Authentic Carne Asada Tacos

Ingredients:

12 corn torillas

1.5 lb skirt steak

3 limes

1/2 cup orange juice

5 cloves garlic crushed

1 cup fresh cilantro chopped

1 jalepeno minced

1 onion diced

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons white vinegar

1/4 olive oil

guacamole

tomatilla salsa

Instructions:

Step 1:

In a gallon size ziploc bag, combine orange juice, juice from 2 limes, crushed garlic, cilantro, salt, pepper, olive oil, jalapeno, and vinegar.

Step 2:

Beat the steak with a kitchen mallet and then place it in the bag with the mixture.

Make sure to seal the bag tightly.

Squish the bag around to ensure that all of the meat is thoroughly covered in the marinade.

Refrigerate for at least 2 hours.

Step 3:

Heat a large griddle or grill with a little bit of canola oil to high heat.

Remove the meat from the bag, wiping it of extra marinade.

Cook over high heat for 3 minutes per side, until outside is starting to crisp and inside is cooked through.

Step 4:

Remove the meat from the griddle and let it sit for at least 10 minutes before slicing or chopping.

Step 5:

While meat is sitting, heat lightly oiled torillas in stacks of 2 on the griddle over high heat until they start to become browned and crispy.

Enjoy!!

Nutrition Information:

Serving Size: 1 taco (using 1 tortilla and approximately 2-3 ounces of cooked skirt steak)

Frequently Asked Questions:

Can I use a different cut of meat for carne asada tacos?

While skirt steak is traditional for carne asada, you can also use flank steak or thinly sliced sirloin as alternatives.

Do I have to marinate the meat for 2 hours?

Marinating the meat for at least 2 hours allows the flavors to penetrate deeply and tenderize the steak.

However, if you’re short on time, you can marinate for as little as 30 minutes, although the flavor may not be as intense.

Can I make carne asada tacos without a grill?

Yes, you can use a large griddle or a cast-iron skillet on the stovetop to cook the meat.

Just make sure the surface is hot enough to achieve a nice sear on the steak.

What’s the purpose of beating the steak with a kitchen mallet?

Beating the steak with a mallet helps tenderize the meat and break down the muscle fibers, making it more tender and easier to chew after grilling.

What can I serve with carne asada tacos besides guacamole and tomatillo salsa?

Carne asada tacos pair well with a variety of toppings and sides, such as pico de gallo, sliced radishes, chopped onions, fresh cilantro, lime wedges, and sour cream.

You can also serve them with rice and beans for a complete meal.

Can I skip the jalapeno if I don’t like spicy food?

Yes, you can omit the jalapeno if you prefer milder flavors.

Alternatively, you can remove the seeds and membranes from the jalapeno to reduce its heat.

Can I freeze leftover carne asada?

Yes, you can freeze leftover carne asada for up to 3 months.

Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing.

Do I have to beat the steak with a mallet?

Beating the steak with a mallet helps tenderize it and allows the marinade to penetrate deeper.

However, if the steak is already tender, you can skip this step.

Can I use flour tortillas instead of corn tortillas?

While corn tortillas are traditional for carne asada tacos, you can use flour tortillas if you prefer.

Just heat them up on the griddle or in the microwave before serving.

What can I substitute for fresh cilantro?

If you’re not a fan of cilantro, you can substitute it with fresh parsley or chopped green onions for a similar flavor profile.

How do I know when the meat is cooked through?

The meat is cooked through when it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Use a meat thermometer to check for doneness.

What are some other toppings I can add to my carne asada tacos?

In addition to guacamole and tomatillo salsa, you can add toppings like diced tomatoes, shredded lettuce, sour cream, sliced radishes, and crumbled queso fresco for extra flavor and texture.