Pro Tips
**Chef's Tips & Troubleshooting:**
- Slice meat against the grain for the most tender bite in steaks and roasts.
- For baked international dishes, preheat the oven fully before putting the dish in.
- Pat ingredients dry before breading or frying to help the coating adhere properly.
- Toast whole spices in a dry pan before grinding to unlock their essential oils and aroma.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Soft Beef Tacos (Carne Asada)
Soft Beef Tacos — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Combine all the marinade ingredients in a large mixing bowl then mix together.
- Put-in the chopped steak and mix with the marinade. Marinate for at least 3 hours.
- Make the salsa.Grill the salsa ingredients until the color turns light to medium brown.Remove the ingredients from the grill and set aside until the temperature goes down.Liquefy the salsa ingredients using a blender or food processor then set aside.
- Mix together chopped cilantro, lime juice and sliced onion in a bowl then mix. Set aside. This will be the topping.
- Heat a skillet or frying pan then pour-in 4 tablespoons of olive oil.
- Put-in the marinated steak and fry until color turns brown while the texture remains tender. Note: While doing this process, the juices and marinade absorbed by the steak may come out. This is normal; all you need to do is to wait until the liquids evaporate. Stir once in a while until the liquid is gone and the steaks are fried.
- Turn off heat and transfer the cooked steak in a plate.
- Wrap the tortillas in paper towel and microwave for a minute.
- Place the tortillas in a plate then arrange the cooked steak over it.
- Top with the mixture of cilantro, onion, and lime juice. Spoon-in some salsa and sprinkle your favorite cheese.
- Serve.
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Pro Tips & Troubleshooting
- Slice meat against the grain for the most tender bite in steaks and roasts.
- For baked international dishes, preheat the oven fully before putting the dish in.
- Pat ingredients dry before breading or frying to help the coating adhere properly.
- Toast whole spices in a dry pan before grinding to unlock their essential oils and aroma.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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