Recipe Friday: Someburros Carne Asada Tacos

Written by Marilyn Hawkes Category: Recipes Issue: December 2018
Group Free
Pin It

About eight years ago, Tim Vasquez, owner of Someburros and Isabel's Amor, was so moved by an annual family gathering in Guadalupe that he wrote a book about it called "The Taco Stand." "Just seeing the family gathered around the table and sharing memories around food was the inspiration," Vasquez says. The main character is based on the family matriarch and Vasquez's grandmother, Isabel, who passed away 32 years ago. "It's not necessarily a true story, but Isabel is the main character who loves to cook for other people."

Initially, Vasquez gave the book to his parents as a Christmas gift, but about six months ago, he read the story to his wife's preschool class and the kids loved it, he says. That's when he made the decision to publish the book, which you can purchase for $14.95 at Someburros and Isabel's Amor or at

While the recipe that follows isn't in the book, Vasquez wanted to share this popular dish found in his restaurants. He buys his arrachera steak at a carneceria in Chandler, but says you can substitute skirt steak available at any grocery store. And if you're looking for Someburros' salsa, you can pick up a jar at any Someburros location.

Someburros Carne Asada Tacos
(4 servings, inspired by Vasquez family recipes from Someburros and Isabel’s Amor)

1.5 lbs. arrachera steak (skirt steak)
¼ tsp. garlic powder
¼ tsp. salt
2 cups shredded purple cabbage
8 fresh corn tortillas
1 avocado
1 cup pickled red onion
1 pint Someburros salsa 

Red Onion Pickling Mixture
1 tbsp. vinegar
½ tsp. salt
The juice from 2 lemons

Be sure the red onion is completely submerged in the mixture.

Start with thin sliced steak. Season with a little garlic powder and salt to bring out the flavor while cooking over mesquite coals. Cook until medium well. Chop into 1/8 inch pieces and place about 3 ounces of meat in a warm, homemade corn tortilla. Top with chopped cabbage for some freshness and crunch and then top with pickled red onion, 4 thin slices of avocado, and then some of Someburros award winning salsa! Enjoy with an ice cold Mexican cerveza.