Carne Asada Tacos with Homemade Salsa

Elevate your taco night with these mouthwatering Carne Asada Tacos, featuring marinated flank steak bursting with flavor. This recipe combines a zesty marinade of vinegar, soy sauce, and spices to tenderize the meat, creating a savory base for your tacos.

Topped with a fresh onion relish and vibrant homemade salsa, each bite is a delightful explosion of taste. Perfect for gatherings or a cozy dinner at home, these tacos are sure to impress everyone at your table!

Carne Asada Tacos with Homemade Salsa

Ingredients:

Carne Asada:

1/3 cup white vinegar

1/2 cup soy sauce

4 garlic cloves, minced

Juice of 2 limes

1/2 cup olive oil

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp paprika

3 pounds flank steak

For the onion relish

1 white onion, chopped

1/2 cup chopped fresh cilantro

Juice of 1 lime

For the homemade salsa

2 large tomatoes, diced

2 jalapeño peppers, diced

1 white onion, quartered

4 garlic cloves, peeled

4 dried red chile pods

Salt and pepper to taste

Assorted other toppings

1 (32 oz) package corn tortillas

2 cups grated Cotija cheese (optional)

2 limes, wedged (optional)

Instructions:

Marinating the steak

In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, lime juice, and olive oil.

Season with salt, black pepper, garlic powder, chili powder, oregano, cumin, and paprika, then whisk until well blended.

Place flank steak in a large glass baking dish and pour the marinade over the meat.

Turn the meat to coat both sides.

Cover the dish and marinate overnight or for at least 6 hours for the best flavor.

Onion relish

In a small bowl, stir together the onion, cilantro, and lime juice.

Cover and refrigerate.

Fresh salsa

Heat a skillet over medium-high heat.

Toast the chile pods for a few minutes, then soak them in a bowl of water for half an hour.

Meanwhile, preheat the oven to 450°F.

Place the tomatoes, quartered onion, jalapeños, and garlic cloves on a baking sheet, and roast for twenty minutes until toasted.

Place the roasted vegetables and chile pods into a blender or food processor, add salt and pepper, and puree until smooth.

Cooking the carne asada

Heat vegetable oil in a skillet over medium-high heat.

Cut the marinated steak into strips and cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Assembling the tacos

Warm the corn tortillas in a skillet or microwave to make them pliable.

Arrange several tortillas on a plate and lay the beef over them.

Top with onion relish and salsa, along with any other toppings you like, such as Cotija cheese and a squeeze of lime.

Enjoy!

Notes:

Marination Time: For the best flavor and tenderness, marinate the flank steak overnight. If you’re short on time, aim for at least 6 hours.

Adjusting Spice Levels: Feel free to modify the amount of jalapeños in the salsa to suit your heat preference. Removing the seeds can also reduce spiciness.

Salsa Variations: Experiment with additional ingredients in the salsa, such as corn, avocado, or mango, for a unique twist.

Cooking Method: The flank steak can be grilled for a smoky flavor, or cooked in a skillet if you prefer an indoor method.

Tortilla Options: While corn tortillas are traditional, flour tortillas can be used for a softer alternative. Warm them up to enhance their flavor and texture.

Resting the Meat: After cooking, let the steak rest for a few minutes before slicing. This helps retain the juices and keeps the meat tender.

Serving Suggestions: Serve with lime wedges and additional toppings like guacamole, sour cream, or pickled onions to add extra flavor and texture.

Leftovers: Store any leftov

r steak in an airtight container in the fridge for up to 3 days. It can be reheated in a skillet or enjoyed cold in salads or sandwiches.

Nutrition Information:

Frequently Asked Questions:

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

Yes, while flank steak is traditional, you can also use skirt steak, sirloin, or even chicken or pork.

Just adjust the cooking time accordingly based on the cut you choose.

How do I store leftovers?

Store any leftover carne asada and toppings in separate airtight containers in the refrigerator.

The cooked meat can be kept for up to 3 days, while the salsa and onion relish should be consumed within 2-3 days for the best freshness.

Can I make the salsa ahead of time?

Absolutely! The salsa can be made a day in advance and stored in the refrigerator.

The flavors will meld together beautifully, enhancing the taste.

Is it possible to make this recipe gluten-free?

Yes, simply substitute the soy sauce with a gluten-free tamari or coconut aminos, and use corn tortillas that are certified gluten-free.

What can I serve with these tacos?

These tacos pair well with sides like Mexican rice, refried beans, or a fresh salad.

You can also serve them with additional toppings like guacamole, sour cream, or pickled vegetables for extra flavor.

How long should I marinate the flank steak?

For optimal flavor and tenderness, marinate the flank steak overnight.

If you’re pressed for time, a minimum of 6 hours will still impart good flavor.

Can I prepare the onion relish and salsa in advance?

Yes! Both the onion relish and salsa can be made ahead of time.

Just cover and refrigerate them until you’re ready to serve, ideally allowing at least 30 minutes for the flavors to meld.

What’s the best way to warm corn tortillas?

You can warm corn tortillas in a skillet over medium heat for about 30 seconds on each side or wrap them in foil and place them in a preheated oven at 350°F for about 10-15 minutes.

This helps keep them soft and pliable.

How do I know when the carne asada is cooked properly?

The flank steak should be cooked to an internal temperature of 135°F for medium-rare or 145°F for medium.

Use a meat thermometer for accuracy, and remember to let the meat rest for a few minutes before slicing.

Can I make this recipe spicy?

Absolutely! You can increase the heat by adding more jalapeños or including other spicy peppers in the salsa.

You can also add hot sauce or crushed red pepper to the marinade for an extra kick.

Adjust to your taste preference!