Authentic Carne Asada Tacos

on Apr 15

Experience the flavors of Mexico with these Authentic Carne Asada Tacos. Succulent marinated steak, fresh toppings, and a squeeze of lime all come together in a warm tortilla for a delicious meal that will transport you south of the border.

Authentic Carne Asada Tacos

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Ingredients

Directions

Start with a ¼ cup of good quality olive oil. This adds richness and helps tenderize the meat. Fresh lime juice (also ¼ cup) brings a bright acidity that balances the other flavors.
Add two tablespoons each of soy sauce and Worcestershire sauce. These contribute a savory depth known as umami, which rounds out the flavor profile.
Now comes the party! Add one tablespoon of chili powder for a smoky warmth. A teaspoon each of cumin and garlic powder provide earthy and pungent notes. Don't forget half a teaspoon each of oregano for a subtle herbal touch and salt to enhance all the flavors. Black pepper (¼ teaspoon) adds a touch of heat.
In a large bowl, grab a whisk and combine all the marinade ingredients – the olive oil, lime juice, soy sauce, Worcestershire sauce, chili powder, cumin, garlic powder, oregano, salt, and pepper. Whisk vigorously until everything is well incorporated and a cohesive mixture forms.
Now it's time for the main attraction, the steak! For this recipe, you can use flank steak, skirt steak, or hanger steak. Each cut has its own characteristics:
Flank Steak: This is a lean cut with a good amount of marbling, making it flavorful when marinated. However, it can be a bit tougher if overcooked.
Skirt Steak: Another lean cut with a strong beefy flavor. It's known for its thin, long fibers that can be quite chewy if not cooked properly.
Hanger Steak: This is a more tender cut compared to flank and skirt steak, but it's also typically the most expensive.
Place your chosen 4-pound steak directly into the marinade. Using tongs, turn the steak a few times to ensure it's completely coated in the flavorful liquid.
Cover the bowl tightly with plastic wrap or a secure lid. This prevents air exposure and helps the marinade penetrate the meat more effectively. Refrigerate the bowl for at least 30 minutes. For the most flavorful results, marinate the steak for up to 8 hours, or even overnight. The longer the marinating time, the deeper the flavors will be infused into the meat.
When you're ready to cook, preheat your grill or grill pan over medium-high heat. Aim for a temperature between 400°F (204°C) and 450°F (232°C) for optimal searing. If you don't have a grill, you can cook the steak in a hot cast-iron skillet over medium-high heat.
Remove the steak from the marinade and discard the marinade (it's not recommended for reuse due to raw meat exposure). Pat the steak dry with paper towels to remove any excess moisture. This promotes better browning on the outside.
Place the steak on the preheated grill or grill pan. Sear the steak undisturbed for 4-5 minutes per side for a medium-rare doneness. This will give you a nice crust on the outside and a juicy, tender interior. For a more well-done steak, cook for an additional 1-2 minutes per side.
Once cooked, transfer the steak to a cutting board and tent it loosely with aluminum foil. Letting the steak rest for 5-10 minutes allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Using a sharp knife, thinly slice the steak against the grain. This means cutting across the muscle fibers, creating shorter pieces that are easier to chew.
While the steak rests, warm your corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-60 seconds.
Taco Time!