Description
Carne Asada Tacos feature tender marinated flank or skirt steak grilled to perfection and served on warm corn tortillas with fresh toppings like cilantro, diced onions, and crumbled cotija cheese. This classic Mexican dish is vibrant, juicy, and perfect for a flavorful taco night.
Ingredients
Scale
For the carne asada marinade
- 1 jalapeño pepper seeded and minced
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- juice of 1 orange (about 1/4 cup)
- juice of 1 lime (about 2 tablespoons)
- 2 tablespoons white wine vinegar
- 2 teaspoons chili powder
- 1 teaspoon kosher salt plus more for grilling
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ancho chili powder
- 1/4 teaspoon freshly ground black pepper plus more for grilling
- 2 pounds flank steak or skirt steak, excess fat removed
For the tacos
- 16 corn tortillas, warmed (or flour tortillas)
- 1/2 medium onion, finely diced
- 1/2 cup chopped cilantro
- 1 cup crumbled cotija cheese
- lime wedges, for serving
- other optional toppings: guacamole, pico de gallo, toasted red chile salsa
Instructions
- Prepare the marinade: In a medium bowl, whisk together jalapeño, garlic, cilantro, olive oil, orange juice, lime juice, white wine vinegar, chili powder, kosher salt, cumin, oregano, ancho chili powder, and black pepper until well combined.
- Marinate the steak: Place the flank or skirt steak in a large baking dish or gallon-sized ziplock bag. Pour the marinade over the steak, turning to coat thoroughly. Refrigerate for 2 to 4 hours, making sure not to marinate longer than 8 hours to avoid mushy texture.
- Prepare the steak for grilling: Remove the steak from the marinade and discard any excess marinade. Pat the steak dry with paper towels. Drizzle a little olive oil on both sides and season lightly with coarse salt and black pepper.
- Grill the steak: Preheat a grill or grill pan to medium-high heat (400-450°F). Grill the steak with the lid closed for 4-8 minutes per side depending on thickness; skirt steak needs about 4 minutes per side while flank steak takes about 6-8 minutes per side.
- Rest and slice the steak: Once cooked, remove the steak and allow it to rest for 5 minutes. After resting, slice the meat into bite-sized chunks suitable for tacos.
- Assemble the tacos: Place a generous spoonful or two of carne asada on each warmed tortilla. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice.
- Serve with toppings: Offer additional toppings like guacamole, pico de gallo, and toasted red chile salsa alongside the tacos for customization.
Notes
- Use an oven-safe meat thermometer to check steak doneness for preferred temperature.
- Keep tortillas warm and pliable by wrapping them in a clean kitchen towel inside a tortilla warmer or a large zip-top bag.
- Marinating for too long can break down the meat texture due to acidity, so avoid exceeding 8 hours.
- Flank steak is thicker and requires longer grilling time compared to skirt steak, which cooks quickly.
- If you prefer flour tortillas, they can be substituted for corn tortillas.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
