California Carne Asada Tacos
Ingredients
Method
- Thinly slice the flank steak across the grain, then cut into bite-sized pieces.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the steak pieces and cook until browned, about 5-7 minutes.
- Add half of the diced onion to the skillet and cook until softened, about 3 minutes.
- Season the meat and onion mixture with salt and pepper, then squeeze the juice of both limes over the top.
- Continue cooking until the meat is cooked through and the liquid has mostly evaporated, about 5 more minutes. Remove from heat.
- In a separate skillet or electric griddle, melt the butter over medium heat.
- Fry the mini corn tortillas in the melted butter for about 1 minute per side, until they are soft and pliable.
- Let the tortillas cool slightly on a plate.
- Place two mini tortillas on each serving plate (you will need 2 per taco).
- Spoon the meat mixture evenly over the tortillas.
- Top with the remaining fresh diced onion, chopped cilantro, and serve with extra lime wedges on the side.
Nutrition
Notes
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Let us know how it was!Why This Recipe Works
I still remember the first time I had a truly great carne asada taco. It was at a tiny taqueria in LA, the kind where the grill is sizzling right behind the counter. The steak was perfectly charred, juicy, and had this incredible citrusy kick. I thought, I need to make this at home. And after many trials, I finally nailed it.
This recipe is my go-to for a reason. It’s quick, it’s flavorful, and it’s designed for a busy weeknight when you still want something amazing. We’re talking about carne asada tacos that come together in just 30 minutes, using simple ingredients you can find at any grocery store. No complicated marinades, no obscure spices, just pure, honest flavor. Trust me, once you try this, you’ll never go back to the store-bought stuff.
Here’s the thing about these beef tacos – the secret is in the technique. We’re not just cooking steak; we’re building layers of flavor. The quick sear in a hot skillet gives the meat that beautiful crust, while the fresh lime juice at the end brightens everything up. It’s a balance of savory and tangy that just works. And the best part? You don’t need a grill to get that amazing char. A simple cast iron skillet does the job perfectly.
Carne Asada Tacos Ingredients
Let’s talk about what you’ll need. The beauty of this recipe is its simplicity. You don’t need a long list of exotic ingredients to make authentic Mexican tacos at home. Here’s what goes into these grilled steak tacos:
- Flank steak: This is my go-to cut for carne asada tacos. It’s flavorful, relatively affordable, and when sliced properly, it’s incredibly tender. My go-to butcher always says, ‘Look for a deep red color and even thickness.’ You can also use skirt steak, but flank is easier to find in most supermarkets.
- Vegetable oil: A neutral oil with a high smoke point is key for getting that nice sear. Avocado oil works great too.
- Salt and black pepper: Sometimes the simplest seasonings are all you need. We’ll season the meat after it’s cooked to keep it from drying out.
- Onion: We’ll use half of it in the skillet with the steak, and the rest fresh as a topping. It adds sweetness when cooked and a nice crunch when raw.
- Fresh limes: This is non-negotiable. The juice of two fresh limes adds that essential bright, tangy flavor that cuts through the richness of the steak.
- Cilantro: A generous handful of fresh cilantro is a must for any taqueria style taco.
- Unsalted butter: For warming the corn tortillas. It adds a subtle richness that makes them soft and pliable.
- Mini corn tortillas: White or yellow, both work. The small size is perfect for street tacos.
How to Make Carne Asada Tacos
Alright, let’s get cooking. This is where the magic happens. I’ll walk you through the four key stages, with tips I’ve learned from making these carne asada tacos dozens of times. Pay attention to the details, and you’ll be rewarded with the best tacos of your life.
Stage 1: Prep the Steak
The first step is crucial for tender meat. You want to thinly slice the flank steak across the grain. This means you’re cutting perpendicular to the lines of the muscle fibers. If you slice with the grain, the meat will be tough and chewy, no matter how well you cook it. Once sliced, cut those strips into bite-sized pieces. This ensures they cook quickly and evenly.
Stage 2: Sear the Meat
Heat your vegetable oil in a large skillet over medium-high heat. You want it hot, almost smoking. Add the steak pieces in a single layer – don’t overcrowd the pan. Let them sear undisturbed for a few minutes to develop that beautiful brown crust. Then, add half of your diced onion and cook until it’s softened, about 3 minutes. The smell at this point is incredible. The sizzle of the meat hitting the hot pan is the sound of taco night starting.
Stage 3: Finish with Lime
Once the meat is nicely browned and cooked through, season it with salt and pepper. Then, squeeze the juice of both limes directly over the meat. This is the moment where the citrusy aroma fills your kitchen. Continue cooking for another 5 minutes, until the liquid has mostly evaporated and the meat is coated in a glossy, flavorful glaze. This step is what makes these carne asada tacos so special.
Stage 4: Warm the Tortillas
While the steak is resting, warm your tortillas. Melt the butter in a separate skillet or on an electric griddle over medium heat. Fry the mini corn tortillas for about 1 minute per side. You want them soft and pliable, with just a hint of golden color. This step is often overlooked, but it makes a huge difference. A cold, stiff tortilla can ruin a taco. Warm, buttery tortillas are the perfect vessel for all that delicious steak.
Taco Topping Ideas
Now for the fun part – assembly. The perfect taco is a balance of flavors and textures. Here are some classic and not-so-classic taco toppings to consider:
- Fresh diced onion and cilantro: This is the classic combo. The sharpness of the onion and the herbaceousness of the cilantro are a match made in heaven.
- Extra lime wedges: A squeeze of fresh lime right before eating brightens everything up.
- Guacamole: Creamy, rich, and perfect for balancing the savory steak.
- Salsa verde or pico de gallo: A fresh, chunky salsa adds acidity and a pop of color.
