Carne Asada Tacos

Name: Carne Asada Tacos
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 700g Skirt Steak, or Flank Steak; 120ml Orange Juice, fresh; 60ml Lime Juice, fresh (about 3 limes); 4 cloves of Garlic, minced; 1 Jalapeños, finely chopped (seeds removed for less heat); 30g Cilantro, fresh; stems and leaves, roughly chopped; 1 tsp Ground Cumin; 1 tsp Mexican Oregano, crumbled; 1 1/2 tsp Kosher Salt; 1 tsp Pepper (Black); 2 tbsp Neutral Oil, for marinade; 1 tbsp Neutral Oil, for cooking; 16 small Corn Tortillas; 1 medium White Onion, finely diced; 20g Cilantro, fresh leaves, chopped; 1 cup Salsa Roja, traditional Mexican red salsa; 3 Limes, cut into wedges

These Carne Asada Tacos feature tender, citrus-marinated skirt steak grilled to smoky perfection and piled into warm corn tortillas with crisp onion, fresh herbs, and a bright salsa. The marinade of orange, lime, garlic and spices gives the beef a lively, slightly sweet flavor while quick searing locks in juices for thin, flavorful slices perfect for taco night.

These Carne Asada Tacos feature tender, citrus-marinated skirt steak grilled to smoky perfection and piled into warm corn tortilla... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Rating

4.5

Time

1 hr10 min

Price

5,49 €

Calories

652 kcal

healthy

gluten free

high protein

low sugar

Method

Prep the produce

Rinse and dry the Cilantro. Roughly chop 30 g of the stems and leaves for the marinade, and finely chop another 20 g of leaves for topping. Mince the Garlic, finely chop the Jalapeños after removing the seeds for less heat, and finely dice the White Onion. Cut the Lime into wedges for serving, then squeeze enough extra limes to measure out 60 ml of Lime Juice.

Marinate the steak

In a large bowl, whisk together Orange Juice, lime juice, garlic, jalapeños, cilantro, Ground Cumin, Mexican Oregano, Kosher Salt, Pepper (Black), and Neutral Oil. Add the Skirt Steak (or Flank Steak) and turn it a few times so every side is coated. Cover and refrigerate for 30 minutes.

Heat the skillet

About 5 minutes before the marinating time is up, heat a large skillet over medium-high until it is very hot. Swirl in the remaining oil and let it shimmer across the bottom.

Sear the steak

Lift the steak out of the marinade, letting the excess drip off, and lay it in the hot skillet. Sear for 3 minutes without moving it, flip, and sear for 3 minutes more, until the outside is deeply browned and the center is still juicy.

Rest the steak

Transfer the steak to a cutting board and let it rest for 5 minutes.

Warm the tortillas

Warm the Corn Tortilla one at a time in the same skillet over medium-high heat, about 20 to 30 seconds per side, until pliable with a few toasted spots. Stack them under a clean towel so they stay soft while you finish the tacos.

Slice and assemble

Slice the steak thinly against the grain at a slight angle, then fill each warm tortilla with steak. Top with the diced onion, chopped cilantro, and Salsa Roja. Finish with the lime wedges and serve right away.