Free recipe
Carne Asada Tacos
Built around skirt or flank steak and corn tortillas -- the method starts by in a bowl mix the lime juice.
Warm tortillas piled with charred filling, bright onion, cilantro, and a squeeze of lime. Here it's built on skirt or flank steak, corn tortillas and lime juice -- a medium, Mexican recipe that starts by in a bowl mix the lime juice, and is ready in roughly 60 minutes.
Worth the 60 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around skirt or flank steak, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 lb (450 g) skirt or flank steak
- 8 small corn tortillas
- 3 tbsp lime juice
- 2 tbsp orange juice
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp oil
- 1/2 white onion, finely diced
- 1/2 cup chopped cilantro
- Salt, black pepper, lime wedges, salsa
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
In a bowl mix the lime juice, orange juice, garlic, cumin, chili powder, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the steak, turn to coat, and marinate 30 minutes (up to 4 hours in the fridge).
Take the steak out 20 minutes before cooking and pat it dry - a dry surface sears better.
Heat a heavy pan or grill pan over high heat until very hot. Cook the steak 3-4 minutes per side for medium (well charred outside, pink inside).
Move the steak to a board and rest 5-10 minutes so the juices stay in.
Warm the tortillas in a dry pan about 30 seconds per side until soft.
Slice the steak thinly against the grain (across the lines of the meat) so it stays tender, then chop small.
Fill the tortillas with steak and top with diced onion and cilantro.
Serve with lime wedges and salsa.
The step worth not rushing: In a bowl mix the lime juice, orange juice, garlic, cumin, chili powder, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the steak, turn to coat, and marinate 30 minutes (up to 4 hours in the fridge).
