Carne Asada

Carne asada is a constant in my household, even if it’s not Taco Tuesday. My recipe borrows from preparations I have had in the past, at restaurants, from home cooks, and from my father’s method. He always charred the meat, which created essential crispy bites for contrast. You can make this with any meat you like, including fancier cuts, but skirt steak will yield the best results. Whichever cut you choose, carne asada night is always a celebration.

One of the things I love about carne asada is how universally beloved it is. It will make my kid, me, and my grandmother just as happy as someone with no personal connection to Latin America. Since it always feels celebratory, it can transform a bleak evening into a taco night. Making it will easily cheer up my husband, whose family hails from the North of Mexico and uses flour tortillas instead of my preferred corn (yes, we are a house divided by tortillas).

To make your carne asada night the best it can be, here are my top tips:
— If you can’t find Mexican oregano, you can substitute any other variety.
— I strongly prefer corn tortillas, but flour tortillas will work if you prefer.
— The marinade is a great way to use citrus like Cuties taking up space in your fruit bowl.

Made this? Let us know how it went in the comments below!