Carne Asada Tacos with Homemade Salsa

Carne Asada Tacos with Homemade Salsa celebrate everything that makes Mexican street food unforgettable — bold flavors, vibrant freshness, and the joy of sharing good food with good people.

Tender flank steak is marinated in a rich blend of citrus, spice, and garlic, then seared until smoky and juicy. Wrapped in warm corn tortillas and topped with zesty onion relish and fire-roasted salsa, every bite bursts with brightness and depth.

It’s a dish that feels alive — rustic, soulful, and made with heart. Whether it’s a summer cookout or a quiet weekend dinner, these tacos turn any meal into a celebration of flavor, family, and tradition.

Why People Will Love This Carne Asada Tacos with Homemade Salsa Recipe

Authentic, soulful flavor: Every bite captures the heart of Mexican cooking — smoky, tangy, and rich with layers of spice and citrus that perfectly balance each other.

Homemade from start to finish: From the hand-crafted marinade to the roasted salsa, this recipe transforms simple ingredients into something truly special and full of care.

Juicy, tender steak perfection: The long marination process ensures the carne asada turns out melt-in-your-mouth tender with just the right hint of char and zest.

A beautiful harmony of textures: The contrast between the warm, soft tortillas, the crisp onion relish, and the saucy steak creates a mouthfeel that’s both comforting and exciting.

Customizable and crowd-pleasing: Whether topped with Cotija cheese, avocado, or a squeeze of lime, these tacos invite creativity and bring people together around the table.

The true taste of celebration: Every component — the sizzling steak, the bright salsa, the fresh cilantro — evokes the warmth and spirit of a Mexican street fiesta at home.

Key Ingredients

Flank Steak: The heart of the dish — lean yet full of rich, beefy flavor. When marinated and seared, it becomes tender, smoky, and irresistibly juicy.

Citrus and Vinegar Marinade: A bold mix of lime juice, white vinegar, and olive oil that not only tenderizes the meat but infuses it with a bright, tangy depth that defines true carne asada.

Spice Blend: Garlic powder, cumin, chili powder, oregano, and paprika weave together a warm, aromatic foundation that gives the steak its signature kick and complexity.

Onion Relish: A simple yet powerful trio of white onion, cilantro, and lime — crisp, zesty, and refreshing, balancing the richness of the meat with every bite.

Homemade Salsa Roja: Fire-roasted tomatoes, jalapeños, onions, and chile pods come together in a smoky, slightly spicy sauce that breathes life into the tacos.

Corn Tortillas: Soft, warm, and slightly charred — the perfect canvas that cradles the carne asada and ties every flavor into one harmonious bite.

Cotija Cheese & Lime: The final touches — salty, tangy, and fresh — elevating each taco from simple street food to pure culinary comfort.

Expert Tips:

Choose the right cut:

Flank steak or skirt steak are traditional choices for carne asada because of their flavor and texture. Look for a cut with visible marbling — it’ll stay juicy and tender after searing or grilling.

Marinate with patience:

The key to authentic carne asada lies in time. Marinate the meat for at least 6 hours, but overnight is best. The acidity from the lime and vinegar works slowly, tenderizing the fibers and infusing every layer with deep, smoky-citrus flavor.

Bring to room temperature before cooking:

Never cook the steak straight from the fridge. Let it rest at room temperature for about 30 minutes so it cooks evenly and retains its natural juices.

Get a proper sear:

Whether you’re using a cast iron skillet or outdoor grill, the heat should be intense. You want that quick, caramelized crust that locks in the flavor — a golden-brown char that defines true carne asada.

Rest before slicing:

After cooking, let the steak rest for 5–10 minutes before cutting. This allows the juices to redistribute, keeping each bite moist and flavorful instead of dry.

Slice against the grain:

Cutting the steak across the grain shortens the muscle fibers, making the meat more tender and easier to bite through in a taco.

Char the tortillas:

Lightly toast your corn tortillas on a hot skillet or directly over the flame for a few seconds. This adds smokiness and prevents them from tearing when filled.

Roast the salsa ingredients:

Don’t skip the roasting step — that’s where the magic happens. The char brings out sweetness in the tomatoes and onions while deepening the spice of the jalapeños and chile pods.

Balance the toppings:

Let each element play its role — a spoonful of salsa for heat, onion relish for crunch, Cotija for saltiness, and lime for brightness. Too much of one can drown the harmony.

Serve fresh and fast:

Carne asada is at its peak right off the grill. Assemble tacos quickly so the tortillas stay warm and the meat stays juicy.

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.

Angel Hair Pasta and Peas

Fajita Chicken Casserole

Chicken and Stars Soup

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!

Important Notes When Making Carne Asada Tacos with Homemade Salsa

Marination time matters:

The longer the steak marinates, the deeper and more complex the flavor becomes. If you’re short on time, marinate for a minimum of 4–6 hours — but overnight will give you the kind of depth that makes every bite unforgettable.

Balance the acid and salt:

The marinade relies on both citrus and soy sauce for brightness and seasoning. Taste the mix before adding the steak — it should be tangy but not overly salty. Adjust to your preference before the meat goes in.

Grilling vs. stovetop:

Traditional carne asada is grilled over open flame, giving it that unmistakable smoky edge. However, a cast-iron skillet on high heat can mimic this beautifully — just ensure you get that sear before cutting into it.

Don’t overcook the meat:

Flank steak cooks quickly. Aim for a medium or medium-rare finish to keep it juicy and tender. Overcooking will make it chewy and dull the marinade’s brightness.

