Carne Asada Tacos Recipe Street Tacos
Carne Asada Tacos Recipe Street Tacos
Juicy grilled steak served in tortillas with your favorite toppings! This recipe makes perfectly seasoned carne asada tacos that everyone will love.
I’ve already shared the recipe for the delicious Carne Asada, but this one takes it to a whole new level, and the special marinade and fresh homemade pico de gallo toppings compliment it perfectly!
Tasty Street Tacos
We often make tacos with shredded chicken or leftover roast beef, but sometimes for special occasions we make this recipe for Carne Asada tacos! !
I love using mini tortillas for street style with all my favorite toppings (salsa, guacamole, etc).
This recipe has a lot of ingredients and a lot of different steps, but it’s actually easy to make and quick.
Also note: I used a mortar and pestle as instructed in the original recipe as I happen to own one, but I think it would actually be easier and faster to make the marinade in a food processor or blender. Two sets of directions are listed below!
Meat Tips
Carne Asada is a steak made with a citrus and spice blend. We used flank steak, but you can also use skirt steak or even brisket. I grilled the steak on the grill to 140 degrees and it was very juicy and tender.
This meat is usually cooked to medium. Use the following temperatures to find out how well done you like your meat:
- Medium: 140°F.
- Midwell: 150° F
- Well done: 160° F
Best way to cut: You want this meat to be tender, so cut through the grains. You will start by finding the direction the fibers are running and cutting perpendicular to them rather than parallel to them.
How to Make Carne Asada Tacos
Make the marinade. Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt and pepper to a paste. If you don’t have a mortar and pestle, you can add all the ingredients for the marinade to a food processor or blender and blend until combined.
Add the paste to a large cup and add the lime juice, orange juice, vinegar, and olive oil. Stir until well combined.
Marinated steak. Spread the steak on a rimmed baking sheet and pour the marinade over the steak. Cover tightly with plastic wrap and refrigerate for at least an hour, or up to 8 hours.
NOTE: It must be at least 1 hour, but can stay in the marinade for up to 8 hours. After 8 hours, the fibers will begin to break down. I like to put the steak in the marinade in the morning so it can be grilled for dinner.
slight. While the steak is marinating, combine all the ingredients in a medium bowl and have the bicod gallo ready. Cover and refrigerate for at least 15 minutes, or until ready to serve.
boiled meat
When you’re ready to cook the meat, preheat the grill or broiler over medium-high heat. Remove steak from marinade and cook 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place steak on a cutting board and let sit for 5-10 minutes, then cut diagonally into thin strips.
Other ways to cook carne asada: I like to prepare carne asada meat on the grill, but there are other ways to cook meat.
- Stove Top: Cook on medium-high heat for 4-6 minutes per side.Use a cast iron skillet for best results
- Oven Roast: Preheat oven to 400°F Cook steaks in skillet until desired internal temperature is reached.
- Roast: Position the top rack about 8 inches from the broiler. Cook the steak for about 5 minutes on each side.
Assemble the tacos. To assemble the tacos, stack the two on top of each other, then add the steak, gallo peppers, and crumbled cheese. Drizzle with lime juice if desired.
What goes with Carne Asada Tacos?
corn cake: These are traditionally served in tortillas, but you can use flour tortillas or even lettuce wraps.
Toppings: The carne asada is the star of the dish, so I usually just add a little pico de gallo, cheese and a little lime. However, you can add any of your favorite taco toppings, such as:
Noodles with tacos? Here are our favorite Mexican flavors:
Recipe FAQ
How much is a group of people? If you’re planning a Mexican Fiesta, you won’t want to finish eating this delicious meat. Plan on about ½-â…” pound of meat per person.
How to store? You can save the leftover carne asada meat for later. Place in an airtight container and store in the refrigerator for about 4 days or 2-3 months in the refrigerator.
For more taco recipes, check out:
main course
Mexico food
Prep time 30 minutes
Cook Time 15 minutes
marinating time 1 hour
Total time 1 hour 45 minutes
Servings 8
Calories 474 kcal
by Lil’ Luna
For carne asada:
- 2 teaspoons minced garlic
- 1 jalapeno chopped
- 1/2 cup cilantro chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of two limes
- 1/2 cup orange juice
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- 2 pounds flank steak trimmed
- salt and pepper to taste
For pico de gallo:
- 4 medium tomatoes chopped
- 1/2 medium red onion chopped
- 2 green onions sliced
- 1/2 cup cilantro chopped
- 2 teaspoons minced garlic
- juice of one lime
- 1/4 cup olive oil
- 1 teaspoon salt
Serve:
- 16 tortillas heated
- Picod Gallo
- grated cheese
- fresh lime wedges
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Using a mortar and pestle, grind the garlic, jalapeño, cilantro, salt, and pepper to a paste. Add the paste to a large cup and add the lime juice, orange juice, vinegar, and olive oil. Stir until well combined. (Alternatively, you can add all the ingredients for the marinade to a food processor or blender and blend until combined.)
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Spread the steak on a rimmed baking sheet and pour the marinade over the steak. Cover tightly with plastic wrap and refrigerate for at least an hour, or up to 8 hours.
-
While the steak is marinating, combine all the ingredients in a medium bowl and have the bicod gallo ready. Cover and refrigerate for at least 15 minutes, or until ready to serve.
-
When you’re ready to cook the meat, preheat the grill or broiler over medium-high heat. Remove steak from marinade and cook 7-10 minutes per side, until cooked to medium (about 135-145 degrees). Place steak on a cutting board and let sit for 5-10 minutes, then cut diagonally into thin strips.
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To assemble the tacos, stack the two on top of each other, then add the steak, gallo peppers, and crumbled cheese. Drizzle with lime juice if desired.