Carne Asada Tacos
These carne asada tacos are built on a foundation of thinly sliced, marinated beef that's been grilled over high heat until perfectly charred on the outside and tender on the inside. The secret is all in the citrus and spice marinade that tenderizes the meat and layers in bold, authentic Mexican flavor.
Equipment
- Outdoor gas grill or charcoal grill - strongly preferred for authentic char
- Cast iron grill pan - great indoor alternative
- Meat thermometer - for checking doneness
- Large zip-top bag or shallow dish - for marinating
- Cutting board - large one works best for slicing steak
- Sharp chef's knife - for slicing against the grain
- Cast iron skillet or comal - for warming tortillas
- Tongs - for flipping the steak on the grill
- Small bowls - for prepping toppings
- Aluminum foil - for resting the steak
Ingredients
- 2 lbs flank steak - 900g, trimmed, or skirt steak
- ¼ cup lime juice - 60ml, fresh (about 2-3 limes)
- ¼ cup orange juice - 60ml, fresh (about 1 orange)
- 3 tablespoons olive oil
- 4 cloves garlic - minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika - Mexican pimentón preferred
- ½ teaspoon dried oregano - Mexican oregano preferred
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ cup fresh cilantro - roughly chopped
- 1 whole jalapeño - minced, optional for heat
For the Tacos
- 12-16 small corn tortillas - 4-5 inches / 10-13 cm
- ½ cup white onion - finely diced
- ½ cup fresh cilantro - chopped
- 2 whole limes - cut into wedges
- 1 cup fresh salsa - or pico de gallo
- 1 whole avocado - sliced or guacamole, optional
- Cotija cheese - or crumbled queso fresco, optional
- hot sauce - of your choice, optional
Instructions
- Whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, black pepper, and salt in a bowl. Fold in the cilantro and jalapeño if using. Taste and adjust seasoning as needed.
- Pat the steak dry with paper towels. Place in a large zip-top bag or shallow dish and pour the marinade over it, coating all surfaces. Refrigerate for at least 2 hours, or up to 12 hours overnight. Remove from fridge 30 minutes before cooking.
- Preheat an outdoor grill or cast iron grill pan to high heat (450-500°F / 230-260°C). Clean and oil the grates or allow the pan to heat for 3-4 minutes.
- Remove steak from marinade, letting excess drip off. Place on the hot grill and cook for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C) or until desired doneness. Do not move or press down on the steak while cooking.
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
- Locate the grain of the meat and slice thinly at a 45-degree angle against the grain into ¼-inch (6mm) thick slices. Cut into bite-sized pieces about ½ to 1 inch (1.25-2.5 cm) in size.
- Heat a dry cast iron skillet or comal over medium-high heat. Warm the tortillas for 30-45 seconds per side until toasted spots appear and they're pliable. Keep warm in a towel or foil.
- Lay two warm tortillas per plate slightly overlapping. Add a generous spoonful of the sliced carne asada to the center. Top with diced onion, chopped cilantro, salsa, avocado, and cotija cheese if using. Finish with a squeeze of lime and hot sauce. Serve immediately.
Notes
- Always cut against the grain: Skirt and flank steak can be chewy if sliced incorrectly. This is the single most important step for tender bites.
- Don't over-marinate: More than 12-16 hours in a citrus-heavy marinade can make the texture mushy. Stick to the 2-12 hour window.
- Use high heat: Low heat leads to gray, steamed beef. You need a ripping hot surface to produce the char that gives carne asada its signature flavor.
- Rest the meat: Those 5-10 minutes of resting make a major difference in juiciness. Set a timer if needed.
- Double up your tortillas: Two corn tortillas stacked together is the authentic taqueria approach and prevents tearing.
- Fresh lime juice only: Bottled lime juice has a noticeably different flavor. Fresh lime juice in both the marinade and as a finishing squeeze is worth the extra effort.
- Make-ahead option: You can marinate the beef up to 24 hours in advance and grill it up to 3 days ahead. Store sliced beef in an airtight container in the refrigerator and reheat in a hot skillet.
- Storage: Store sliced carne asada in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: The best method is a hot cast iron skillet with a tiny drizzle of oil over medium-high heat for 2-3 minutes. Add a tablespoon of beef broth or water to prevent drying out.