Aarón Sánchez of MasterChef Shares Secret Recipe for Life on the Road

Los Angeles





Carne Asada Tacos with Pico de Gallo and Cactus-Jicama Kimchi

  • 1 jalapeno, sliced
  • 1 medium tomato, cored, small dice
  • 1 small yellow onion, small dice
  • 2T cilantro, chiffonade
  • 1 ea garlic clove, chopped
  • 1 ea lime
  • Kosher salt
  • 1 ea medium paddle Cactus, de-thorned
  • 1 ea small jicama, cleaned and cut into matchsticks 1/8”
  • 1 ea small red onion, sliced
  • 2T red wine vinegar
  • 2T white sugar
  • 1T kochujang
  • 1t kosher salt
  • 1t fish sauce
  • 1t Korean chili flakes
  • 2T chipotle adobo
  • 1T jalapeno, chopped
  • 2T cilantro, chopped
  • Bring a medium pot of water to a boil (one that will fit the cactus)
  • Carefully clean the cactus, holding the stem, take your knife and glide it along the cactus paddle to cut off the thorns. Trim off the outer layer around the paddle
  • Prepare an ice bath. When the water comes up to a boil, salt the water and blanch the cactus for 4 minutes. Place the cactus in the ice bath when done
  • Dry the cactus using paper towels and cut the cactus into 1/8” batons
  • Combine all the ingredients into a bowl, season to taste and place into an airtight container
  • 3 ea garlic cloves, chopped
  • 2T while granulated sugar
  • ¼ c ancho chili powder
  • 1T ground black pepper
  • 2T kosher salt
  • ½ large bu cilantro, leaves and stems well rinsed, chopped
  • 1ea orange, juiced
  • 2 ea limes, juiced
  • ¼ c mirin
  • 1- 12oz can Cass beer (or other lager beer)
  • 2T fish sauce
  • 2T Korean chili flakes
  • 2T red wine vinegar
  • 2T Kochujang
  • 1T liquid from canned chipotle
  • 2T EVOO
  • 2# skirt steak or flap meat
  • 4” flour tortillas
  • 1/2c cilantro leaves- for garnish
  • When ready to cook, pre-heat the grill to med high
  • Remove steak from marinade and cook on each side for about 4 minutes. Rest and slice thin
  • Warm the tortillas on the grill
  • Place meat inside tortilla, garnish with pico de gallo, el kimchi, and lastly finish with cilantro leaves



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Tony Bowles, Contributing Columnist

Tony Bowles, Contributing Columnist


Tony Bowles is one of the youngest sought journalists in the media world. He focuses on lifestyle, travel, entertainment, food, and more! Based in New York City