This is my best carne asada tacos recipe. A quick fix, lunch or dinner recipe when I’m craving Mexican food. A truly simple recipe that’s a weeknight staple in our home. Made with fresh ingredients for an authentic taste that cannot be beaten.
If you find yourself frequenting taco trucks or Mexican restaurants in search of traditional carne asada tacos, you’ll fall in love with this insanely tasty and delicious grilled carne asada tacos recipe.
It wasn’t until I moved to New Orleans, the food capital of the United States, that acquired a taste for these simple and regional tacos. With no shortage of locally owned restaurants in the city, I’ve became accustomed to authentic homemade dishes typically found in Mexico. The best part is that you won’t have to travel far to enjoy the same great taste.
Typically, skirt steak is used for carne asada tacos. The best place to buy this is at a local Mexican grocery store behind the counter. Flank steak is also another popular option for carne asada tacos. I highly recommend cutting the meat very thinly, so the marinade seasons the meat well. It can then be grilled or seared.
Flavorful ingredient additions: While I traditionally serve carne asada tacos with cilantro and onions, you may enjoy these other varieties of toppings.
Q: What are marinade ingredients for this carne asada tacos recipe?
A: The marinade ingredients for carne asada marinade include asada seasoning, orange juice, lemon juice, apple cider vinegar, garlic, cilantro, and oil.
Q: Is it best to use a lean flank steak or a steak with more fat marbling for this carne asada tacos recipe?
A: The recipe calls for thinly sliced skirt steak, which is traditionally a cut of beef that has some fat marbling for flavor. However, the recipe suggests using very thinly sliced skirt steak that is almost shaved, which may result in less fat overall. If using a thicker cut of skirt steak or a different cut of beef, it is up to personal preference whether to choose a leaner or fattier cut.
Q: I like my steak medium rare, can I cook this carne asada tacos recipe medium rare?
A: The suggested cooking time of 2-3 minutes per side on medium-high heat should achieve a medium-rare doneness for a thinly sliced skirt steak. However, it’s important to use a meat thermometer to ensure that the internal temperature of the steak reaches 135°F (57°C) for medium-rare. Allow the steak to rest for 5 minutes before chopping and serving in warm tortillas with toppings.
Q: Can I cook carne asada tacos in a cast iron skillet on the stove-top?
A: Yes, you can cook this carne asada tacos recipe in a cast iron skillet on the stove-top. Just make sure to heat the skillet over medium-high heat, add a teaspoon or two of olive oil and cook the steak for about 2-3 minutes per side, or until golden brown. Rest the carne asada for 5 minutes then chop and serve in a warm tortilla with your desired toppings.
Carne Asada Tacos
Favorite Recipe
TheBEST Carne Asada Tacosyou’ll ever eat. Classic thinly sliced skirt steak marinated in an easy 7-ingredient marinade and seared in a hot skillet. Carne Asada Tacos are served in a warm corn tortilla and topped with traditional ingredients like cilantro, diced onions, freshly squeezed lime juice, and hot sauce
Combine oil, orange juice, garlic, seasoning, lemon juice, apple cider vinegar, and cilantro in a large ziplock bag or bowl.
Cut skirt steak into 1-inch wide by 4-inch long stripes. Place into marinade.
NOTE: Use skirt steak that is very very thinly sliced, almost shaved. If it is not, prepare the meat by thinly slicing it.
Refrigerate at least 3 hours or overnight. TIP: The longer it marinates, the deeper the flavor.
Heat a large skillet to medium-high heat.
Remove meat from marinade and place beef in skillet and sear until golden brown; about 2-3 minutes per side.
Rest carne asada for 5 minutes then chop.
Serve in a warm tortilla with cilantro, onions, lime juice, and hot sauce.
Notes
SKIRT STEAK:
I recommend using skirt steak from a Mexican grocery store. While other stores do carry this type of beef, it’s sliced very thinly (almost shaved) and cooks in just a matter of minutes.
NOTE: Using a thick hunk of skirt steak will take longer to cook and may taste different as well as have a different texture. If it’s the only kind available, use a very sharp knife to nearly shave it.
In Central and South America, we call pretty much any barbecued or grilled meat asado (or carne asada). The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured).
Street tacos are a Mexican dish that is made up of a corn tortilla filled with meat and topped with salsa, cilantro and onions. They are typically served on the street or in restaurants. The difference between street tacos and regular tacos is that street tacos are smaller in size and made with a corn tortilla.
This carne asada tacos recipe consists of a skirt steak marinated in lime juice, spices and garlic. It's grilled over a super high heat in a few minutes, resulting in flavorful, earthy and delicious carne asada. Serve it with tortillas, avocado, aguas frescas and an array of salsas and cotija for a delicious dinner.
Carnitas means “l*ttle pieces of meat,” and it's usually pulled pork shoulder cooked in lard. Originating from the state of Michoacán, it's a classic for tacos. A favorite at cookouts, carne asada is sliced beef made of skirt, sirloin, tenderloin or rib steak.
After the carne asada is grilled, it is important to let it rest for 10 minutes before slicing or chopping. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.
Your steak is chewy and tough most likely because the cut of steak was not tender to begin with. Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.
Cheeses: I love to use cotija cheese for tacos, but queso fresco or any Mexican blend will work. Fresh Veggies: Thinly slice some radish for an extra fresh crunch.
If you are making a simple taco, corn tortillas are best as they help bolster the ingredients and add to the overall flavor. If you are planning on building an epic taco you may choose to use a flour tortilla to hold all of the ingredients together.
But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side. Other reasons include preventing a tortilla from breaking, or if you have a particularly moist filling, & others do it because corn tortillas are delicious – can't argue with that!
Carne asada is a simple dish that isn't any more difficult to make than other grilled meat. When making carne asada, figure on about 1/2 pound of raw meat person. If necessary, trim the meat of any excess fat. Then marinate it as you like.
Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties, celebrations, and other events in northern Mexico.
What Is Carne Asada? Let's start with the basics—carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English.
In Spanish, Carne literally means “flesh/meat/beef” and Asada means “roast/broiled/grilled,” so “grilled meat.” When it comes to “carne asada” in cooking, the term refers to grilled and sliced beef, usually skirt, flank or flap steak.
Use flank steak. It is a lean cut of beef and is best when cooked to medium rare and thinly sliced, making it perfect for tacos. Only marinate the steak in lime juice for 30 minutes or the steak will get mushy. This is a quick and easy recipe, you don't have to marinate the steak for hours.
Skirt steak is the cut of choice for carne asada throughout Southern California and it's my favorite too. But if you can't find it, you can substitute flap, flank, hanger, or top round (London broil). Skirt is the flattest of the cuts, so it doesn't take long to marinate or cook.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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