Carne Asada Street Tacos Recipes

AUTHENTIC CARNE ASADA + STREET TACOS

Steps:

• In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
• Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
• Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
• Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

EASY CARNE ASADA STREET TACOS RECIPE

Steps:

• Thinly slice the steak. Then chop into bite site pieces.
• In a skillet, begin to brown the steak in the oil.
• Add half the onions to the skillet and cook until soft. Save the rest of the onions.
• Meanwhile season with salt and pepper.
• Squeeze the juice of two fresh limes over the meat and onion mixture.
• Continue cooking until the meat is cooked through.
• While the steak is cooking, melt the butter in another skillet or I used an electric skillet.
• Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
• Allow them to cool slightly.
• You will need 2 mini corn tortillas per taco.
• Spoon the meat mixture on the tortillas.
• Top with cilantro, fresh onions and serve with limes.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

CARNE ASADA STREET TACOS

Steps:

• Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.
• Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
• While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.
• When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.
• Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).
• Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
• Remove steak and let rest 10 minutes before chopping into small pieces.
• Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
• Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.

CARNE ASADA STREET TACOS

Steps:

• Place the Flank Steak in a large plastic storage bag. Add soy sauce, orange slices and lime juice. Chop green onions and cilantro and add them into the bag. Rub the seasoning all over the beef. Seal the bag and let it marinate for at least 6 hours.
• Remove the meat from the marinade. Pat dry with a paper towel. Remove all excess herbs from the carne asada. Grill the carne asada until the internal temperature reaches medium-rare at 145 °F. Hot tip: Don't have a grill? Snag a grill pan and make carne asada right on your stove top.
• Let it rest for 10 minutes. Slice it against the grain and cut it into bite-sized strips.
• Spoon mashed avocado onto a tortilla. Top it off with a couple of strips of carne asada.
• Sprinkle with cilantro and onion. Sprinkle with cotija cheese. Right before serving, squeeze some lime juice over the top.
• Serve with your favorite salsa.

TACOS CARNE ASADA

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

CARNE ASADA TACOS

Steps:

• Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
• In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
• Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
• To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.