Rest before slicing:

Letting the steak rest is crucial. It locks in the juices and ensures every slice stays moist. Always slice thinly against the grain for the perfect texture.

Salsa texture is key:

When blending the roasted ingredients, you can adjust the consistency. A smooth salsa complements the tacos, but a slightly chunky version adds rustic charm and extra character.

Layer with intention:

Build your tacos thoughtfully — meat first, then relish, salsa, cheese, and finally lime. This layering keeps the tortilla intact and ensures every bite has the perfect balance of flavor and moisture.

Serve fresh and hot:

Carne asada loses its magic as it cools. Warm tortillas, freshly grilled steak, and room-temperature salsa come together in harmony — timing is everything.

Store and reheat wisely:

Keep leftover steak and salsa separately. Reheat the meat gently in a skillet with a splash of broth to maintain tenderness and flavor.

How to Enjoy This Carne Asada Tacos with Homemade Salsa After Cooking

Let the aroma set the mood:

As the carne asada rests, the air fills with the scent of charred citrus, roasted garlic, and spice. Take a moment — this is the heartbeat of Mexican cooking: simple ingredients transformed into something soulful.

Warm the tortillas just right:

Heat them briefly on a dry skillet or open flame until they puff slightly and show golden spots. A properly warmed tortilla is flexible, fragrant, and essential — it’s what makes every bite hold together like a perfect melody.

Build your tacos with balance:

Lay down the slices of juicy carne asada, their edges glistening from the sear. Spoon a bit of onion-cilantro relish over the top for brightness, then add a generous drizzle of your roasted salsa — smoky, vibrant, and alive.

Finish with your signature touch:

Sprinkle a crumble of Cotija cheese for saltiness, add a squeeze of lime for brightness, or toss on a few pickled jalapeños if you crave a little fire. Every topping tells your story — there’s no wrong combination, only what feels right.

Savor the first bite slowly:

Let the textures unfold — the warm tortilla, the tender beef, the crunch of onion, the tang of lime, the kiss of heat from the salsa. This isn’t just food; it’s rhythm, warmth, and memory coming together in one bite.

Pair it with something refreshing:

A cold Mexican lager, a light margarita, or even sparkling water with lime balances the richness and keeps the flavors bright and clean.

Share the moment:

Carne asada tacos are meant to be shared — around a crowded table, outdoors in the evening air, or with family laughing in the kitchen. Serve them straight from the pan, with everyone building their own. It’s not just about eating — it’s about connection.

End on a high note:

Wipe your hands, take another sip of your drink, and savor that satisfied warmth that lingers after the last taco. That’s the essence of this dish — comforting, joyful, and beautifully unpretentious.

Nutrition Information:

(Per Serving – 1 Taco)

Frequently Asked Questions:

Can I make the carne asada ahead of time?

Yes — carne asada actually develops even deeper flavor when made in advance. You can marinate the steak up to 24 hours ahead, or cook it and store it in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or lime juice to keep it tender.

What’s the best way to cook carne asada if I don’t have a grill?

A cast-iron skillet or grill pan is the next best thing. Heat it until very hot, add a touch of oil, and sear the steak on each side until a deep crust forms. You’ll still get that signature smoky, charred flavor that defines traditional carne asada.

How can I make the homemade salsa less spicy?

To reduce the heat, remove the seeds and membranes from the jalapeños and chile pods before roasting or blending. You can also add a roasted red bell pepper for sweetness and balance without losing depth.

What’s the secret to keeping the steak tender?

Two things: marination and slicing. The acidic lime juice in the marinade breaks down tough fibers, and slicing against the grain shortens them — giving you soft, melt-in-your-mouth strips instead of chewy bites.

How do I serve these tacos for a crowd?

For gatherings, keep the cooked steak warm in a low oven or slow cooker on the “warm” setting. Set up a taco bar with warm tortillas, salsa, onion relish, Cotija cheese, and lime wedges. It’s fun, interactive, and lets everyone build their own perfect taco.

How long should I marinate the steak for the best flavor?

Ideally, marinate the flank steak for at least 6 hours and up to 24 hours in the refrigerator. This extended time allows the acids from lime juice and vinegar to tenderize the meat while the spices and herbs fully infuse their aroma. Avoid marinating for longer than 24 hours, as the acid can start to break down the meat’s texture too much.

Should I use fresh or dried chiles for the salsa?

This recipe uses both — roasted fresh jalapeños for brightness and dried red chile pods for depth and smokiness. Toasting and soaking the dried chiles before blending helps unlock their rich, earthy flavor and vibrant color.

Can I grill the steak straight from the marinade?

Yes, but for the best sear, pat the steak dry with paper towels before grilling or pan-searing. Excess liquid from the marinade can cause the meat to steam rather than caramelize. Once seared, brush some of the leftover (unused) marinade over the steak during cooking for an extra layer of flavor.

How can I tell when the carne asada is perfectly cooked?

For juicy, tender meat, aim for medium-rare to medium doneness — about 130–140°F (54–60°C) when checked with a meat thermometer. The steak should have a beautifully charred exterior and still feel springy when pressed. Overcooking will make it tougher and drier.

How do I get the tortillas soft yet slightly charred like restaurant-style tacos?

Warm corn tortillas on a dry cast-iron skillet or directly over a gas flame for 10–15 seconds per side until soft, pliable, and speckled with golden spots. Wrap them in a clean kitchen towel to keep them warm and steamy while you assemble the tacos.