Directions
- 1Prepare the marinade by combining orange juice, lime juice, olive oil, soy sauce, brown sugar, garlic, ancho chilies powder, cumin powder, dried oregano, salt, and pepper in a bowl. Whisk everything until incorporated.
- 2Cut the skirt steak into pieces.
- 3Place the steak pieces in a ziploc bag.
- 4Pour the marinade over the steak in the bag.
- 5Seal the bag tightly and marinate overnight in the refrigerator.
- 6Prepare the coals for grilling.
- 7Place the marinated steak on the grill over direct heat. Flip the steak to ensure even cooking.
- 8Remove the steak from the grill and let rest for a while.
- 9Cut the steak against the grain into bite-sized pieces.
- 10Warm the tortillas on the grill.
- 11Assemble the tacos by adding the grilled carne asada, cilantro, red onions, guacamole, pico de gallo, and lime to each tortilla.
Ingredients
- 8 small tortillas
- 2 skirt steak
- 1 lime
- 1 cup cilantro
- 1 onion
- 1 bowl guacamole
- 1 bowl radish
- 0.5 cup orange juice
- 0.5 cup lime juice
- 0.25 cup olive oil
- 2 tbsp soy sauce
- 0.5 cup cilantro
- 2 tbsp brown sugar
- 1 tbsp garlic
- 1 tsp ancho chilies powder
- 1 tsp cumin powder
- 1 tsp dried mexican oregano
- 0.5 tsp salt
- 1 tsp black pepper
Equipment
grilltongswhiskziploc bagknifecutting boardsmall bowlsmeasuring cups
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