Carne asada tacos

 

Authentic Carne asada tacos RecipeMexico, North America

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Introduction & history

Carne asada taco is considered the first type of taco to exist. Carne asada or grilled meat is the main ingredient. Skirt steak, flap steak, flank steak, and even chuck steak are the usual choices. They are marinated and slow-cooked over charcoal and then cut into small pieces. The pieces of meat are added to a tortilla and usually topped with guacamole or salsa verde, chopped onion, and cilantro and drizzled with lime juice. Tacos can be eaten as is or paired with a side dish, such as refried beans, Mexican rice, and grilled onion. 

Main ingredients

• 
  Tortilla
• 
  Beef
• 
  Guacamole
• OR
  
  Salsa verde
• 
  Onion
• 
  Hot Peppers
• 
  Lime

Cooking tips

• variations

  Variations exist, as there is no one fixed recipe. Recipes vary in the marinade for the meat and in the toppings that go in the taco besides meat. Typical toppings include guacamole or salsa verde, chopped (white) onion, cilantro, and lime juice. However, tatemada sauce, pico de gallo, refried beans, and various chili peppers are also possible options.

Carne Asada Tacos

PREP 20min

COOK 15min

RESTING 3h

READY IN 3h 35min

4.9

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Perfectly marinated skirt or flank steak, grilled to juicy perfection, serves as the star of this dish. The recipe features traditional ingredients and uses an outdoor grill for that authentic taqueria-style experience. It calls for a 2-hour marination period, ensuring the steak absorbs the rich flavors of garlic, lime, and Mexican spices. Complemented by a creamy avocado salsa, the tacos are a delightful mix of textures and tastes. The meat is served on small corn tortillas and garnished with fresh onion, cilantro, radish slices, and lime wedges. 

Ingredients

6 Servings

FOR THE MARINADE:

2-3 cloves garlic, sliced

1 tsp fresh cracked pepper

1 tsp kosher salt

½ tsp Mexican oregano

Juice of 1 large lime

¼ cup (60 ml) olive oil

FOR THE AVOCADO SALSA:

1 small Hass avocado

1 serrano pepper, roughly chopped

1 tbsp cilantro

1 tbsp white onion

Juice of 1/2 lime

1/3 cup (80 ml) + 2 tsp cold water

salt, to taste

OTHER:

1.1 lb (500g) skirt steak (or flank steak)

18 small corn tortillas

1 small white onion, finely diced

1/3 cup (20g) cilantro, chopped

½ cup (60g) radishes, sliced

2 limes, sliced into wedges

Preparation

Step 1/6

In a blender, mix all of the marinade ingredients until smooth. Add more salt, if necessary. Pour the marinade into a plastic bag and place the steak inside. Zip the bag and marinate in the refrigerator for 2 hours.

Step 2/6

Clean the blender and add the ingredients for the avocado salsa. Blend until creamy, add more salt if required, and pour into a serving dish. Cover with some plastic film and refrigerate until serving time.

Step 3/6

Prepare the garnishes – chop the onion and the cilantro, slice the radishes, and cut the limes into wedges. Cover and chill until ready to serve.

Step 4/6

Allow the meat to come to room temperature for at least 40 to 50 minutes before grilling. Preheat the outdoor grill for about 8 to 10 minutes to medium/high heat, with the lid closed. Brush grates with some oil. Remove any excess marinade from the meat and place it onto the grill. Grill for approximately 7 to 10 minutes, taking into account the thickness of the steak. Turn over halfway through the cooking process. If you wish your steak to be medium/rare, grill until the internal temperature reaches 130-135ºF (54-57°C). For a medium cooked steak, let the temperature reach 145ºF (62°C).

Step 5/6

Place the steak onto a cutting board and cover it loosely with some foil paper. Let it rest for 5 to 7 minutes. In the meantime, warm the tortillas.

Step 6/6

Slice the meat into thin strips, then cut into small, bite-sized chunks. Assemble tacos with two tortillas stacked. Top with avocado salsa, onion, cilantro, radishes, and lime.