Carne Asada Tacos
Tender and delicious flank steak enveloped in corn tortillas with all the fixings!!
Servings 14 tacos
Calories 124kcal
Equipment
Ingredients
- 1.5 pounds flank steak (or skirt steak)
- 1/4 cup orange juice
- 1/8 cup lime juice (freshly squeezed)
- 4 cloves garlic (minced or crushed)
- 1/2 cup cilantro (stemmed and chopped)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon chipotle powder
- salt and pepper to taste
For the tacos
- 12 corn tortillas (or as many as you like)
Optional garnishes
- lime wedges (optional)
- 1/2 cup pico de gallo (optional)
- sour cream (optional)
- chopped cilantro (optional)
- guacamole (optional)
- bell peppers (charred)
Instructions
- TIP: Try to marinate the steak at least 2 hours before cooking. You can also marinate it overnight like I did - but don't go over 12 hours or it will make the outside too soft and mushy.
- Pat down the steak with paper towels and transfer to a gallon storage bag or airtight container.1.5 pounds flank steak
- Whisk together orange juice, lime juice, minced garlic, chopped cilantro, ground cumin, chili powder, paprika, chipotle powder, salt, and pepper in a bowl.1/4 cup orange juice, 1/8 cup lime juice, 4 cloves garlic, 1/2 cup cilantro, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/8 teaspoon chipotle powder, salt and pepper to taste
- Pour the marinade into the gallon bag with the steak. Massage the ingredients into the steak and place them in the refrigerator. Give it a few massages before bed. If you are going to marinate it for only 2 hours, massage it every half hour.
- If you're going to use bell peppers, cook them now. I sauté them on medium-high heat in a stainless steel pan, and stir them often so they don't burn.bell peppers
- Place one of the oven racks to the highest point and turn the broiler to high. Let it preheat for at least 5 minutes. Also, line a broiler pan with aluminum foil for easy clean up.
- Remove the flank steak from the bag and pat it dry with a paper towel. Throw out the marinade. Place the steak in the foil-lined pan and place in the oven right under the broiler. Broil for 4 minutes.Flip and cook for another 2 minutes. But, know that you may need to cook it longer. Go by the internal temperature - medium rare should be 130 F, and medium should be 140 F.
- Take the steak out of the oven, tent some aluminum foil, place it over the pan of steak and crimp the edges. The tent should be about one inch above the meat. Let it rest for at least 10 minutes before taking a sharp knife and thinly slicing the meat against the grain.
- Heat as many tortillas as you like either on the stovetop or in a toaster oven - 30 seconds per side.12 corn tortillas
- Build your tacos - add whatever garnish you like.lime wedges, 1/2 cup pico de gallo, sour cream, chopped cilantro, guacamole
Notes
Helpful tips
- Flank steak or skirt steak works best for carne asada tacos. These cuts are flavorful and tender when marinated properly.
- To infuse the steak with flavor, marinate it for at least 2 hours, or preferably overnight. The marinade typically consists of citrus juices (such as orange and lime), garlic, cilantro, and spices like cumin, chili powder, and paprika.
- When slicing the cooked steak, be sure to cut against the grain. This helps break up the muscle fibers, resulting in more tender meat.
- Flank and skirt steaks are best-served medium-rare to medium for optimal tenderness. Avoid overcooking, as it can make the meat tough and chewy.
- Allow the cooked steak to rest for at least 10 - 15 minutes before slicing. This helps redistribute the juices, keeping the meat moist and flavorful.
- Warm the corn tortillas before assembling the tacos. You can do this on a grill, skillet, or oven. Warm tortillas are more pliable and enhance the tacos' overall texture.
- While traditional toppings like chopped onion, cilantro, and lime wedges are classic choices, feel free to get creative with additional toppings. Salsa, hot sauce, guacamole, sliced avocado, diced tomatoes, shredded cheese, cotija cheese, queso fresco, and sour cream, and my Mexican crema are great options.
- Some great sides to serve with these tacos are Mexican rice, refried beans, and tortilla chips.
- Carne asada tacos are best served fresh and hot. Assemble the tacos just before serving to ensure they're at their peak flavor and texture.
- Consider using two corn tortillas per taco to prevent the tacos from falling apart. This provides extra stability and helps contain the delicious fillings. But if you eat them as you make them, that should also help with any breakage.
- As an alternative to corn tortillas, substitute your favorite brand of flour tortillas, which don't break as easily.
- Carne asada tacos are always a hit, so make extra steak and toppings to accommodate hungry guests or leftovers for later enjoyment.
- Storage: Any leftover steak can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 3tacos | Calories: 124kcal | Carbohydrates: 12g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 300mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg