Originally from California, my childhood memories are mostly of fish tacos at the boardwalk or fresh tortillas being made right outside the taco truck. If I were to say I miss one thing about the state is the access to good carne asada tacos, especially without being smothered in green chile! I’ve been on a journey attempting to perfect my carne asada taco marinade for Tuesdays in our home and want to share from our heart to your plates.
Carne asada, meaning "grilled meat" in Spanish, traditionally uses either flank steak or skirt steak. Flank Steak is taken from the belly of the cow and is known for its rich, beefy flavor. It's best sliced thinly against the grain after grilling. Skirt Steak comes from the diaphragm of the cow and is even more flavorful than flank steak with a looser texture.
Marinade:
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1/2 cup lime juice
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1/4 cup orange juice
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4 cloves garlic, minced
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2 tablespoons olive oil
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1 tablespoon cumin
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1 tablespoon chili powder
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon black pepper
Instructions:
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Marinate the Beef: In a large bowl, combine all the marinade ingredients. Add the flank steak or skirt steak and toss to coat. Cover and refrigerate for at least 2 hours, or preferably overnight.
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Grill the Beef: Preheat your grill to medium-high heat. Remove the beef from the marinade and discard the marinade. Grill the beef for 3-5 minutes per side for medium-rare, or longer for your desired doneness.
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Rest and Slice: Remove the beef from the grill and let it rest for 5-10 minutes before slicing thinly against the grain.
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Warm the Tortillas: Warm the tortillas on a hot griddle or in a microwave.
Assemble the Tacos: Fill each tortilla with sliced carne asada, diced onion, and chopped cilantro. Serve with lime wedges and your favorite salsa.