Street Tacos de Carne Asada are a delicious and popular Mexican dish, perfect for a casual meal or celebration. The tender, grilled carne asada (marinated beef) is served on small corn tortillas and topped with fresh, flavorful ingredients like onions, cilantro, lime, and salsa. Here’s a simple recipe to make these mouthwatering tacos at home!
Street Tacos de Carne Asada Recipe
Ingredients:
For the Carne Asada Marinade:
- 1 1/2 lbs flank steak or skirt steak (or your preferred cut of beef)
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice (about 1 orange)
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped cilantro (optional)
- Salt, to taste
For the Tacos:
- 8-10 small corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced onion (white or yellow)
- 2 limes, cut into wedges
- Salsa (optional, but recommended: salsa verde, pico de gallo, or your favorite salsa)
- Radishes, sliced (optional, for garnish)
- Hot sauce (optional, for extra heat)
Instructions:
- Marinate the Carne Asada:
- In a bowl, whisk together garlic, lime juice, orange juice, soy sauce, olive oil, white vinegar, cumin, chili powder, paprika, black pepper, and salt.
- Place the flank steak (or skirt steak) in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it’s well coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to marinate. If you have time, marinate overnight for even better flavor.
- Grill the Carne Asada:
- Preheat your grill or a grill pan over medium-high heat.
- Remove the steak from the marinade and let any excess liquid drip off. Discard the remaining marinade.
- Grill the steak for about 4-6 minutes per side, depending on the thickness and your preferred level of doneness. For medium-rare, the internal temperature should be about 130-135°F (54-57°C).
- Once cooked, remove the steak from the grill and let it rest for 5-10 minutes before slicing.
- Warm the Tortillas:
- While the steak is resting, warm the corn tortillas on the grill or in a dry skillet over medium heat for about 30 seconds per side, or until soft and slightly charred.
- Slice the Carne Asada:
- After the steak has rested, slice it thinly against the grain to ensure tenderness.
- Assemble the Tacos:
- Place a few slices of the grilled carne asada onto each warm tortilla.
- Top with chopped cilantro, diced onions, and a squeeze of fresh lime juice.
- Add a spoonful of salsa (optional) and garnish with radishes for added crunch and freshness. If you like more heat, drizzle with your favorite hot sauce.
- Serve:
- Serve the tacos immediately, and enjoy with additional lime wedges on the side.
Tips:
- Meat Cut: Flank steak or skirt steak are traditional for carne asada because they’re flavorful and tender when marinated and grilled. However, you can also use other cuts like sirloin or rib-eye, depending on your preference.
- Marinate Longer: For the best flavor, marinate the meat overnight if possible.
- Grilling Tips: If you don’t have a grill, you can also cook the carne asada on a cast-iron skillet or grill pan.
- Toppings: Customize the toppings to your liking! You can add guacamole, shredded cheese, or even pickled jalapeños.
These Street Tacos de Carne Asada are perfect for taco night, parties, or a simple weeknight dinner. The tender and flavorful carne asada paired with fresh toppings makes for an unforgettable meal
