Carne Asada Tacos

Carne asada is a simple, classic Mexican preparation for skirt or flank steak. The meat is marinated for at least 4 hours, then grilled over medium-high heat to get a charred, flavor-packed crust. The result is delicious all on its own, but in a taco? Life-changing. If you’ve never tried your hand at making it before, then I’ve got good news—your hunt for the perfect carne asada taco is over. This flavorful handheld food has it all—tender marinated skirt steak, an aromatic corn tortilla, and all of the classic street taco toppings. If you’re ready to upgrade your Taco Tuesday or any weeknight, keep reading on for all of my top tips on how to ace these tacos:

How To Make Carne Asada Tacos

INGREDIENTS

• Cilantro: Fresh cilantro is a must here, not only for providing fresh flavor to our marinade, but as a topping for our tacos.
• Chipotle Chile in Adobo: I’m adding chipotles in adobo, plus a bit of the sauce, to give some added heat to our carne asada marinade.
• Scallions: Scallions add even more green, and add a mild onion flavor.
• Garlic: Garlic is non-negotiable here, I’m sorry. I’m going with 3 cloves, finely chopped, which will impart plenty of flavor after marinating.
• Lime & Orange: When it comes to citrus, the traditional choice for carne asada is sour orange (also known as Seville orange). Depending on where you live, those can be tough to find, so we swapped the sour orange for a navel orange and added a bit of extra lime juice to balance the sweetness.
• Canola Oil: We want to use a neutral oil here that won’t give off flavor to our meat, and can also take to a high heat.
• Worcestershire Sauce: Worcestershire sauce will add a subtle, complex sweetness.
• Cumin: I reach for cumin frequently, and this recipe is no exception. It adds plenty of flavor even in small amounts.
• Steak: Both skirt and flank steak have an intensely beefy flavor and cook quickly on a grill or grill pan, but if you can’t find either of those, you can also make a knockout carne asada with hanger or flat-iron steak. Be mindful that your cooking time will change based on the cut you use. This recipe calls for skirt steak, which is a particularly forgiving cut of meat that will stay tender even when cooked past medium-rare.
• Tortillas: Corn tortillas are not only traditional, but are my personal preference. That being said, if you’re a flour person, you can use that instead.
• Toppings: When it comes to taco toppings, don’t go too crazy. Remember, the meat is the star of the show. Keep it classic with chopped white onion, cilantro, and red radish. You can also slice up an avocado or add your favorite salsa or crema.

STEP-BY-STEP INSTRUCTIONS

First, we’ll create our marinade. The secret to great carne asada is all in creating a killer marinade, so we aren’t cutting corners here. Add cilantro, chipotle chile, adobo sauce, scallions, garlic, lime zest, orange zest, orange juice, canola oil, Worcestershire sauce, cumin, salt, and pepper to a food processor or blender, then blend until smooth.

Place your steak in a large resealable bag, or in a container you can cover well. Pour in the marinade, making sure it covers as much of the steak as possible. Press the air out of the bag, then massage it into the steak so that every inch is covered—this is the way to ensure a juicy, flavorful result. Refrigerate for at least 2 hours, but you can go up to 4.

When you’re ready to start cooking, heat your grill for 5 minutes over medium-high heat. Alternatively, you can use a large cast-iron skillet over medium-high heat. Pour a small amount of neutral oil onto a wad of paper towels, then rub them over the grates until they are coated in a thin layer of oil. Make sure the grates are well coated, repeat the process if necessary.

Then, using paper towels, pat off the excess marinade from the steak, and season both sides with salt and pepper. Add the steak to the grill, and grill until it is just browned on one side. Flip, then continue to grill until the second side is browned. The best way to check is with an instant-read thermometer interested into the thickest part of the steak—you’re looking for 125°. Once done to your liking, transfer the steak to a cutting board and tent with foil to let it rest for 5 minutes.

While it’s resting, reduce the grill heat to medium, and grill tortillas until toasted. This may seem like an extra step, but it takes hardly any time at all, and makes a world of difference in the finished product.

After it has rested, slice the steak against the grain into bite-sized pieces—you don’t want to overwhelm your taco. Then, top each tortilla with your steak, then your desired toppings. My perfect carne asada taco isn’t complete without cilantro, onion, radishes, cotija, and salsa verde, but you do you!

The full list of ingredients and instructions can be found in the recipe below.

What To Serve With Carne Asada Tacos

Any of your favorite taco sides will work great here. Mexican rice, refried pinto beans, elote, and corn salsa are all great options. Of course, if you’re feeling thirsty, a pitcher of margaritas is never a bad idea either.

Storage

Leftovers can be kept in the refrigerator for up to 5 days in an airtight container.