Carne Asada Tacos – Tender and juicy carne asada steak is marinated and then grilled to perfection to make carne asada tacos. Fill a warm corn tortilla with juicy carne asada steak and garnish with cilantro and onion to make street tacos you’ll crave.
WHAT IS CARNE ASADA?
Carne asada means grilled meat in English, and that’s what we set out to do in this recipe. The steak is marinated, grilled, and thinly sliced to serve.
WHAT YOU NEED TO MAKE THIS RECIPE
For the Marinade:
- Garlic: I suggest using eight cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Jalapeño: If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them.
- Onion: Slice white onion, then add it to the marinade for carne asada.
- Lime: Use the juice from two whole limes.
- Orange: I flavor our marinade with juice from one orange. You can also use half a cup of orange juice, but I love fresh juice.
- Olive Oil: Olive oil works alongside the other ingredients to break down and flavor the steak.
- Dark Soy Sauce: This is different from light or all-purpose soy sauce. Dark soy sauce has a more intense flavor, and the saltiness is perfect for marinating.
- Apple Cider Vinegar
For the Carne Asada Tacos:
- Flap Steak: Flap steak, also called ranchero de res, is the meat of choice. You can also use skirt steak or flank steak.
- Corn Tortillas: You cannot have authentic street tacos without warmed corn tortillas; they are a must!
- Onion + Cilantro: Finely chopped onion and cilantro are quite the duo, and they are a perfect topping for tacos, in my opinion.
HOW TO MAKE CARNE ASADA TACOS
Add crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal the bag and combine the ingredients.
Once combined, add the flap steak; seal it, and cover the steak with the marinade. Refrigerate for at least 2 hours.
Preheat the grill by setting all burners on high for about 10 minutes. Remove the flank steak and discard the excess marinade. Cook the steak for 7- 10 minutes per side, depending on the thickness of the steak.
Remove from heat and let it rest for 10 minutes. Slice against the grain, and serve it in a corn tortillas with onion, cilantro, and homemade salsa.
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CAN I MAKE THIS RECIPE ON THE STOVE TOP?
If you don’t have access to an outdoor grill, you can make carne asada on the stovetop; warm oil in a cast-iron skillet over high heat. Sear the meat and cook the meat for about 5 to 7 minutes per side.
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- Simple Guacamole
- Grilled Zucchini
- Pico De Gallo, Chunky Salsa, Mango Salsa, Corn Salsa
WHAT TO DO WITH THE LEFTOVERS
- TO STORE – Store leftovers in an airtight container; it will keep for 3-5 days.
- TO FREEZE – Allow the dish to cool, then add it to a freezer-safe container or bag. Carne asada will freeze for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight.
- TO REHEAT – Wrap the leftovers in foil and warm them in the oven or reheat individual servings in a skillet.
- TO REPURPOSE – Chances are I’m making tacos with my leftovers, but here are some other suggestions for how you can use leftover meat: Build a quesadilla with leftover steak and cheese, make a burrito bowl, sheet pan nachos, or top french fries with the carne asada and add melted cheese.
FREQUENTLY ASKED QUESTIONS
What meat is used for carne asada?
For carne asada, you will need thinly sliced beef. Out of convenience, most people use flank steak or skirt steak to make carne asada here in the U.S. Out of the two- I recommend skirt steak. For best results, I recommend visiting your local carniceria to purchase flap steak or ranchera de res. Apart from a carniceria, I have only been able to find non-marinated flap steak at Whole Foods, but it’s usually quite expensive.
How do I cut the carne asada for tacos?
First, allow the meat to rest. I leave ours wrapped in aluminum foil to retain the moisture and keep it warm. When cutting the steak, be sure to cut against the grain; this means cutting against the natural lines of the meat instead of parallel to them; doing so will produce tender, juicy bites of carne asada to fill your tacos.
Carne Asada Tacos
- Resealable Bag
- Outdoor Grill
For the Marinade:
- 8 cloves garlic, whole, cloves crushed
- 1 jalapeño, seeds and stem removed, diced
- ½ white onion, diced
- 2 limes, juiced
- 1 orange, juiced
- ¼ cup olive oil
- 2 tablespoon dark soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
For the Carne Asada:
- 2 pounds flap steak or ranchero de res
- 1 white onion, finely diced
- 1 bunch cilantro, finely diced
- corn tortillas, warmed
For the Salsa Rojo:
- 4 Roma tomatoes
- ½ red onion
- 2 serrano chilies
- salt, to taste
- 2 cloves garlic
- Add crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal it and combine the ingredients.
- Once combined, add the flap steak; seal it, and cover the steak with the marinade. Refrigerate for at least 2 hours.
- Preheat the grill by setting all burners on high for about 10 minutes. Remove the flank steak and discard the excess marinade. Cook the steak for 7- 10 minutes per side, depending on the thickness of the steak.
- Remove from heat and let it rest for 10 minutes. Slice against the grain, and serve inside warmed corn tortillas with onion, cilantro, and homemade salsa.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.