Carne Asada Tacos – Indulge in the mouth-watering flavors of tender and juicy carne asada steak, marinated to perfection and grilled to create irresistible carne asada tacos. Simply fill a warm corn tortilla with the succulent steak and garnish with fresh cilantro and onion to make melt-in-your-mouth steak for street-style tacos.
WHAT IS CARNE ASADA?
Carne Asada is Spanish for grilled meat; steak is marinated, grilled, and thinly sliced to serve. But preparing Carne Asada is more than just grilling meat- it’s a whole event. Like barbecues in the United States, la larrilada norteña involves an open fire, plenty of meat, a grill master, and friends and family to enjoy the meal.
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, or ranchero de res, is the meat of choice. You can also use skirt steak or flank steak.
- Corn Tortillas: Warm corn tortillas are a the best way to serve carne asada tacos; read my article for How to Heat Corn Tortillas.
- Toppings: Finely chopped onion and cilantro are the perfect fresh topping.
HOW TO MAKE CARNE ASADA TACOS
The full recipe with measurements is in the recipe card below.
Add the crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal it and combine the ingredients.
Add the steak to the bag and seal it; combine it with the marinade. Refrigerate for at least 2 hours.
Preheat the grill by setting all burners on high for about 10 minutes. Remove the steak and discard the excess marinade. Cook for 7- 10 minutes per side, depending on the thickness of the steak.
Remove from heat and let it rest for 10 minutes. Slice the beef against the grain, and serve inside warmed corn tortillas with fresh onion and cilantro.
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CAN I MAKE THIS RECIPE ON THE STOVE TOP?
If you don’t have access to an outdoor grill, make carne asada tacos on the stovetop; begin by warming oil in a cast-iron skillet over high heat. Sear the meat and cook for 5 to 7 minutes per side.
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WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store leftovers in an airtight container; it will keep for 3-5 days.
- Freeze – Allow the dish to cool, then add it to a freezer-safe container or bag. Carne asada tacos will freeze for up to 3 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Wrap the leftover beef in foil and warm it in the oven or reheat individual servings in a skillet.
- Repurpose – If you happen to have any leftover steak, there are so many fun ways to repurpose it! Of course, tacos are my go-to, but why not switch it up a bit? Make ooey-gooey quesadillas by melting cheese and leftover steak together, or try a hearty burrito bowl that’s loaded with flavor. And if you’re feeling snacky, whip up sheet pan nachos or cheesy carne asada fries.
FREQUENTLY ASKED QUESTIONS
What meat is used for carne asada?
For carne asada tacos, 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 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.
MORE STEAK RECIPES:
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Carne Asada Tacos
- Resealable Bag
- Outdoor Grill
- 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 tablespoons dark soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 2 pounds flap steak, or ranchero de res
- 1 white onion, finely diced
- 1 bunch cilantro, finely diced
- 8 corn tortillas, warmed
- Add the crushed garlic, jalapeño, onion, lime juice, orange juice, olive oil, salt, pepper, and vinegar to a resealable bag. Seal it and combine the ingredients.
- Add the steak to the bag and seal it; combine it with the marinade. Refrigerate for at least 2 hours.
- Preheat the grill by setting all burners on high for about 10 minutes. Remove the steak and discard the excess marinade. Cook for 7- 10 minutes per side, depending on the thickness of the steak.
- Remove from heat and let it rest for 10 minutes. Slice the beef against the grain, and serve inside warmed corn tortillas with fresh onion and cilantro.