Carne Asada Tacos
Carne asada is thinly sliced, grilled flap steak or skirt steak served often in tacos, burritos, or in quesadillas. Carne asada can be purchased from a carniceria (meat market) either prepared (already marinated) or not and can be marinated at home. To be completely honest I usually go the easy route and go to a carniceria and order it prepared. But this time I experimented and made my own marinade and love the results. I am so thrilled knowing I will never have to buy it prepared again.
This recipe requires only 30 minutes of marinating time. This bold marinade becomes a rich medium brown on the outside and the meat is juicy and pink on the inside. When served, it is sliced across the grain, further enhancing its tenderness. I like my carne asada medium rare, but feel free to cook yours to your desired doneness.
This recipe is an easy to prepare entree for Día de Los Muertos, football party, or tailgating menu. Top your tacos with a simple pico de gallo (chopped tomato salsa) and some Avocados from Mexico slices.
These soft tacos will quickly become part of your go-to recipes because they’re easy and delicious. These tacos are light and tasty because there is no frying involved, just use heated corn tortillas (not fried) and top with a quick homemade salsa and a bright squeeze of lime.
Carne Asada Tacos
Yield: 6 to 8 Servings
Carne asada is thinly sliced, grilled flap steak or skirt steak served often in tacos, burritos, or in quesadillas. Carne asada can be purchased from a carniceria (meat market) either prepared (already marinated) or not and can be marinated at home.
4 tablespoons butter, melted
1/4 cup tequila, reposado
1 lemon, juiced
1 lime, juiced
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
3 cloves garlic, finely chopped
¼ cup chopped fresh cilantro
½ cup chopped red onion
1 (1 ½-pound) flap steak or skirt steak
Kosher salt and freshly ground black pepper
Olive oil, for grilling
2 avocados from Mexico, sliced
Make Carne Asada:
In a bowl, combine the butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.
Place steak in a large Ziploc bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat a grill or grill pan to high. Remove the steak from the plastic bag and season with salt and pepper. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces.
Place desired amount of meat into a warm corn tortilla. Top with salsa and avocado. Garnish with a wedge of lime, to be squeezed over taco before eating.
Written by Yvette / Photos by Jeanine