King Taco Carne Asada
This copycat King Taco carne asada recipe delivers tender, marinated beef with a caramelized crust, served in warm corn tortillas with fresh cilantro, diced onion, and a squeeze of lime.
Equipment
- Large Resealable Plastic Bag - or airtight container for marinating
- Cast iron skillet - or heavy-bottomed pan
- Sharp chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Meat thermometer - instant-read
- Small skillet - for warming tortillas
Ingredients
- 2 lbs flap meat - 900g, or skirt steak or flank steak
- 1.5 cups Mojo Criollo marinade sauce - 360ml, Goya or Iberia brand
- 3 tbsp lime juice - 45ml, freshly squeezed, about 2 limes
- 1 tbsp vegetable oil - 15ml, plus more for cooking
- 1 tsp salt - 5g
- 0.5 tsp black pepper - 2g
- 0.5 tsp ground cumin - 2g
- 3 cloves garlic - minced
- 0.25 cup cilantro - 15g, roughly chopped, for marinade
For Serving
- corn tortillas - street taco size, about 4-5 inches
- cilantro - finely chopped, for garnish
- white onion - finely diced, for garnish
- lime wedges - for serving
- salsa roja - or green salsa, optional but highly recommended
Instructions
- Combine Mojo Criollo, lime juice, garlic, cumin, salt, pepper, oil, and cilantro in a large resealable bag. Shake to mix well.
- Pat the flap meat dry with paper towels and cut into manageable sections of about 4-5 inches long for even cooking.
- Add the meat to the marinade, seal the bag pressing out excess air, and massage to coat evenly. Refrigerate for at least 4 hours or overnight (8-12 hours). Do not exceed 24 hours.
- Remove marinated meat from the refrigerator and let it rest at room temperature for 20-30 minutes before cooking.
- Heat a cast iron skillet over medium-high heat until very hot. Add a thin layer of vegetable oil and heat until shimmering.
- Shake excess marinade from the meat and place in a single layer in the hot skillet. Cook without moving for 3-4 minutes per side until a deep brown, caramelized crust forms.
- Check doneness with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (65°C) for medium-well.
- Transfer cooked meat to a cutting board and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.
- Slice or chop the meat into small, bite-sized pieces against the grain for maximum tenderness.
- Heat a dry skillet over medium heat. Warm each corn tortilla for 20-30 seconds per side until softened and lightly charred. Stack under a clean towel to keep warm.
- Place a generous portion of chopped carne asada onto each warm tortilla. Top with diced white onion, fresh cilantro, and a squeeze of lime. Serve with salsa on the side.
Notes
- Don't skip the overnight marinade. Four hours is the minimum, but overnight produces noticeably more flavorful and tender meat.
- Use the right cut. Flap meat (bistec) is the most authentic King Taco choice. Skirt steak is a close second.
- High heat is non-negotiable. You want a sear, not a steam. Make sure your skillet or grill is ripping hot before the meat goes in.
- Cook in batches. Don't crowd the pan. Too many pieces at once lower the pan temperature and prevent proper browning.
- Let the meat rest. Even 5 minutes of resting makes a significant difference in juiciness.
- Slice against the grain. Look at the direction of the muscle fibers and cut perpendicular to them for maximum tenderness.
- Use small corn tortillas. Street taco-style corn tortillas (4-5 inches) are more authentic and hold up better than large flour tortillas.
- Double up the tortillas. King Taco traditionally serves two stacked corn tortillas per taco, a classic move that prevents tearing and adds structure.
- Storage: Store cooked carne asada in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat in a hot skillet with a drizzle of oil to revive the crust, or microwave covered with a damp paper towel in 30-second intervals.