Sponsored by Hawaii State Department of Agriculture
As Cinco De Mayo approaches, our next Eat Local Recipe contest winner is sharing his recipe for Carne Asada Tacos! HI Now host Kanoe Gibson is in the kitchen with Air Force veteran Charles Heisey as he adds a breakfast twist to the classic recipe.
Heisey says he was introduced to Carne Asada tacos in Mexico during his many travels. All of the fresh ingredients and marinated meat made him fall in love with the simple recipe, and says 90 percent of the fresh ingredients used can be found in local markets and grown on the islands.
Heisey makes these tacos every year for his support crew when he enters the MWR HIC/Quicksilver All Military Surf Contest at White Plains Beach.
Carne Asada Taco Ingredients:
1 pound skirt or flank steak, locally sourced
1/2 teaspoon cracked black pepper
3 limes squeezed lime juice
2 teaspoons ground cumin
1 teaspoon ground oregano
2 teaspoons salt
2 tablespoons olive oil
4 cloves garlic minced
1 teaspoon garlic powder
*Mix ingredients and marinate meat overnight
Pico de Gallo Ingredients:
3 Tomatoes diced (local)
½ Onion diced (local)
2 cloves garlic minced
¼ cup cilantro (local)
¼ Teaspoon cumin
¼ teaspoon garlic powder
1-2 Dried Arbol chile burnt in oil and crushed.
Salt and pepper to taste
*Combine ingredients in bowl and mix.
1) After combining ingredients and marinating overnight, grill meat and slice against grain or chop
2) Combine ingredients for pico de gallo in bowl and mix
3) Assemble meat, pico de gallo on a corn tortilla and top with queso fresco, squeeze of lime, and cilantro
More dishes from Eat Local Recipe Contest winners:
Salsa Verde Tacos by Priscilla Carbajal
Roasted Veggie Bowl by Steve Pickman
Iraqi Kebabs by Ronnie Kaopuiki
Tom Yum Ulu Soup by Stefanie Debiasi
Curry Opah with rice and green beans by Broderic Allen
For more information: hdoa.hawaii.gov