Tacos Carne Asada inspired by BBQ Junkie’s recipe.

Name: Tacos Carne Asada inspired by BBQ Junkie’s recipe.
Yield: Dinner for 8 people
Ingredients: 0 Bavette steak Black Angus PRIME USA; 0 Bavette Black Angus PRIME USA; 0 Wagyu bavette 8+ Australia; 0 Bavette Limousin; 0 Bavette Black Angus AUS; 0 Bavette Black Angus CAN; 0 Bavette Black Angus NZL; 0 Japanese Wagyu bavette Kagoshima A5+ BMS12; 0 Bavette Aberdeen Angus; 0 Bavette Angus Crossbreed Grassfed SCO; 800 grams Bavette /en/steaks/bavette.html; 8 Gorditas; 2 Avocados; 1 Lime; 1 bunch Cilantro; 1 tbsp Smoked Paprika Powder; 1 tsp Ground Chipotle; 1 tsp Ground Cumin; 1 tsp Garlic Powder; \Freshly Ground Black Pepper; \Coarse Sea Salt; Pico de Gallo; 3 Tomatoes; 1 Red Onion; 1 clove Garlic; 1 Green Chili; 1 Red Chili; Quarter Cucumber; 1 bunch Cilantro; 2 tbsp Lime Juice

Winner 2024

Ingredients

Dinner for 8 people

800 grams Bavette

8 Gorditas

2 Avocados

1 Lime

1 bunch Cilantro

1 tbsp Smoked Paprika Powder

1 tsp Ground Chipotle

1 tsp Ground Cumin

1 tsp Garlic Powder

\ Freshly Ground Black Pepper

\ Coarse Sea Salt Pico de Gallo

3 Tomatoes

1 Red Onion

1 clove Garlic

1 Green Chili

1 Red Chili

Quarter Cucumber

1 bunch Cilantro

2 tbsp Lime Juice

\ Table Salt Other Essentials

\ BBQ with Lid

Let’s go Mexican! Because Mexican food is always a good idea, right? And easy too! If you’re hosting a crowd, Mexican dishes can be prepped well in advance. On the day, all you need to do is grill the meat and toast the gorditas or tortillas. Simple! Below you’ll find a basic recipe, but feel free to whip up a good tomato salsa as well. Even better: Pico de Gallo, a mildly spicy salsa that pairs perfectly with grilled meat. In this case, we’re using Bavette, but flank steak is an excellent alternative too. Check it out here!

Preparing the Bavette

Before lighting the BBQ, season the Bavette so the flavors have time to sink in. Pat the Bavette dry with paper towels and place it in a dish. Mix the smoked paprika, chipotle, cumin, and garlic powder, then grind in the pepper and salt. Sprinkle the spice mix over the meat and set aside.

Getting the BBQ Ready

Fire up the BBQ and aim for a temperature of 200°C for direct heat. While the BBQ heats up, prepare the toppings. Remove the skin and pit from the avocados and mash them into a smooth puree. Chop some fresh cilantro and mix it through. Cut the lime into wedges and set aside.

Making Pico de Gallo

Scoop out the tomato flesh and dice the tomatoes finely. Chop the onion and combine with the diced tomatoes in a bowl. Press the garlic clove and add it to the mix. Peel the cucumber, cut it lengthwise, and remove the seeds. Dice it into small pieces. Remove the seeds from the peppers and chop them finely. Chop the cilantro leaves and mix everything together. Add a pinch of salt and squeeze in the lime juice. Mix thoroughly and let it sit in the fridge for about 30 minutes to let the flavors meld.

Grilling the Bavette

By now, the BBQ should be up to temperature. Grill the Bavette for about 4 minutes per side, then let it rest for 10 minutes. While the meat rests, toast the gorditas on the BBQ to warm them up and give them nice grill marks.

Slice the Bavette into thin strips and serve on a platter with the toppings (Pico de Gallo, avocado mix, and lime wedges) on the side. Let everyone assemble their own tacos—party time!

ENJOY!