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[Recipe]

Bring Cabo Wabo’s tangy carne asada tacos home

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Make Cabo Wabo’s carne asado tacos at your own cantina.
Photo: J. Rick Martin

There's always something new going on at Cabo Wabo, the Strip-side cantina that greets you in front of the Planet Hollywood resort. In fact, the casual hot spot just launched a new breakfast menu including bacon, egg and avocado quesadillas, croissant French toast and more. But the favorite dishes at this beach-style eatery remain the classics, such as the tangy, spicy carne asada tacos. The secret behind the big flavors in these little package? The achiote marinade that soaks into and tenderizes the meat for at least eight hours. Make them in your kitchen and taste for yourself.

Cabo Wabo Cantina Planet Hollywood, 702-385-2226. Daily, 8 a.m.-11 p.m.

Carne Asada Tacos

(Makes three tacos)

Ingredients:

5 oz. beef ribeye steak sliced in quarter-inch slices

Six 5-inch corn tortillas

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons diced red onion

2 tablespoons chopped cilantro

Achiote marinade ingredients:

2 oz. achiote paste

3 oz. olive oil

1 oz. red wine vinegar

1 teaspoon kosher salt

½ teaspoon black pepper

Method: To make the marinade, crumble the achiote paste with your fingers i to a small mixing bowl. Whisk in the olive oil and the vinegar until a smooth paste is formed. Add the salt and pepper. Keep refrigerated until ready to use.

Slice ribeye and rub each piece with achiote marinade. Place marinated meat in the refrigerator for at least eight hours. When ready to cook, sprinkle meat with salt and pepper and grill to medium rare. Chop into smaller pieces. Using a flat pan or skillet, heat up the corn tortillas on both sides. Lay the warm tortillas flat on a plate and place your chopped cooked beef in the center of each pair of tortillas. Top with chopped red onion and chopped cilantro.

Tags: Dining, Food
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Brock Radke is Las Vegas Weekly's managing editor and has been writing about Las Vegas for more than 15 years.

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