Carne Asada Tacos are delicious strips of seasoned, grilled steak rolled in warm corn tortillas then, garnished with fresh chimichurri sauce or salsa and guacamole. This Authentic Mexican Recipe with citrus-chile marinade is perfect for any cut of steak. Your family and friends will LOVE this recipe!
Do you need a show stopping grill recipe that is fast and easy? This is the recipe you are looking for.
One of the best tips I learned in culinary school is this-
“Have a few really good, really basic recipes that are quick, easy and versatile—recipes you can easily transform into new and delicious meals at a moment’s notice.” Chef Scott
My Carne Asada Marinade is one of the “go to” recipes you will use again and again.
One thing always remains the same… everyone loves this recipe!
In fact, I have been invited to share my Carne Asada Tostado Bites Appetizer on television, at the State Fair and even teach classes on how to make them at Williams Sonoma.
Salt Lake City’s Studio 5 invited us to demonstrate recipes from our 200 Appetizers Cookbook on their morning lifestyle program and my Carne Asada Recipe Tostado Bites was one of their favorite recipes. When the program was over, the cast and crew devoured every single bite.
Carne Asada Tacos are the perfect “go to recipe” for a family dinner or a crowd.
I was asked to set up a “pop-up” style restaurant last summer for a 4 day Young Women’s Conference/Camp and THIS recipe was one of the stars of the show.
What do you serve 175 people on Taco Tuesday? Tacos, a lot of tacos!
This Carne Asada Recipe was easy to adapt for a large crowd. I simply multiplied it and made enough tacos for ALL of the ladies PLUS the staff and crew. Did they love them? Let’s just say that they were lined up out the door to grab the leftovers to take home with them.
Let me show you how to make them at home for your friends and family.
How to make Carne Asada Tacos at home-
For the Marinade-
How to make Carne Asada Marinade for Grilled Steak Tacos-
- Rinse all limes, oranges, chiles and cilantro-you will be using them peel and all
- I use the whole oranges but, if you would prefer to peel them, this is the time to zest the oranges.
- Cut citrus into wedges
- Remove stem from jalapeno or chile of your choice and cut in half. If you desire a milder heat from the chiles, remove the seeds, as well.
- Peel the garlic
- Take a large handful of cilantro and rough chop it into pieces about 2 inches long. This is a good recipe for cilantro stems
- Place all ingredients into your food processor and pulse into a chunky paste
- Drizzle the oil and vinegar in as you pulse the ingredients
- Pour marinade into a zip top bag or non-reactive bowl (glass or plastic works well)
- Add meat and cover completely with marinade.
- Marinate for in the refrigerator for 2 hours or up to 8. Do not marinade for longer than 8 hours or the citrus will break down the fibers of the beef.
- NOTE: Trust me on this one. Using the whole orange will thicken this marinade into a loose paste that IS different than the average marinade you are used to BUT, it is so worth it! The whole pith and zest from the orange adds a delicious depth of flavor that is perfect with grilled steak.
How to Grill Carne Asada-
- Use flank steak, skirt steak or even sirloin with this citrus/chile marinade
- Pour marinade into a large zip top bag or non-reactive bowl (glass bowl or casserole dish works very well)
- Add the steak and completely cover with marinade. If your paste is thick, use the back of your spoon to spread evenly
- Let the steak marinade for at least 2 hours but, not more that 8, the citrus will begin breaking down the fibers of the meat
- Pre-heat your grill or grill pan to medium-high heat
- Remove steak from marinade and remove excess marinade paste from the beef
- Brush the grill or grill pan lightly with vegetable oil
- Season steak with salt and pepper
- Grill until desired temperature or “doneness” (7 to 10 minutes on each side for medium rare) Note: if the steak is thin, it will take less time)
- Remove from grill and allow steak to “rest” for 5 to 7 minutes before slicing
- Slice very thinly across the grain of the beef
- Serve on warm corn or flour tortillas and top salsa, guacamole, cheese and garnishes of your choice
Carne Asada Street Tacos
- 4 cloves garlic
- 1 large handful fresh cilantro leaves
- 2 whole limes cut in half
- 1 whole small orange cut in quarters
- 1 jalapeno stem removed
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- 2 pounds beef fillet or sirloin steak
- salt and pepper
- 24 corn tortillas
- Salsa or pico de gallo
- 2/3 cup creamy style goat cheese or cotija cheese
Rinse the oranges, limes, chiles and cilantro, you will be using them peel and all.
This recipe calls for whole oranges but, if you would prefer to use only the juice and the zest, this is the time to zest and juice the oranges and set aside.
Cut oranges and limes into wedges, remove stems from jalapenos or chiles of your choice then, cut in them in half. Remove seeds to reduce heat, if desired.
Take a large handful of cilantro and chop it into pieces about 2 inches long. This is a good recipe for cilantro stems. Remove skins from garlic.
Place orange wedges (or juice and zest), limes, jalapeno or chile, cilantro and garlic into your food processor and pulse into a chunky paste
Drizzle the oil and vinegar in as you pulse the ingredient
Pour marinade into a zip top bag or non-reactive bowl (glass or plastic works well)
Add meat to the bag and cover completely with marinade.
Marinate for in the refrigerator for 2 hours or up to 8. Do not marinade for longer than 8 hours or the citrus will break down the fibers of the beef.
Remove beef from bag and remove excess marinade. Season with salt and pepper.
Preheat an outdoor grill, skillet or grill pan to medium high. Brush with a few tablespoons of oil. Sear the beef for 2 to 3 minutes on ALL sides. The beef should stay medium rare in the center. Rest for about 15 minutes. Slice beef into 1/4 inch thick slices.
- Assemble tacos by spreading guacamole onto tortilla, layering on sliced beef, salsa and cheese.
Let me know if you have any questions about this recipe. You can always leave a comment here on this post or you can follow me on Facebook and leave a comment on Everyday Southwest’s Facebook page.
I am always happy to hear from you!