Recipe & pairing | Deborah Kaloper's (Taco Night) Grilled Carne Asada tacos

Whether it’s a weekend gathering with mates, a date-night in, or simply taco Tuesday, Deborah Kaloper’s Taco Night (available now) has the best tacos for any occasion. Here’s what we’re pairing with some succulent carne asada.

Pairing tip: "Straight in with cabernet sauvignon here - for me preference would be from a cooler region to get more of that capsicum herbaceousness that’ll vibe a bit more with what’s going on, but a rich, ripe, warm climate cab is just the ticket too. Given that we’ve got steak here I wouldn’t be going super light with my reds, but that’s a personal choice - you might find a grenache or even a pinot noir more suitable if you’re not feeling in the mood for heaps of tannin. But whatever your favourite red wine, chances are it’ll find a great sparring partner in this pairing." - Nick

Try this with:

Kilikanoon Golden Hillside Cabernet Sauvignon 2020

Clare Valley cabernet is vastly underrated at all ends of the price spectrum. For this money, Kilikanoon have (yet again) delivered an absolute titanic effort. It’s bright and lively the moment it hits the palate, sizzling with fruit flavour and life. It’s still young, so it’s all about the bright fruit at the moment, but there’s so much potential for ageing that it’s almost scary when you consider the value on offer here. That said, it’s massively enjoyable right now. Give it a spell in the decanter if you’re afraid of getting stuck in straight away. Only words of praise uttered around the tasting bench for this one.

Kirrihill Gleeson & Co. Grenache 2022

Grenache is at the fore-front of Australian wine producer’s' minds right now, and we’re here for it. The reason it’s causing such a buzz is because the quality of the fruit (and, thus, the wine) is superb, and perfectly suited to Aussie growing conditions. This Clare Valley example from the finessed winemakers at Kirrihill has freshness, exuberance, and a moreish juiciness from go to woe. Kick your feet up, grab a plate of these tacos, and make sure the bottle is within reach.

Grilled carne asada tacos

Makes 12

1 kg (2 lb 3 oz) skirt steak

LIME, LEMON & CHIPOTLE MARINADE

• 80 ml (1/3 cup) olive oil

• 1 large onion, thinly sliced

• 4 garlic cloves, crushed

• 60 ml (1/4 cup) lime juice 

• 60 ml (1/4 cup) lemon juice 

• 1 tablespoon ground cumin

• 1 tablespoon chipotle chilli powder 

• 21/2 teaspoons cracked 

• black pepper

• 1 teaspoon sea salt

TO SERVE 

• 12 warm Corn tortillas [see below for recipe]

• Pico de gallo [see below for recipe]

• 2 avocados, sliced

• pickled jalapeno chilli slices

• chopped coriander (cilantro) lime wedges

Place the lime, lemon and chipotle marinade ingredients in a large glass bowl and whisk together. Add the steak, toss to coat, then cover and refrigerate for 3–4 hours, or overnight.

When ready to serve, heat a cast-iron frying pan or chargrill pan over medium heat. Add the steak and cook for 6–7 minutes, turning once. Allow to rest for 4–5 minutes, then slice the steak into strips.

To serve, place some steak on a warm tortilla. Top with pico de gallo, avocado slices, pickled jalapeno, coriander and a squeeze of lime. Serve immediately.

Corn tortillas

Makes 16 × 15 cm (6 inch) tortillas

• 220 g (2 cups) masa harina 

• 375 ml (1 1/2 cups) warm water 

• 2 teaspoons fine sea salt

Place the ingredients in a large bowl and, using your hands, mix together until a dough forms. It should be pliable, almost like a play dough; add a little more water if it’s a bit dry.

Knead the dough for 1–2 minutes, then divide into 16 equal portions. Roll into balls, then cover with a clean tea towel and leave to rest for 20–30 minutes.

Place a ball of dough between two pieces of waxed baking paper and use a rolling pin to roll it out into a 15 cm (6 inch) round tortilla. (If you have a tortilla press, place a piece of waxed baking paper on the base plate, then place the dough ball in the centre and add another piece of waxed baking paper on top. Close the tortilla press and press the handle down to sandwich and flatten the dough into a tortilla.)

Continue rolling or pressing until all the balls have been flattened to size. Cover with the tea towel until ready to cook.

Heat a large flat cast-iron frying pan or comal over medium–high heat. Add a tortilla and flip after 10 seconds, then cook for 45–60 seconds. Flip again and cook for a further 35–50 seconds. The tortilla should feel dry, but not stiff or crumbly, and should be just lightly changed in colour. 

While cooking the remaining tortillas, keep the cooked tortillas warm by stacking them on top of each other and covering them with the tea towel.

Serve immediately.

NOTE: To make beetroot or spinach corn tortillas, replace 60 ml (¼ cup) of the water with fresh beetroot (beet) juice or spinach juice, for a colourful twist.

Pico de gallo

Makes about 2½ cups

• 3 large ripe juicy tomatoes, diced 

• 1/2 white onion, diced

• 1 fresh green jalapeno chilli, finely diced

• 1 small garlic clove, crushed

• 1/2 cup chopped coriander (cilantro) leaves

• 60 ml (1/4 cup) lime juice

Add the ingredients to a bowl and mix until well combined. Season with sea salt and black pepper to taste.

The pico de gallo is best made near serving time, but will keep refrigerated in a clean airtight container for 1 day.

Recipe & images taken from “Taco Night: 60+ recipes for date nights, lazy nights and party nights” by Deborah Kaloper, published by Smith Street Books (RRP $29.99), available now. Photography © Mark Roper.