Carne Asada Tacos Recipe
These Carne Asada Tacos feature tender, marinated flank steak grilled to perfection, then thinly sliced and served on warm corn tortillas with fresh pico de gallo, creamy avocado, and optional spicy Valentina hot sauce. Paired with Mexican rice, this recipe offers an authentic, flavorful Mexican meal perfect for gatherings or a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
For the Marinade and Steak
- 1 1/2 pounds flank steak
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1/2 cup fresh chopped cilantro
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/3 cup olive oil
- 2 tablespoons white vinegar
- 2 limes, juiced
- 1/2 of an orange, juiced
For Serving
- 10 white corn tortillas, warmed
- Pico de Gallo or salsa, to taste
- 1 avocado, sliced
- Valentina hot sauce (optional, for topping)
- Mexican rice (optional, for serving)
Instructions
- Season the Steak: Generously season both sides of the flank steak with salt and freshly ground black pepper to enhance the meat’s natural flavor.
- Prepare the Marinade: In a mixing bowl, combine minced garlic, chopped cilantro, chili powder, ground cumin, olive oil, white vinegar, lime juice, and orange juice. Stir well until all ingredients are fully incorporated.
- Marinate the Steak: Place the flank steak in a bowl or large ziplock bag and pour the marinade over it, ensuring the steak is evenly coated. Seal or cover, then refrigerate for 2 to 5 hours to allow the flavors to penetrate the meat. About 20 minutes before grilling, remove the steak from the refrigerator to come to room temperature.
- Preheat and Oil the Grill: Heat your grill to high. Lightly brush the grill grates with oil to prevent sticking and prepare for grilling.
- Grill the Steak: Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill and cook for 3 to 5 minutes per side, adjusting for desired doneness—medium rare to well done preferences.
- Rest and Slice the Steak: Transfer the grilled steak to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes to redistribute juices. Then, slice very thinly against the grain for maximum tenderness.
- Warm the Tortillas: Heat the corn tortillas on a hot dry skillet until soft and pliable to serve as the taco base.
- Assemble the Tacos: Place sliced steak on each warm tortilla, then top with pico de gallo, sliced avocado, and drizzle with Valentina hot sauce if desired.
- Serve: Serve the carne asada tacos immediately alongside Mexican rice if using, for a complete authentic meal experience.
Notes
- Marinate the steak for at least 2 hours for best flavor; longer marinating (up to 5 hours) increases tenderness and flavor depth.
- Slice the steak thinly against the grain to ensure the meat is tender and easy to chew.
- Warming the tortillas on a dry skillet before assembling helps prevent them from breaking and enhances flavor.
- For a spicier kick, add Valentina hot sauce to taste or include diced jalapeños in the pico de gallo.
- Leftover carne asada can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or grill.
Find it online: https://cozyplatter.com/carne-asada-tacos-recipe/