This taco might be a bit different from your usual asada taco but amazing nonetheless and if you love meat and you love tacos and you love sous vide cooking… then, yes, you must try this.
By definition most asada tacos feature carne asada which is grilled or pan-seared flank steak. I didn’t have any and as much as I love flank steak I tend to take sides with the less popular tougher cuts when cooked sous vide. Why? because they can be transformed into something that’s quite possibly superior in flavor and texture via sous vide. And you’re still within rare to medium rare range… which is just amazing.
Yeah, that’s the thing… I love rare or medium rare steak and without sous vide cooking, it’s nearly impossible to achieve the doneness level I’m looking for when cooking these tougher cuts. You can choose to sous vide your steak to whatever level you want but most of my posts on this blog are about applying the least amount of heat to cook ingredients. Just enough to ensure the food is cooked, the texture is what I like and proper pasteurization is achieved.
Enough with this sous vide babbling. Get your gear ready because this is extremely simple once you have all the components ready. This is not a recipe per se. More like a reference guide if you’re interested in this kind of cooking. Let’s do this.