Mexican Street Tacos Carne Asada

Serves 1
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Directions

  1. 1In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, vinegar, chopped cilantro, cumin, chili powder, salt, and pepper.
  2. 2In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, vinegar, chopped cilantro, cumin, chili powder, salt, and pepper.
  3. 3In a large bowl, whisk together lime juice, orange juice, minced garlic, olive oil, vinegar, chopped cilantro, cumin, chili powder, salt, and pepper.
  4. 4Place the steak into the marinade and coat evenly on all sides.
  5. 5Place the steak into the marinade and coat evenly on all sides.
  6. 6Place the steak into the marinade and coat evenly on all sides.
  7. 7Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  8. 8Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  9. 9Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
  10. 10Preheat a grill or grill pan over medium-high heat.
  11. 11Preheat a grill or grill pan over medium-high heat.
  12. 12Preheat a grill or grill pan over medium-high heat.
  13. 13Remove the steak from the marinade and shake off the excess.
  14. 14Remove the steak from the marinade and shake off the excess.
  15. 15Remove the steak from the marinade and shake off the excess.
  16. 16Grill the steak for about 5–7 minutes per side, depending on thickness and desired doneness.
  17. 17Grill the steak for about 5–7 minutes per side, depending on thickness and desired doneness.
  18. 18Grill the steak for about 5–7 minutes per side, depending on thickness and desired doneness.
  19. 19Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices inside.
  20. 20Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices inside.
  21. 21Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices inside.
  22. 22Slice the steak thinly against the grain for tender bites.
  23. 23Slice the steak thinly against the grain for tender bites.
  24. 24Slice the steak thinly against the grain for tender bites.
  25. 25Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
  26. 26Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
  27. 27Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side.
  28. 28Keep tortillas warm by wrapping them in a clean kitchen towel.
  29. 29Keep tortillas warm by wrapping them in a clean kitchen towel.
  30. 30Keep tortillas warm by wrapping them in a clean kitchen towel.
  31. 31Place sliced carne asada onto each tortilla.
  32. 32Place sliced carne asada onto each tortilla.
  33. 33Place sliced carne asada onto each tortilla.
  34. 34Top with chopped white onion and fresh cilantro.
  35. 35Top with chopped white onion and fresh cilantro.
  36. 36Top with chopped white onion and fresh cilantro.
  37. 37Finish with a squeeze of lime and your favorite salsa.
  38. 38Finish with a squeeze of lime and your favorite salsa.
  39. 39Finish with a squeeze of lime and your favorite salsa.
  40. 40Serve immediately and enjoy while hot.
  41. 41Serve immediately and enjoy while hot.
  42. 42Serve immediately and enjoy while hot.

Ingredients

  • 2 lbs flank steak or skirt steak
  • 2 lbs flank steak or skirt steak
  • 2 lbs flank steak or skirt steak
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh lime juice
  • 0.25 cup fresh orange juice
  • 0.25 cup fresh orange juice
  • 0.25 cup fresh orange juice
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 1 tablespoon white vinegar
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • Salt and pepper, to taste
  • 12 small corn tortillas
  • 12 small corn tortillas
  • 12 small corn tortillas
  • 0.5 cup white onion, finely chopped
  • 0.5 cup white onion, finely chopped
  • 0.5 cup white onion, finely chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • 0.5 cup cilantro, chopped
  • Lime wedges
  • Lime wedges
  • Lime wedges
  • Salsa of choice (verde, roja, or your favorite)
  • Salsa of choice (verde, roja, or your favorite)
  • Salsa of choice (verde, roja, or your favorite)

Equipment

large bowlgrill or grill pancutting boarddry skilletclean kitchen towel