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Juicy Beef Carne Asada Street Tacos – A Flavor-Packed Mexican Classic

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Fire up your taste buds with these Juicy Beef Carne Asada Street Tacos! 🌮🔥 Tender, marinated beef is grilled to perfection, then tucked into warm corn tortillas and topped with fresh onions, cilantro, and a squeeze of lime. 🥩🧅🍋 Every bite bursts with smoky, citrusy flavor—just like your favorite taco stand. Whether for taco Tuesday or a weekend feast, these street-style tacos bring bold, authentic Mexican flavor to your kitchen! 🇲🇽✨

Ingredients

Scale

For the Carne Asada Marinade:

  • 1½ pounds flank steak or skirt steak (trimmed of excess fat)

  • ¼ cup olive oil

  • ¼ cup soy sauce (or tamari for gluten-free option)

  • 2 tablespoons orange juice (freshly squeezed preferred)

  • 2 tablespoons lime juice (about 1–2 limes)

  • 4 cloves garlic, minced

  • ½ teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • 1 teaspoon chili powder

  • ½ teaspoon black pepper

  • ½ teaspoon kosher salt

  • ½ teaspoon dried oregano

  • Optional: 1 tablespoon chopped cilantro stems for added flavor

For the Tacos:

  • 8 to 10 small corn tortillas (soft, street-taco size)

  • 1 small white onion, finely diced

  • ¼ cup chopped fresh cilantro

  • 1 to 2 limes, cut into wedges

  • Salsa of your choice (verde, roja, or chipotle-based)

  • Optional toppings: avocado slices, queso fresco, pickled red onions, sliced radishes

Preparation Notes:

  • Beef cuts: Flank and skirt steak are ideal because they absorb flavor well and cook quickly. You can substitute with flat iron steak or thin-sliced sirloin if needed.

  • Marinade time: For best flavor, marinate for at least 2 hours, or overnight if possible.

  • Tortilla prep: Warm tortillas over an open flame, dry skillet, or microwave (wrapped in damp paper towel).

Instructions

1. Prepare the Marinade

  • In a medium bowl or resealable plastic bag, combine:

    • Olive oil

    • Soy sauce

    • Orange juice

    • Lime juice

    • Garlic

    • Cumin

    • Smoked paprika

    • Chili powder

    • Black pepper

    • Salt

    • Oregano

  • Whisk or shake until fully blended.

2. Marinate the Beef

  • Place the steak in a shallow dish or zip-top bag.

  • Pour the marinade over the meat, ensuring it’s fully coated.

  • Seal and refrigerate for at least 2 hours. Overnight is ideal for maximum tenderness and flavor.

3. Preheat the Grill or Pan

  • Remove steak from the fridge about 20–30 minutes before cooking to let it come to room temperature.

  • Heat a grill, grill pan, or cast-iron skillet over high heat until very hot.

4. Cook the Steak

  • Remove the steak from marinade and let excess drip off.

  • Cook for 3 to 4 minutes per side, depending on thickness, until a deep sear forms.

  • For medium-rare, internal temperature should be around 130°F (54°C).

  • Avoid overcooking as it can toughen the meat.

5. Rest and Slice the Meat

  • Transfer the steak to a cutting board and let it rest for 5–10 minutes.

  • Slice thinly against the grain for tender bites.

  • Optionally, chop into smaller pieces for easier taco assembly.

6. Warm the Tortillas

  • Warm tortillas on the grill, in a hot pan, or in the microwave.

  • Keep them warm by wrapping in a clean kitchen towel.

7. Assemble the Tacos

  • Place sliced carne asada onto each tortilla.

  • Top with diced onion and fresh cilantro.

  • Squeeze lime over the top.

  • Add optional extras like salsa, avocado, or queso fresco.

Notes

  • Marinating Time Matters: Don’t skip or rush the marinating stage. Even just 2 hours makes a difference, but overnight results in deeply flavored meat.
  • Cook Over High Heat: Whether grilling outdoors or indoors, high heat creates a beautiful char that enhances the flavor.
  • Slice Against the Grain: This helps break down the meat’s fibers, making each bite more tender and easier to chew.
  • Rest Before Cutting: Resting helps redistribute juices, preventing dry steak.
  • Tortilla Choice: Corn tortillas are traditional, but you can substitute with flour tortillas if preferred.
  • Avoid Overcrowding: When cooking the meat, avoid crowding the pan. Cook in batches if necessary to maintain a good sear.
  • Low on Time? You can skip the marinade and use a spice rub in a pinch, but the flavor won’t be quite the same.

Find it online: https://inarecipes.com/juicy-beef-carne-asada-street-tacos-a-flavor-packed-mexican-classic/