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Carne Asada Mini Tortillas  With  Brazilian Vinaigrette Salsa

Carne Asada Mini Tortillas With Brazilian Vinaigrette Salsa

  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 appetizer portions


  • Carne Asada Mini Tortillas

  • 1 (1 3/4- to 2-pound) skirt steak
  • Olive oil
  • Salt and pepper to taste
  • 1/2 cup queso fresco
  • Lime wedges
  • Twelve 3-inch mini tortillas
  • Brazilian Vinaigrette Salsa

  • 1 large tomato, peeled, seeded and diced
  • 1/2 cup 1/4-inch-diced red bell pepper
  • 1/2 cup poblano pepper, seeds and stem removed and cut into 1/4-inch dice
  • 3 tablespoons white wine vinegar
  • 3 to 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup yellow pepper, seeds and stem removed and cut into 1/4-inch dice
  • 1 tablespoon chopped mixed herbs such as oregano, mint, cilantro
  • 2 teaspoons Emeril's Essence Creole Seasoning


  • For the Carne Asada Mini Tortillas:

    Preheat a grill to medium-high heat.

  • Season steak with olive oil, salt and pepper and Essence. Set the steak on the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 2 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch-wide strips.

  • For the Brazilian Vinaigrette Salsa:

    Combine all ingredients in a medium bowl and stir well to combine. Allow to sit at room temperature for at least 1 hour before serving.

  • To Assemble the Mini Tortillas

    Warm the mini tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty.

  • To assemble, lay about 2 strips of beef down the center of tortilla and drizzle with Brazilian Vinaigrette Salsa.

  • Top each taco with a sprinkle of queso fresco and garnish with lime wedges. Repeat with the remaining tortillas.