Carne Asada Totchos Recipe
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 1 (30 ounces) bag frozen tater tots
- 2 cups shredded Mexican cheese blend
- Guacamole
- Pico de gallo
- Carne Asada steak-
- 1.5 Lbs. Flank Steak or Flap Meat
- ¼ Cup Red Wine Vinegar
- ¼ Cup Water
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Lime Juice
- 2 Tablespoons Orange Juice
- 2 Tablespoons Chopped Cilantro
- 1 Tablespoon Minced Garlic
- ¾ Tablespoons Garlic Salt
- ½ Tablespoon White Pepper
- ½ Tablespoon Cumin
- ½ Tablespoon Chili Powder
- ½ Tablespoon Mexican Oregano
- ⅛ Ground Cloves
- 1 Orange (Sliced)
- Chipotle Aioli-
- 6 tablespoons mayonnaise
- 2 teaspoons chopped chipotle chiles in adobo
- 2 Tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin
- 4 teaspoons fresh lime juice
- salt and pepper, to taste
Instructions
- Add all of the ingredients for the carne asada except for the steak and orange slices to a medium sized bowl and mix well. Pour the mixture into a ziplock bag. Add the steak and shake to coat with the marinade. Add the orange slices directly to the meat, half on the top and half on the bottom. Seal the bag and refrigerate 6 hours or overnight.
- Before grilling remove from the refrigerator up to an hour in advance.
- Preheat the grill to medium-high heat. Place the steak directly on to a greased grill grate for 10 minutes. Flip and grill for an additional 7-8 minutes until the steak has reached your desired doneness. Let rest for 10 minutes before serving. Slice into bite-sized pieces.
- Combine all of the ingredients for the chipotle aioli in a blender and process until smooth.
- Cook the tater tots according to package directions on a baking sheet. Remove from the oven and top with shredded Mexican cheese blend. Return to the oven and bake until the cheese has melted.
- Top tater tots with carne asada, chipotle aioli, pico de gallo, and guacamole.
Find it online: https://blogchef.net/carne-asada-totchos-recipe/