Carne Asada Street Tacos are always a hit for our family. Any variety – fish, chicken, steak or pork is fine by me. These Carne Asada Street Tacos are simple to make and never disappoint.
“Carne Asada” is simply steak (usually skirt, flank or flap) that’s been marinated in a mixture of juice, garlic, herbs and spice, then grilled to impart a charred flavor. Once the meat is cooked, it’s sliced thin and served.
Since I’m all about saving time and multi-tasking between babies, cooking and other household chores, I make the steak for these carne asada street tacos on a grill pan in the kitchen in high heat. If that’s your only option then no need to fret – it will still come out amazing. If you have a BBQ, I recommend cooking the steak on the grill. It’s so much better that way. One tip for those using a grill pan in the house – drain the meat from the marinade. It’s hard to get a good char on the steak if it’s too wet from the marinade.
I buy corn tortillas from either a Mexican market or our local grocery store, as well as the carne asada. I prefer fresh homemade tortillas and they’re easy to make and taste so much better! Typically, carne asada street tacos come with just the steak, some cilantro, a little diced onion and lime. However, I believe you should eat your tacos any way you like them. I have added a little crumbled Cojita cheese and a slice of avocado. If you want them a little spicier, add some hot sauce or pico de gallo.
One last thing, unless you’re one of those people who like their steak cooked well and can’t eat it any other way, you really should cook the steak medium rare. It’s juicier and since you’re not putting any additional sauce on these tacos, you’ll want them more flavorful. I hope you’ll give them a try!
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Carne Asada Street Tacos
- 1.5lbs flank or skirt steak
- ~12 corn tortillas
- FOR THE MARINADE:
- 3 limes, juiced (if your limes aren't particularly juicy, add another one)
- 1 orange, juiced
- 1/4 C. oil
- 6-8 cloves garlic (we like a lot of garlic!)
- 1/2 jalapeno, finely chopped (remove vien and seeds if you don't want it too spicy)
- 2 tsp. cumin
- 1.5 tsp. chile powder
- 1 tsp. oregano
- salt and pepper to taste
- 1 C. chopped cilantro (about a large handful)
- Lawry's Casero Carne Asada Seasoning - to taste. I cover the meat in this seasoning, it's so good!
1. Combine marinade ingredients in small bowl and mix well.
2. Put steak and marinade in zip lock bag and let steak marinate for a few hours at minimum.
3. Reove steak from marinade. Grill steak to desired doneness (preferrably medium rare). If you are using a pan, remove meat from marinade and cook on high heat.
4. Remove from grill and let steak rest a bit then slive against grain into thin strips. **To save time, I chop meat in to small pieces and marinate that way. Some people like to cut after meat is cooked, do what works for you!
5. Fry tortillas in oil or pan fry.
6. Fill warmed corn tortillas with steak and top with additional cilantro, onions and squeeze of lime.
For a more non=traditional street taco, add other toppings like avocados, cheese or pico de gallo. If you want more spice top with your favorite hot sauce.
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