Sonora · 2,5 h · Meat · Main course · For confident cooks
Tacos de Carne Asada
In German: Carne-Asada-Tacos
For 4 servings · US units
Citrus-chili marinated steak, grilled hot and fast, on warm corn tortillas
Carne asada simply means "grilled meat," and that's exactly the point: flank or skirt steak soaked in a punchy marinade, seared hot and fast, then sliced into thin strips. Pile it onto warm corn tortillas with onion, cilantro, cheese and a squeeze of lime, and you've got a taco that tastes like a summer evening around the grill.
Ingredients
- 15¾ ozbeef steakexcess fat trimmed
- 12warmed; flour tortillas possibleThin flatbreads made from nixtamalized corn dough, with a gently earthy corn flavour.Substitute: Homemade ones from masa harina are just as good, whereas ordinary cornmeal or polenta won't bind into a dough. Wheat tortillas work for filling but taste blander, are softer and don't crisp the same way when fried.Read more
- 3⅓ tbsporange juicefreshly squeezed, for the marinade
- 2limejuice for the marinade, rest cut into wedges for serving
- 3 tbspolive oilfor the marinade and for rubbing before grilling
- 1½ tbspwhite wine vinegarfor the marinade
- 3 clovesgarlicminced, for the marinade
- 1seeded and minced, for the marinadeMedium-sized green chilli from Mexico, thick-fleshed and juicy, with a fresh, moderate heat.Substitute: Other fresh green chillies of medium heat work well, such as serrano, which is somewhat hotter, or sturdy green chillies from an Asian grocer used more sparingly. Mild Turkish long green peppers give a similar freshness but little heat.Read more
- 2 tspchili powderfor the marinade or spice rub
- 1 tspfor the marinade or spice rubGround dried poblano chilies, dark reddish brown, mildly hot and fruity with a raisin-like note.Substitute: The best option is to grind whole dried ancho chilies yourself after briefly toasting them in a dry pan and removing the seeds, which gives an even fuller flavour. Powder made from pasilla or guajillo chilies comes close, pasilla a little more bitter, guajillo brighter and tangier. Sweet paprika with a little smoked paprika and a pinch of cayenne matches the colour and mild heat but lacks the fruity, raisin-like depth. An American-style chili powder blend is not a good substitute, because its cumin and oregano shift the flavour.Read more
- ½ tspcuminfor the marinade
- 1 tbspOreganopreferably Mexican oregano, for the marinade
- 1 bunchchopped, for the marinade and for toppingThe fresh leaves of the coriander plant, with a bright, citrusy and slightly peppery taste.Substitute: There is no true substitute. Flat-leaf parsley, perhaps with a little lime zest, adds colour and green freshness but not cilantro's distinctive citrusy note.Read more
- 1onionsmall, finely diced, as topping
- 3⅛ ozcheesecrumbled on top or melted on the tortilla in the skillet
- 1 tspsaltplus extra for seasoning before grilling
- black pepperfreshly ground
- 4tomatoesfinely diced, for pico de gallo (optional)
- 1avocadoripe, for guacamole or avocado salsa (optional)
Method
- Prep the steakTrim any excess fat from the steak, cut it into manageable pieces if needed, pound it a little thinner if you like, and salt it on both sides.
- Make the marinadeFor the marinade, whisk together the orange juice, the juice of one lime, olive oil, white wine vinegar, garlic, half of the jalapeño (if you're skipping the pico de gallo, use the whole thing), some of the cilantro, chili powder, ancho chili powder, cumin and oregano, or give everything a quick spin in the blender.
- Marinate the meatLay the steak in the marinade so it's well covered and refrigerate for 1 to 4 hours; don't let it go longer than 8 hours.
- Dry, season and preheatLift the steak out of the marinade, pat it thoroughly dry, rub it lightly with olive oil and season with salt and freshly ground black pepper. Meanwhile, get your grill or a cast-iron skillet very hot.
- Grill and restGrill the steak for 2 to 8 minutes per side, depending on the cut and thickness; for medium-rare you're aiming for an internal temperature of about 54 to 135 °F (130 to 135 °F). Then let the meat rest for 5 to 10 minutes.
- Make the pico de galloIf you're making pico de gallo, do it now: finely chop the plum tomatoes, onion, the remaining jalapeño and cilantro, then toss them with lime juice and salt.
- Slice the meatSlice the meat thinly against the grain, then cut the strips into bite-sized pieces.
- Warm the tortillasWarm the corn tortillas in a dry skillet; if you like, top them with a little cheese and toast them briefly until it melts.
- Assemble and serveDivide the meat among the tortillas, top with diced onion, cilantro, cheese and pico de gallo (if made), and serve with lime wedges.
Tips and variations
No time to marinate? Rub the steak with a dry spice mix of New Mexico, chipotle and ancho chili powder plus a little oil and throw it straight on the grill. A splash of soy sauce works nicely in the marinade, and garlic powder, onion powder and smoked paprika can stand in for the fresh aromatics. No grill? A cast-iron skillet or grill pan does the job just as well. Instead of pico de gallo, try guacamole or avocado salsa with a few pickled onions, and set everything out in little bowls so everyone can build their own tacos.
Allergens
Contains: Milk (including lactose), Sulphur dioxide and sulphites
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
