Carne Asada Mexican Street Tacos (Print version)
Citrus-marinated grilled carne asada on double-stacked corn tortillas with diced white onion, fresh cilantro, salsa, and lime. Authentic Mexican street taco flavor at home.
# Ingredients:
For the carne asada
01 -
1.5 lbs (680 g) skirt steak or flank steak
02 -
Juice of 2 limes (about 1/4 cup)
03 -
Juice of 1 orange (about 1/3 cup)
04 -
4 cloves garlic, minced
05 -
1/4 cup fresh cilantro, finely chopped
06 -
2 tablespoons olive oil
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
1 jalapeño, seeded and minced (optional)
For serving
14 -
12 small corn tortillas (4 to 5 inch), warmed
15 -
1/2 white onion, finely diced
16 -
1 cup fresh cilantro, roughly chopped
17 -
2 limes, cut into wedges
18 -
Salsa roja or salsa verde, to serve
19 -
Cotija cheese, crumbled (optional)
20 -
Sliced radishes (optional)
# Instructions:
01 -
Whisk together the lime juice, orange juice, garlic, cilantro, olive oil, cumin, chili powder, oregano, smoked paprika, salt, and pepper in a large bowl or zip-top bag.
02 -
Add the skirt steak to the marinade and coat it well. Refrigerate for at least 2 hours and up to 8 hours. Do not exceed 12 hours or the acid will break down the texture.
03 -
Finely dice the white onion and roughly chop the cilantro. Cut the limes into wedges. Set out your salsa.
04 -
Remove the steak from the marinade and pat completely dry with paper towels. Heat a grill or cast iron grill pan over high heat until very hot. Grill 3 to 4 minutes per side for skirt steak, or 4 to 5 minutes for flank, until well-charred and cooked to your liking.
05 -
Transfer the steak to a cutting board and rest for 5 minutes. Slice thin against the grain, then chop into small bite-sized pieces.
06 -
Heat each corn tortilla in a dry skillet over medium heat for 30 to 45 seconds per side until pliable and lightly toasted. Double-stack two tortillas per taco.
07 -
Pile the chopped carne asada onto each double-stacked tortilla. Top with diced white onion, fresh cilantro, a spoonful of salsa, and a squeeze of lime. Serve immediately.
# Good to know:
01 -
Active cooking time is about 15 to 20 minutes. Allow 2 to 8 hours for marinating.
02 -
Double-stack corn tortillas to prevent tearing under juicy beef.