Elk Carne Asada Tacos

Elk Carne Asada Tacos with Grilled Onions

A simple citrus marinated elk loin seared on a griddle and served with sweet onions, salsa rice, sour cream, queso fresco cheese, cilantro and green onion in a warm corn tortilla.

Usually a traditional Carne Asada is made from thin marinated cuts of steak so you can always flatten your cuts with a meat mallet. I decided to sear the elk loin and then slice and finish with a pinch of kosher salt.

If you prefer a milder infused citrus flavor try omitting one of the two limes.

Serves 4-6

Ingredients

  • 2 lbs elk loin
  • 2 cups orange juice
  • Juice from 2 limes
  • 1 tablespoon cumin powder
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 can light beer
  • 1 large onion thinly sliced
  • 1 tablespoon butter
  • 8-12 corn tortillas

Optional Toppings

  • Queso fresco cheese
  • Green onion
  • Cilantro
  • Sour cream
  • Jalapenos

Directions

Mix orange juice, lime juice, beer, cumin powder, garlic powder and chili powder in a large bowl. Place meat into a large gallon size Ziploc storage bag and pour marinade into bag. Seal tightly removing all air and refrigerate for 24 hours. Heat a large griddle so the surface gets nice and hot. Remove the elk loin from the marinade and sear on hot griddle for about 4-5 minutes. Turn and continue to sear on all sides until the internal temperature reaches roughly 130 degrees. Remove and let rest 10 minutes before thinly slicing and finishing with a pinch of salt.

Salsa Rice (optional)

  • 1 cup rice
  • 10.5 oz chicken broth
  • 2 cups Pace Picante Salsa
  • 1 teaspoon cumin powder

Add chicken broth or water into a large saucepan over medium-high heat and bring to a boil. Once the broth begins to boil, reduce heat to low and add rice, salsa and cumin powder. Cover tightly with a lid and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.

Elk Carne Asada Tacos with Grilled Onions

Mix orange juice, lime juice, beer, cumin powder, garlic powder and chili powder in a large bowl.

Elk Carne Asada Tacos with Grilled Onions

Remove the elk loin from marinade before searing on the griddle.

Elk Carne Asada Tacos with Grilled Onions

Sear on hot griddle for about 4-5 minutes. Turn and continue to sear on all sides until the internal temperature reaches roughly 130 degrees.

Elk Carne Asada Tacos with Grilled Onions

Add some onion as an option. Melt a tablespoon of butter and sear sliced onion.

Elk Carne Asada Tacos with Grilled Onions

Elk Carne Asada Tacos with Grilled Onions

1 Comment

  • Reply December 22, 2016

    Theresa Meyer

    Every recipe I have tried of yours is delicious. I made this tonight and the only thing I changed was I took the jalapeño and cleaned out all of the seeds and white membrane and sautéed them with the onions. The rice turned out perfect. I had beef stock open so I used it instead of chicken. Too bad I was out of pellets for the grill otherwise the steaks would have been grilled.
    Thank you for the ideas

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