# Authentic Carne Asada Tacos with Homemade Salsa

Juicy grilled steak, warm corn tortillas, and bright homemade salsa come together in these classic street-style tacos.

- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

1. In a medium bowl, whisk together the vinegar, soy sauce, minced garlic, lime juice, and olive oil.
2. Stir in salt, black pepper, garlic powder, chili powder, oregano, cumin, and paprika until well combined.
3. Place the flank steak in a large dish and pour the marinade over it. Turn the steak to coat both sides evenly.
4. Cover and marinate for at least 6 hours, or overnight for deeper flavor.
5. In a small bowl, combine chopped white onion, cilantro, and lime juice. Mix well, cover, and refrigerate until ready to use.
6. Heat 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.
7. Preheat 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.
8. Drain the softened chiles and blend them with the roasted vegetables until smooth. Season with salt and pepper to taste.
9. Heat a grill pan or skillet over medium-high heat with a drizzle of oil.
10. Remove the steak from the marinade and cook it whole for about 4–5 minutes per side for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice thinly against the grain for tender pieces.
12. Heat corn tortillas in a skillet until warm and flexible.
13. Place slices of carne asada onto each tortilla. Top with onion relish and a spoonful of homemade salsa.
14. Sprinkle with Cotija cheese and finish with a squeeze of lime if desired.

## Equipment

- medium bowl
- large dish
- skillet
- baking sheet
- grill pan
- cutting board

## Source

- Original video: https://www.facebook.com/share/r/1JobFoGjLN/
- Recipe page: https://www.cliprecipe.com/recipe/e721f2d4-d1b9-4f48-90ab-8846ef9cfffd
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt