Description
Delicious and authentic Carne Asada Tacos made with marinated flank or skirt steak grilled to perfection and served on warm tortillas with fresh toppings like cilantro, onions, and cotija cheese.
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
- 1/4 cup juice of 1 orange
- 2 tablespoons juice of 1 lime
- 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
- 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-size ziplock bag. Pour the marinade over the steak, turning it several times until completely coated. Refrigerate for 2 hours to 4 hours, but not longer than 8 hours to prevent the meat from becoming mushy due to acidity.
- Prepare for grilling: Remove the steak from the marinade and discard excess marinade. Pat the steak dry with paper towels. Drizzle with a small amount of olive oil to coat both sides and season lightly with coarse salt and black pepper.
- Grill the steak: Preheat your 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 closer to 4 minutes per side, flank steak closer to 6-8 minutes per side.
- Rest and slice the steak: Remove the steak from the grill and let it rest for 5 minutes. Then slice the steak into bite-sized chunks suitable for tacos.
- Assemble the tacos: Place a heaping spoonful or two of carne asada onto each warmed tortilla. Top with diced onions, chopped cilantro, crumbled cotija cheese, and a spritz of fresh lime juice. Add optional toppings like guacamole, pico de gallo, and toasted red chile salsa if desired.
Notes
- Use an oven-safe meat thermometer to ensure steak is cooked to your preferred doneness.
- Warm tortillas by placing them inside a tortilla warmer or wrap them in a clean kitchen towel and keep inside a large ziplock bag to retain heat and moisture.
- Do not marinate steak for longer than 8 hours as the acidity will break down the meat's texture.
- For easier slicing, let the steak rest after grilling to retain juices.
Nutrition
- Serving Size: 1 serving (2 tacos)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
