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Carne Asada Tacos

Carne Asada Tacos
Total Time: 
1 hr 25 mins

About Recipe

In Mexican cuisine, the carne asada is made from marinated thin beef steak. Meat is marinated with spice rubs like garlic salt or pepper and lemon, lime, or the Worcestershire sauce or by rubbing with salt and olive oil before it is cooked on the grill. This meat can be presented chopped or alone and used in the piratas, quesadillas, burritos or tacos. Carne asada is served often with the grilled onions, guacamole, frijoles charros or black beans, and fresh salsa. Although any cut of the beef can be put into the thin sheets for carne asada, but typically it is prepared from the skirt steak or flank steak. It is most commonly served with beans and rice on the side. It can be topped with the chismol as well which is a homemade salsa. Chismol is prepared with the bell peppers, onions, tomatoes, red wine vinegar, olive oil, salt, cumin, pepper, and oregano.


  • One 1 3/4th pound trimmed flank steak
  • One 12-ounce jar of sliced and drained pickled jalapenos
  • 1/2 cup cilantro
  • 1/2 cup white onion- chopped
  • Freshly ground pepper and kosher salt
  • For serving: Lime wedges


Make the tortillas, if you are using the Homemade Tortillas. Marinating steak: Spread jalapenos in the baking dish and then press steak on the top. Set aside and cover at the room temperature for one hour. Preheat the grill pan or grill to high. Brush off the jalapenos from steak and season with pepper and salt after pat drying. Grill steak for 4-6 minutes on each side for the medium-rare. Let it rest for 10 minutes and then slice. Assembling tacos: Stack 2 tortillas for each taco and lay few pieces of the steak in middle. Top with salsa, cilantro and onion. Top with the lime wedges. For making the salsa, use the recipe of Aaron for the Salsa de Arbol (or the store-bought salsa).

Recipe End Notes

Carne asada can easily be prepared from the meat markets either fully prepared (as in already marinated) or unprepared (for the marinating process to be done at home). This dish is prepared commonly in the western and northern parts of the Mexico ( in states of Baja California, Sonora, Baja California Sur, Sinaloa, Coahuila, Chihuahua, Durango, Nuevo León, Tamaulipas, Zacatecas, Nayarit, Colima, Aguascalientes, Michoacán, Guanajuato, Jalisco and San Luis Potosí) as well as the American Southwest (Arizona, Texas and Southern California). It can be prepared in a number of ways depending upon your taste and is equally famous among the adults and the children.