Authentic Taqueria Carne Asada Tacos
Indulge in the vibrant flavors of Mexico with these Authentic Taqueria Carne Asada Tacos. Made with marinated flank steak grilled to perfection, these tacos are not only a staple in Mexican cuisine but also a favorite for gatherings and celebrations. Served on soft, warm corn tortillas and topped with a refreshing onion cilantro relish and a smoky pureed chile salsa, each bite bursts with rich and savory tastes. Perfect for a family dinner or a fiesta with friends, these tacos offer a true taste of the street-side taquerias.
8
Servings
450
Calories
25
Ingredients
Ingredients
flank steak
3 lbs (trimmed and ready for marinating)
white vinegar
1/3 cup (used in marinade)
soy sauce
1/2 cup (used in marinade)
garlic cloves
4 (minced for marinade)
lime
2 (juiced for marinade)
olive oil
1/2 cup (used in marinade)
salt
1 tsp (for seasoning)
ground black pepper
1 tsp (for seasoning)
white pepper
1 tsp (for seasoning)
garlic powder
1 tsp (for seasoning)
chili powder
1 tsp (for seasoning)
dried oregano
1 tsp (for seasoning)
ground cumin
1 tsp (for seasoning)
paprika
1 tsp (for seasoning)
white onion
1 (chopped for relish)
fresh cilantro
1/2 cup (chopped for relish)
lime
1 (juiced for relish)
large tomatoes
2 (chopped for salsa)
jalapeno peppers
2 (chopped for salsa)
white onion
1 (quartered for roasting)
garlic cloves
4 (peeled for roasting)
dried red chile pods
4 (for salsa)
corn tortillas
1 (32 ounce) package (warmed for serving)
grated Cotija cheese
2 cups (optional for garnishing)
limes
2 (cut into wedges for serving)
Instructions
1
Start by laying the flank steak in a large glass baking dish. In a medium bowl, whisk together the white vinegar, soy sauce, minced garlic, juice of two limes, and olive oil. Season with the salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Mix well and pour the marinade over the steak, ensuring both sides are coated. Cover the dish with plastic wrap and refrigerate to marinate for 1 to 8 hours, allowing the flavors to deeply penetrate the meat.
2
While the steak marinates, prepare the onion cilantro relish by mixing the chopped white onion, fresh cilantro, and the juice of one lime in a small bowl. Set this aside; it will add a zesty freshness to the tacos.
3
Next, prepare the pureed chile salsa. Heat a skillet over medium-high heat and toast the dried red chile pods for a few minutes until fragrant. Remove them from the skillet and soak in warm water for about 30 minutes to soften.
4
Preheat your oven to 450 degrees F (230 degrees C). Arrange the chopped tomatoes, quartered onion, jalapeno peppers, and peeled garlic cloves on a baking sheet. Roast in the preheated oven for approximately 20 minutes, or until they are nicely charred yet not burnt.
5
In a blender or food processor, combine the roasted vegetables and the soaked chile pods, adding a pinch of salt and pepper to taste. Blend until smooth to create a flavorful salsa.
6
Heat vegetable oil in a large skillet over medium-high heat. Remove the marinated flank steak from the dish and cut it into bite-sized cubes or strips. Cook the steak in the hot skillet, stirring frequently until the meat is thoroughly cooked and the marinade has mostly evaporated, about 5-7 minutes.
7
While the steak cooks, warm the corn tortillas in another skillet for about one minute on each side to make them pliable. Alternatively, you can warm them in a microwave oven.
8
To assemble the tacos, place two or three warm tortillas on a plate. Generously fill them with the cooked carne asada, top with a spoonful of the onion cilantro relish, and drizzle with the pureed chile salsa. Optionally, sprinkle with grated Cotija cheese. Serve with lime wedges on the side for an added zesty kick.
Nutrition Information
19g
Fat
30g
Carbs
29g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Authentic Taqueria Carne Asada Tacos?
They are a traditional Mexican dish consisting of marinated flank steak grilled and served on warm corn tortillas with onion cilantro relish and pureed chile salsa.
What cut of meat is used for this recipe?
The recipe calls for 3 lbs of flank steak, trimmed and ready for marinating.
How long should the steak be marinated?
The meat should be marinated in the refrigerator for 1 to 8 hours to allow the flavors to deeply penetrate.
What ingredients make up the marinade?
The marinade consists of white vinegar, soy sauce, minced garlic, lime juice, olive oil, and a blend of various spices.
Which spices are included in the steak seasoning?
The seasoning includes salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika.
How do you make the onion cilantro relish?
Mix chopped white onion, fresh cilantro, and the juice of one lime in a small bowl.
How are the dried red chile pods prepared for the salsa?
Toast the pods in a skillet until fragrant, then soak them in warm water for 30 minutes to soften.
What temperature should the oven be for roasting salsa vegetables?
The oven should be preheated to 450 degrees F (230 degrees C).
Which vegetables are roasted for the pureed salsa?
Chopped tomatoes, quartered onion, jalapeno peppers, and peeled garlic cloves are roasted on a baking sheet.
How long do the vegetables need to roast?
Roast the vegetables for approximately 20 minutes or until they are nicely charred.
How is the salsa blended?
Combine the roasted vegetables and soaked chile pods in a blender or food processor and blend until smooth.
Should the steak be cut before cooking?
Yes, remove the steak from the marinade and cut it into bite-sized cubes or strips before cooking in the skillet.
How long does it take to cook the carne asada meat?
The steak should be cooked in a hot skillet for 5 to 7 minutes until the meat is thoroughly cooked and the marinade has evaporated.
How should the corn tortillas be prepared?
Warm the tortillas in a skillet for about one minute on each side or heat them in a microwave oven.
How are the tacos assembled?
Place meat in warm tortillas, top with onion cilantro relish, and drizzle with the pureed chile salsa.
What is the recommended garnish for these tacos?
Optionally sprinkle with grated Cotija cheese and serve with lime wedges on the side.
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
How many calories are in a serving of these tacos?
Each serving contains approximately 450 calories.
What is the fat content per serving?
There are 19 grams of fat per serving.
How much protein is in each serving?
Each serving provides 29 grams of protein.
How many carbohydrates are in a serving?
Each serving contains 30 grams of carbohydrates.
What type of vinegar is used in the marinade?
The recipe specifies using 1/3 cup of white vinegar.
How many garlic cloves are used in total?
A total of 8 garlic cloves are used: 4 minced for the marinade and 4 peeled for roasting.
How much soy sauce is required?
The marinade uses 1/2 cup of soy sauce.
What kind of oil is used in the marinade?
The recipe uses 1/2 cup of olive oil for the marinade.
How many jalapenos are used in the salsa?
The salsa calls for 2 chopped jalapeno peppers.
Is the salsa spicy?
The salsa uses both jalapenos and dried red chile pods, providing a smoky and spicy flavor profile.
How many total ingredients are needed?
There are 25 ingredients used in this recipe, including the meat, marinade, relish, and salsa components.
Can I use flour tortillas instead?
While corn tortillas are traditional for authentic taquerias, you can substitute flour tortillas if preferred.
What is the purpose of the lime wedges served on the side?
The lime wedges are used to add an extra zesty kick to the tacos just before eating.