Street Tacos de Carne Asada are a classic Mexican favorite—simple, flavorful, and perfect for any occasion. Here’s a recipe to make them at home:
🌮 Ingredients
For the Carne Asada:
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1.5 lbs flank or skirt steak
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1/4 cup orange juice (fresh preferred)
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1/4 cup lime juice (about 2 limes)
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1/4 cup soy sauce
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1/4 cup olive oil
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3 cloves garlic, minced
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1 jalapeño, minced (optional for heat)
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1/2 cup chopped cilantro
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp black pepper
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Salt to taste
For the Tacos:
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Corn tortillas (small, street taco size)
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White onion, finely chopped
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Fresh cilantro, chopped
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Lime wedges
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Salsa (optional: red or green)
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Cotija cheese (optional)
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Avocado or guacamole (optional)
🔥 Instructions
1. Marinate the Steak:
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In a bowl or ziplock bag, combine orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, black pepper, and a pinch of salt.
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Add steak, making sure it’s fully coated.
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Marinate for at least 2 hours (preferably overnight) in the fridge.
2. Grill the Carne Asada:
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Remove steak from marinade and let sit at room temp ~30 minutes.
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Heat a grill or cast-iron skillet over high heat.
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Cook steak for 4–6 minutes per side, depending on thickness and desired doneness.
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Let it rest for 5–10 minutes, then slice thinly against the grain, then chop into small taco-friendly pieces.
3. Warm the Tortillas:
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Heat corn tortillas on a dry skillet or directly over a gas flame for 20–30 seconds per side until slightly charred and pliable.
4. Assemble the Tacos:
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Add chopped carne asada to tortillas.
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Top with chopped onions, cilantro, and a squeeze of lime.
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Add salsa, cheese, or avocado if desired.
🌟 Pro Tips:
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Double up the tortillas like they do in Mexico to hold more filling.
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Use a charcoal grill for that authentic smoky flavor.
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Serve with a side of grilled jalapeños or pickled onions.
Want a printable version or ideas for sides like elote or Mexican rice? Let me know!