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Juicy and Authentic Carne Asada Tacos Recipe

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★★★★★

4.7 from 136 reviews

This authentic Carne Asada Tacos recipe captures the juicy, tender, and flavorful essence of classic Mexican street food. Featuring a zesty citrus and spice marinade for flank steak, it delivers restaurant-quality tacos with a beautifully charred crust and a juicy interior. Perfect for taco nights, parties, or casual dinners, these tacos come together quickly and are easily adaptable with options for homemade roasted salsa and versatile serving ideas.

Ingredients

Scale

For the Carne Asada Marinade

  • 2 pounds flank steak (or skirt steak)
  • ½ cup orange juice (freshly squeezed or bottled)
  • ¼ cup lime juice (about 2–3 limes)
  • ¼ cup olive oil
  • 4 cloves garlic, minced
  • 1 bunch cilantro, roughly chopped
  • 1 jalapeño, seeded and minced (optional to keep seeds for more heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For Serving

  • 12–16 corn tortillas (street taco size, about 4–5 inches)
  • 1 white onion, finely diced
  • 1 bunch fresh cilantro, roughly chopped
  • 2–3 limes, cut into wedges
  • Your favorite salsa (red or green, homemade salsa recipe below recommended)

For the Quick Salsa (Optional)

  • 4 Roma tomatoes
  • 1 jalapeño
  • 3 cloves garlic, unpeeled
  • ½ white onion
  • Salt to taste

Instructions

  1. Prepare the Marinade: In a large bowl or ziplock bag, combine orange juice, lime juice, olive oil, minced garlic, chopped cilantro, minced jalapeño, cumin, chili powder, oregano, salt, and pepper. Whisk or shake well. Taste the marinade to ensure it’s slightly too salty and acidic for perfect flavor absorption.
  2. Marinate the Beef: Place the flank steak into the marinade, ensuring full coating. Marinate for 2-4 hours at room temperature or 6-8 hours refrigerated. Minimum 30 minutes if short on time.
  3. Bring Meat to Room Temperature: Take steak out 30 minutes before cooking to allow even cooking and prevent cold interior.
  4. Prepare the Salsa (Optional): Broil tomatoes, jalapeño, garlic, and onion on a foil-lined baking sheet until blistered and charred (5-7 minutes). Peel garlic, remove jalapeño stem, and blend all with a pinch of salt until smooth. Store refrigerated up to one week.
  5. Cook the Carne Asada: Preheat grill to high (450-500°F) or heat a cast iron skillet over high until smoking. Remove steak from marinade, allow excess to drip off (do not pat dry). Grill or sear steak 4-5 minutes per side for medium-rare (internal 130-135°F) or 6-7 minutes for medium. Avoid moving steak during cooking to develop crust.
  6. Rest the Meat: Transfer steak to cutting board and loosely cover with foil. Let rest for at least 10 minutes to allow juices to redistribute.
  7. Warm the Tortillas: Heat tortillas in a dry cast iron skillet over medium heat for 30 seconds per side until pliable. Keep warm wrapped in a kitchen towel. Alternative warming methods: microwave with damp towel or char over gas flame.
  8. Slice the Meat: Slice steak thinly (about ¼ inch) against the grain on a diagonal for tender bites.
  9. Assemble Your Tacos: Place sliced carne asada on warm tortillas, top with diced onion, fresh cilantro, a squeeze of lime, and your preferred salsa.
  10. Serve Immediately: Enjoy tacos hot and fresh off the grill or skillet for the best flavor and texture experience.

Notes

  • Marinate flank steak for 2-4 hours at room temperature or 6-8 hours refrigerated to avoid mushy texture.
  • Do not pat steak dry before cooking; marinade helps create a beautiful caramelized crust.
  • Resting the meat is essential to juicy, tender steaks—do not skip this step.
  • To warm multiple tortillas quickly, stack them in a dry skillet to create steam.
  • Leftovers reheat best in a skillet with a splash of water or broth, avoiding microwave to prevent toughness.
  • Freeze marinated raw or cooked sliced meat up to 3 months; thaw overnight in refrigerator before use.
  • For spicier tacos, add chipotle pepper in adobo or extra jalapeños to the marinade.
  • Vegetarian variations include marinated portobello mushrooms or cauliflower steaks.
  • Use skirt steak for a chewier, richer flavor or flat iron steak for extra tenderness.

Keywords: carne asada tacos, mexican tacos, grilled steak tacos, flank steak marinade, authentic carne asada, street tacos, easy taco recipe, carne asada marinade

Find it online: https://foodbylina.com/juicy-and-authentic-carne-asada-tacos-recipe/