Authentic Carne Asada Tacos with Homemade Salsa
Serves 1
Directions
- 1In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, lime juice, and olive oil.
- 2Stir in salt, black pepper, garlic powder, chili powder, oregano, cumin, and paprika until well combined.
- 3Place the flank steak in a large dish and pour the marinade over it. Turn the steak to coat both sides evenly.
- 4Cover and marinate for at least 6 hours, or overnight for deeper flavor.
- 5In a small bowl, combine chopped white onion, cilantro, and lime juice. Mix well, cover, and refrigerate until ready to use.
- 6Heat a skillet over medium-high heat. Toast the dried chile pods for 1–2 minutes until fragrant, then transfer them to hot water and soak for 30 minutes.
- 7Preheat the oven to 450°F. Place tomatoes, quartered onion, jalapeños, and garlic on a baking sheet. Roast for about 20 minutes until slightly charred and softened.
- 8Drain the softened chiles and blend them with the roasted vegetables until smooth. Season with salt and pepper to taste.
- 9Heat a grill pan or skillet over medium-high heat with a drizzle of oil.
- 10Remove the steak from the marinade and cook it whole for about 4–5 minutes per side for medium-rare.
- 11Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain for tender pieces.
- 12Heat corn tortillas in a skillet until warm and flexible.
- 13Place slices of carne asada onto each tortilla. Top with onion relish and a spoonful of homemade salsa.
- 14Sprinkle with Cotija cheese and finish with a squeeze of lime if desired.
Ingredients
- 0.33 cup white vinegar
- 0.5 cup soy sauce
- 4 garlic cloves, minced
- 2 Juice of limes
- 0.5 cup olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 3 pounds flank steak
- 1 white onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 1 Juice of lime
- 2 large tomatoes, diced
- 2 jalapeño peppers, diced
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 4 dried red chile pods
- to taste Salt
- to taste Black pepper
- 1 package corn tortillas
- 2 cups grated Cotija cheese
- 2 limes, cut into wedges
Equipment
medium bowllarge dishskilletbaking sheetgrill pancutting board
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