- Crema: A drizzle of Mexican crema adds a cool, tangy finish. You can also use sour cream.
- Cotija cheese or queso fresco: A sprinkle of crumbled cheese adds a salty, milky note.
- Sliced radishes: For an extra fresh crunch.
Don’t be afraid to set up a taco bar and let everyone build their own. It’s a fun way to serve carne asada tacos for a crowd.
Tips for the Best Carne Asada Tacos
Over the years, I’ve learned a few things that make these carne asada tacos truly exceptional. Here are my top tips:
- Slicing against the grain is non-negotiable. If your steak is tough, you probably sliced it with the grain. Take the extra 30 seconds to identify the muscle fibers and cut perpendicular to them.
- Don’t skip the resting step. After cooking, let the meat rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Use a cast iron skillet for the best sear. It holds heat incredibly well and gives the steak that beautiful, caramelized crust.
- Warm your tortillas properly. A cold tortilla is a sad tortilla. Frying them in a little butter adds flavor and makes them pliable.
- Season at the end. Salting the meat after it’s cooked helps keep it from drying out and allows the natural flavors to shine.
How to Store and Reheat Leftovers
If you have any leftover steak (which is rare in my house, but it happens), here’s how to store it. Place the cooled meat in an airtight container and refrigerate for up to 3 days. Store the tortillas and toppings separately to keep everything fresh.
To reheat, the best method is in a hot skillet with a tiny splash of water or broth. This will bring back some of the moisture. You can also reheat it in the microwave, but the texture won’t be as good. For the tortillas, just warm them briefly in a dry skillet or directly over a gas flame.
Frequently Asked Questions
So there you have it. My go-to recipe for carne asada tacos that’s perfect for a quick weeknight dinner or a summer BBQ. It’s all about simplicity, fresh ingredients, and a little bit of technique. I promise, once you make these, they’ll become a regular in your meal rotation. And if you’re looking for more inspiration, feel free to follow me on Pinterest for more delicious taco ideas and summer recipes. Happy cooking!
Source: Nutritional Information
What do you put in a carne asada taco?
A classic carne asada taco starts with seasoned, grilled steak on a warm corn tortilla. Top it with fresh diced onion, chopped cilantro, and a squeeze of lime. You can also add guacamole, salsa, crema, or crumbled cheese for extra flavor.
What do tacos de carne asada mean?
“Tacos de carne asada” literally translates to “grilled meat tacos” in Spanish. “Carne asada” means grilled or roasted meat, usually beef. So, you’re essentially eating tacos filled with grilled steak.
What do Mexicans use for carne asada?
In Mexico, the most common cuts for carne asada are skirt steak or flank steak. These cuts are flavorful and become tender when cooked quickly over high heat. The meat is often marinated with citrus, garlic, and spices before grilling.
What is the best marinade for carne asada?
A classic marinade includes lime juice, orange juice, garlic, cumin, and chili powder. The citrus helps tenderize the meat while the spices add depth. For this recipe, we keep it simple with just salt, pepper, and fresh lime juice for a bright flavor.
What cut of meat is best for carne asada?
Flank steak and skirt steak are the top choices for carne asada. They are both flavorful, relatively thin, and cook quickly. Flank steak is a bit leaner and easier to find, while skirt steak has more marbling and a richer flavor.
What is the traditional way to cook carne asada?
Traditionally, carne asada is cooked over an open flame on an outdoor grill. The high heat creates a beautiful char on the outside while keeping the inside juicy. This recipe uses a skillet for a similar effect, making it perfect for any season.
How do Mexicans eat carne asada?
Carne asada is often the centerpiece of a social gathering. It’s served with warm corn tortillas, a variety of salsas, guacamole, grilled onions, and fresh cilantro. Everyone builds their own tacos at the table, making it a fun and communal meal.
Is carne asada basically steak?
Yes, exactly. Carne asada is simply Spanish for “grilled meat,” and it almost always refers to grilled beef steak. The specific cut can vary, but the cooking method high heat grilling or searing is what defines it.
What’s the difference between carnitas and carne asada tacos?
The main difference is the meat. Carnitas is made from pork that is braised or slow-cooked until tender and then shredded. Carne asada is grilled beef steak. So, you’re choosing between tender, slow-cooked pork and juicy, grilled steak.
What is the secret ingredient in carne asada?
Many cooks swear by a splash of beer or a bit of soy sauce in the marinade, but the real secret is in the technique. A hot grill, proper slicing against the grain, and a generous squeeze of fresh lime juice at the end are what elevate it.
What are good sides with carne asada tacos?
Classic sides include Mexican rice, refried beans, and a simple salad. Grilled corn on the cob, elote (Mexican street corn), or a fresh jicama salad are also excellent choices. Don’t forget plenty of extra limes and salsa.
What do restaurants use for carne asada?
Most taquerias use skirt steak or flank steak for their carne asada. They often marinate the meat overnight in a blend of citrus juices, garlic, and spices. The key is cooking it quickly over very high heat to get a good char while keeping it tender.
Can I cook carne asada without marinating?
Absolutely. If you’re short on time, you can skip the marinade. Just season the steak generously with salt and pepper, cook it hot and fast, and finish with a squeeze of fresh lime. The quality of the meat will shine through.
How long to marinate carne asada before cooking?
For the best flavor, marinate the steak for at least 2 hours, but overnight is even better. The acid in the citrus will start to tenderize the meat. If you’re in a hurry, even 30 minutes will add some flavor.
What can I soak my steaks in to make them tender?
An acidic marinade is your best bet for tenderizing steak. A mixture of lime juice, orange juice, and a little oil works wonders. The acid breaks down the tough muscle fibers, making the meat more tender and flavorful.