 tbsps lime juice
• 1 small white onion, minced
• 1/2 cup cilantro leaves, chopped
• 8-12 corn tortillas
• 4-6 radishes, thinly sliced
- Combine the olive oil with two tablespoons lime juice, soy sauce, lime zest, and garlic in a shallow dish or large ziplock bag. Add the steak and toss to completely coat in the mixture. Cover and let marinate at room temperature for 30 minutes or refrigerate overnight.
- Prepare a grill with a high flame and let it warm up for at least five minutes. Remove the steak from the marinade and season it with the black pepper and two teaspoons salt. Grill until it has a good crust, about two minutes per side; don’t try to flip it too early or it will stick. Let rest for five minutes before slicing. (If you’re not grilling, cut the steak into pieces small enough for your pan and cook it in a very hot cast iron skillet over medium-high heat, two to three minutes per side.)
- While the steak rests, make the guacamole. Husk, rinse and finely chop the tomatillos; mince the jalapeño. Mash the avocados with the lime juice and remaining one teaspoon of salt, then stir in the tomatillos and jalapeño. In a separate bowl, combine the onion and cilantro.
- Thinly slice the steak on a bias, against the grain, then cut it into smaller, bite-sized pieces. Just before serving, toast the tortillas over a medium flame on your grill or stove until they’re soft and lightly charred, about one minute. Spread each one with guacamole, fill with steak, and top with the onion salsa and sliced radishes.
Prickly Pear & Agave Margarita
Makes 1 serving
• 1 1/2 parts Tequila Cazadores Blanco
• 1/4 oz St. Germain
• 1 oz lime juice
• 3/4 oz agave nectar
• 1 oz Fresh Prickly Pear Puree
• Salt, for the rim
- In a mixing glass, add all the ingredients with ice, shake and serve on the rocks (salt rim optional).
- Garnish with a lime wedge.