Kranston & Foley Street Tacos

April 25, 2016

Chopped carne asada tacos may be grease truck fare, but it doesn’t mean they can’t also be haute cuisine. Kranston & Foley Organic Orange and Chili Grill Sauce, some inexpensive meat and a stack of tortillas is all you need to make the next “Taco Tuesday” the best one yet.

  • Prep: 8 hrs
  • Cook: 20 mins
  • Yields: 8-10 servings


1 13 oz. bottle Kranston and Foley Organic Orange Chili Grill Sauce

2 lbs. skirt steak or similar "carne asada" cut of beef

Vegetable oil

Taco fixings such as diced red onion, lime and plenty of extra Kranston & Foley Organic Orange Chili Grill Sauce


1Place skirt steak in a large bowl. Empty contents of the Kranston & Foley Organic Chili Grill Sauce over the steak. Mix well, cover in plastic and marinate in fridge overnight.

2Remove steak from fridge and allow to come to room temperature. Heat electric griddle or non-stick pan to high. Grease with a little vegetable oil, spreading it carefully with a paper towel for total coverage.

3Place marinated skirt steak on the hot griddle and cook 5-7 minutes both sides or until cooked to desired temperature. Place cooked meat in a clean bowl.

4Chop all cooked meat as desired. Serve meat on warm tortilla and top with your favorite taco fixings.

Do what the pros do: using a wide, electric skillet will cut down on time and effort. If one isn't handy, cook on your widest non-stick surface.



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