Dice flank steak into ¼-inch cubes. Place in a mixing bowl and add cumin, coriander and salt. Mix well and refrigerate for 1 hour.
Heat medium saucepot over medium-high heat. Lightly coat with cooking oil and add tomatoes, tomatillos, onion, garlic, chilies and cilantro. Sauté 8–10 minutes, stirring occasionally. Add water and simmer for 15 minutes. Transfer to a blender and purée until smooth. Serve at room temperature. (Salsa can be stored in refrigerator for 3–5 days or frozen for 1 month. Reduce number of peppers for a milder salsa.)
For guacamole, split avocados in half, remove pit and scoop out flesh into a bowl.
Gently mash with the back of a fork, add lime juice and lime zest. Add ½ teaspoon cumin and coriander. Season with salt to taste. Reserve.
Pre-heat large sauté pan over high heat. Lightly coat pan with cooking oil and add steak. Cook steak until caramelized on all sides. Remove steak from pan and let rest, keeping warm.
Mix the onion and cilantro and reserve.
For final serving, heat large skillet over high heat. Coat lightly with cooking oil.
Heat tortillas until lightly crispy on both sides. Serve with carne asada, guacamole and
“Salsa Roja,” topped with onion and cilantro. Enjoy! Makes 16 tacos.
Wine Pairing: Pine Ridge Chenin Blanc + Viognier, California. This in an interesting recipe to pair, considering all of its unique flavors. This 79% Chenin Blanc and 21% Viognier blend is a great choice with well-balanced acidity, the crisp fruit flavors of the Chenin Blanc and the rich flavors of the Viognier. It has a touch of sweetness to provide balance to the spiciness, yet complex enough to stand up to the flank steak. —Paula LaBarre, Grapes & Gourmet, Jamestown
Recipe by Chef Jake Rojas, Chef/Co-Owner, Tallulah on Thames, Newport
2012 Chef/Restaurant Local Hero Award Winner