|  home | feedback | help          
recipes from Pastry Chef Adrian Vasquez of Providence
Back to 2010 Hangover Cure Feature Recipes
Chef Brian Roche of La Verdad  Boston, MA
Chef Brian Roche
La Verdad
1 Lansdowne Street
Boston, MA 02215
(617) 421-9595
Carne Asada Tacos
+ Click dish photo to enlarge

Carne Asada Tacos
Chef Brian Roche of La Verdad – Boston, MA
Adapted by
December 2009
Yield: 4 serving


Carne Asada:
1 cup cola soda
¼ cup soy sauce
2 ounces sliced onion
3 cloves garlic, chopped
8 ounces skirt steak

Caramelized Onion Puree:
1 onion, sliced
Olive oil

Salsa Arbol:
5 tomatillos
½ onion
2 cloves garlic, chopped
1 jalapeño
1 tablespoon olive oil
4 ounces arbol dried chili

½ onion           
½ jalapeño
1 clove garlic
1 tablespoon chopped cilantro
1 avocado
1 teaspoon limejuice

To Assemble and Serve:
4 tortillas
Diced red onion
Chopped fresh cilantro


For the Carne Asada:
Stir the cola, soy sauce, onion, and garlic together in a bowl until evenly incorporated.  Lay the steak in the marinade and let sit for a minimum of 4 hours. Grill the steak to desired temperature and cut into thin strips.

For the Caramelized Onion Purée:
Slice the onion and add to a pan with olive oil. Cook over medium heat, stirring frequently, until the onion takes on an amber color. Puree the caramelized onion in a food processor or blender.

For the Salsa Arbol:
Combine the tomatillos, onion, garlic, and jalapeño in a saucepot with water and boil until the tomatillos are tender. Strain the water and save in a separate pot. Transfer the mixture into a blender and puree, adding some of the strained water and bringing the mixture to a sauce consistency. Meanwhile, add the olive oil to a pan on high heat and then add chilies, frying them for a quick 45 seconds or until they darken in color. Individually blend the chilies into the mixture until the desired spice is reached.

For the Guacamole:
Combine the onion, jalapeño and garlic in a pan and cook until slightly charred.  Transfer the ingredients to a blender; add the cilantro, avocado and lime juice and blend together. Begin to add water slowly until a chunky, medium body consistency is reached. Season with salt and pepper.

To Assemble and Serve:
Spread the onion purée evenly over the tortillas. Add the steak and drizzle salsa arbol over the steak. Top with guacamole and add a tablespoon of red onion and cilantro. Serve immediately.

back to top

  • Napa and Sonoma Letter from the Editor
  • Scott Boswell: Rising Stars New Orleans 2003
  • John Stewart and Duskie Estes: Rising Stars Napa and Sonoma 2009
  • Street Food in Restaurants

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy