Carne Asada Tacos
This Carne Asada Tacos recipe captures the authentic sizzle of a taquería with a vibrant citrus and beer marinade. By blooming the spices and searing over high heat, you get steak that is deeply savory, charred on the edges, and tender in the center.
Equipment
- Grill (Charcoal or Gas)
- Small pan
- Whisk
Ingredients
- 2 lbs flank or skirt steak
Marinade:
- 2 large oranges, juiced
- 5 limes, juiced
- 4 to 6 cloves garlic, crushed
- 1 small white or yellow onion, sliced
- 1 small serrano, finely diced and seeded
- 1/2 bottle beer (recommends Mexican beer)
- 1 bunch cilantro, chopped
- 1 1/2 tsp oregano
- 1 tsp paprika
- 1 Tbsp salt (more or less to taste)
- 1 1/2 tsp sugar
- 1/4 tsp cumin
- 1/8 cup olive oil
Garnishes:
- Chopped onion
- Chopped cilantro
- Sliced lime
Instructions
Bloom the spices and build the marinade
- Set a small dry pan over medium heat and add the cumin and oregano just until they smell toasty and awake, about 30 to 60 seconds, then remove them from the heat immediately.
- In a bowl or large measuring cup, whisk together the orange juice, lime juice, garlic, onion, serrano, beer, cilantro, the bloomed spices, paprika, salt, sugar, and olive oil until the sugar and salt are fully dissolved.
Marinate the steak
- Place the meat in a glass dish or large zip bag and pour the marinade over it, ensuring every surface is coated and glossy.
- Cover and refrigerate for 6 to 12 hours. If possible, turn the steak halfway through to ensure the marinade penetrates evenly.
Grill, rest, and slice
- Remove the steak from the fridge and let it sit briefly to take the chill off. Heat your grill to 500°F (high heat) until the grates are very hot.
- Grill the steak for 5 to 7 minutes on each side to achieve browned edges and char marks while keeping the center juicy.
- Transfer the meat to a board and let it rest for 10 minutes to allow the juices to redistribute.
- Slice the meat thinly against the grain for the most tender bite.
Assemble the tacos
- Pile the carne asada onto warm tortillas and garnish with chopped onion, fresh cilantro, and a squeeze of lime.
Notes
Steak Selection: Flank steak is leaner and thicker, requiring thin slicing against the grain. Skirt steak (arrachera) is thinner and fattier with a bolder flavor.
Secret Umami: A small splash of soy sauce or Maggi Seasoning in the marinade adds a deep, savory backbone.
Perfect Sear: Pat the steak dry with paper towels after removing it from the marinade to ensure a proper crust forms on the grill.
Food Safety: If you wish to use the leftover marinade as a sauce, it must be boiled vigorously to kill bacteria from the raw meat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.