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Easy Carne Asada Street Tacos: Authentic & Flavorful

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Experience the vibrant flavors of authentic street tacos with this easy carne asada recipe. Perfectly seasoned beef is nestled in warm corn tortillas, topped with fresh ingredients for a delicious meal.

Ingredients

  • Flank Steak or Skirt Steak
  • Citrus Juices (Orange and Lime)
  • Minced Garlic
  • Fresh Cilantro
  • Olive Oil
  • Ground Cumin
  • Chili Powder
  • Dried Oregano
  • Salt
  • Black Pepper
  • Small Corn Tortillas
  • Diced White Onion
  • Chopped Cilantro
  • Lime Wedges
  • Optional Additions: homemade salsa verde, avocado crema, cotija cheese

Instructions

  1. In a medium-sized bowl or a large, resealable plastic bag, combine all the marinade ingredients: the freshly squeezed orange juice, fresh lime juice, minced garlic, finely chopped cilantro, olive oil, ground cumin, chili powder, dried oregano, salt, and black pepper.
  2. Whisk everything together thoroughly until well combined. Taste to ensure the seasoning is just right.
  3. Place your flank or skirt steak into the bowl with the marinade, or into the resealable bag.
  4. Make sure the steak is fully coated in the marinade. If using a bag, press out any excess air and seal it.
  5. Transfer the marinating steak to the refrigerator. Marinate for at least 2 hours, ideally 4-6 hours.
  6. While the steak is marinating, finely dice your white onion, chop your fresh cilantro, and cut your limes into wedges.
  7. Remove the steak from the refrigerator about 20-30 minutes before cooking to bring it closer to room temperature.
  8. Take the steak out of the marinade and gently pat it dry with paper towels. Discard any remaining marinade.
  9. Heat a heavy-bottomed cast-iron skillet or a grill to high heat. Add a tablespoon of high-smoke-point oil if using a skillet.
  10. Once the pan or grill is smoking hot, carefully place the steak onto the cooking surface.
  11. Cook for about 3-5 minutes per side for medium-rare to medium doneness.
  12. Once cooked to your desired doneness, transfer the carne asada to a cutting board and let it rest for at least 5-10 minutes.
  13. After resting, slice the steak very thinly against the grain.
  14. Heat a dry skillet or griddle over medium-high heat and warm the small corn tortillas for about 30 seconds to 1 minute per side.
  15. Take two warmed corn tortillas for each taco, place a generous amount of the thinly sliced carne asada onto the tortillas, and top with diced white onion and fresh chopped cilantro.
  16. Serve immediately with a lime wedge on the side for squeezing over the top.

Nutrition

Keywords: Don't overcook the steak; flank and skirt steak are best enjoyed at medium-rare to medium. Always let the carne asada rest for 5-10 minutes after cooking to ensure juiciness. Slice against the grain for tenderness.

Find it online: https://homebitesia.com/easy-carne-asada-street-tacos-authentic-flavorful/