Carne Asada Tacos
Jump to RecipeHave you heard people say, let’s do some barbecuing? Well, for us Hispanics, it’s called carne asada. The dish is called carne asada, the gathering is called carne asada, its all about grilled meat and having a great time.
Marinading the meat is always a plus. Of course, you always have the option to buy it already seasoned but it doesn’t compare. Im always stoked about sharing a marinade for carne asada. Because, it really does make the occasion that much enjoyable. Plus, everyone will be talking about, how flavorful the meat turned out.
Here are a few cuts that work great when marinated
- Flap meat
- Skirt steak
- Flank steak
Sides, salsas and more
- Mexican Salsa – There are so many options to choose from. Typically blended salsas are paired with tacos but if you have the time, molcajete ones are also a strong contender.
- Cactus salad – Cactus salad is a classic. Growing up in Mexico I can assure you, it does not get more authentic than making a dish with cactus. And, this type of salad is packed with flavor, paired with amazing ingredients.
- Cooked beans – Yeap! It’s as simple as cooking the beans with a few aromatics until tender. In this video, I share the process of making refried beans but also, explain the process of cooking them. You can skip the refrying part, and transfer them straight out of the pot, onto the taco. Guadalajara specifically is known for serving tacos like this, so delicious!
- Chopped onion and diced cilantro – honestly, Ive never seen or had a taco without these two ingredients. They are must.
Grill temperature- 450-500 F degrees
Cooking temperatures for beef
- Rare 125ºF
- Medium rare 135ºF
- Medium 145ºF
- Medium well 150ºF
- Well done 160ºF
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Carne Asada Tacos
4
servings25
minutes25
minutes50
minutesThe dish is called carne asada, the gathering is called carne asada, its all about grilled meat and having a great time.
Ingredients
2 lbs flap meat
- Marinade
1/4 cup avocado oil
1/4 cup orange juice
1/4 cup lime juice
4 ea garlic cloves, mined or pressed
1 tsp ancho chile, ground
1 tsp chipotle, ground
1 tsp paprika, smoked
2 tsp onion, ground
1/2 tsp cumin, ground
2 tsp kosher salt
Black pepper to taste, ground
- Chiles toreados
8 ea serranos or jalapeños, completely dry
10 ea spring onions
6 ea garlic cloves, peeled
1/4 cup avocado oil
1 TBSP lime juice (1/2 lime)
1 tsp tajín seasoning
- Additional items we will need
20 ea corn tortillas
Cilantro, chopped
White onion, diced
Lime wedges
Oil as needed
Directions
- Prep: Cut off the green ends of the pearl onion, save the ends f desired. Then, cut the white portion in half. Set aside until needed.
- Marinade: Whisk all ingredients together until well combined. Pour the marinade over the meat and coat it well. Allow it to marinade for about 30 min to 1 hr. No more than 1hr and 30mins. If marinating for more than 30 minutes, place the meat in the fridge until needed.
- Grill: fire up the grill, spread the charcoal evenly across the entire bottom. When the temperature is about 500-450 F degrees, lay the meat over the grates. Pour or brush the remainder of the marinade over the meat. Once the bottom browns, and it releases from the grill. Flip so the other side does the same. Then just keep an eye on it and flip it as necessary. When the internal temperature reaches your desired doneness, transfer the steaks over to a dish. Keep in it mind carry over cooking, remove about 5 degrees earlier. Lightly cover it and let it rest for 10 minutes before slicing into it.
- Chiles toreados: You can make this on a large pan, over the stove. But, Ill be using my WEBER WOK accessory. Once the wok is comfortably sitting in the middle of the grill. Add the oil. Once hot, add in the garlic cloves and carefully stir them around until they brown. Remove and add in the peppers. CAUTION: Make sure they are completely dry before adding to hot oil. Stir as needed. Fry them until they blister, soften and brown. Remove from the wok. Now, cook the spring onions, add more oil if needed. Give them enough time to brown and slightly caramelize. Then, transfer into the same bowl, where the peppers and garlic have been transferred to. Now, mix in the lime juice, and tajín. Set aside until needed.
- Cut into the meat: if the piece of meat is too big, cut in half. Then, slice against the grain. Now, dice it into small pieces.
- Assemble: Heat the tortillas over some oil until flexible and golden brown. Add the carne asada to the center of the tortilla. Top with chopped cilantro, diced onion, cactus salad (VIDEO), cooked beans (VIDEO), salsa (blended) and a touch of lime juice. Place the chile toreado with onion around your plate and ENJOY!
Made this today, it did not disappoint! The meat was crazy flavorful and delicious. Wouldn’t change a thing. Thanks! I’m so glad we found you on YouTube! Y’all are amazing.
Awesome! thank you so much for sharing.