Authentic Carne Asada Tacos Recipe
Perfectly grilled, marinated steak tacos served street-style
Carne asada tacos are the soul of Mexican street food. Picture this: tender, juicy steak with perfectly charred edges, sliced thin and piled onto warm corn tortillas, topped with nothing but fresh onion, cilantro, a squeeze of lime, and maybe some spicy salsa. It's simple, it's authentic, and it's absolutely incredible.
The name "carne asada" literally means "grilled meat" in Spanish, but it's so much more than that. This dish is about the perfect marriage of a citrus-based marinade and high-heat grilling that creates caramelized, smoky flavor on the outside while keeping the meat tender and juicy inside. It's a staple at taquerías throughout Mexico and the American Southwest, and once you make it at home, you'll understand why.
The secret to great carne asada isn't complicated: good meat (flank or skirt steak), a flavorful marinade with citrus and spices, a screaming hot grill, and—this is crucial—slicing against the grain. Get these basics right, and you'll have tacos that rival any taco truck or authentic Mexican restaurant. Time to fire up that grill!
Ingredients
For the Marinade & Steak
- 2 lbs flank steak or skirt steak
- 4 garlic cloves, minced
- 1/4 cup fresh lime juice (2-3 limes)
- 1/4 cup fresh orange juice (1 orange)
- 1/3 cup olive oil
- 1/4 cup soy sauce
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne (optional)
- 1/4 cup fresh cilantro, chopped
For Serving
- 12-18 small corn tortillas (6-inch)
- White onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
- Salsa verde or pico de gallo
- Optional: sliced radishes
- Optional: grilled jalapeños
- Optional: guacamole
- Optional: crumbled cotija cheese
Instructions
Make the Marinade
In a medium bowl, whisk together the minced garlic, lime juice, orange juice, olive oil, soy sauce, cumin, chili powder, smoked paprika, oregano, black pepper, salt, cayenne (if using), and half of the chopped cilantro. The citrus juice tenderizes the meat while the spices add layers of flavor. The soy sauce might seem unusual, but it adds umami depth and helps with browning. Give it a good whisk until everything's well combined.
Marinate the Steak
Place the steak in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the meat, making sure every inch is coated. Seal the bag (or cover the dish with plastic wrap) and massage the marinade into the meat a bit. Refrigerate for at least 2 hours, but ideally 4-6 hours for maximum flavor. Turn the bag occasionally to ensure even marinating. If you're short on time, even 30 minutes is better than nothing, but you won't get the same depth of flavor.
Prep for Grilling
About 30 minutes before you're ready to grill, remove the steak from the refrigerator and let it come to room temperature. This ensures even cooking. Meanwhile, preheat your grill to high heat—you want it screaming hot, around 450-500°F. If you're using a charcoal grill, wait until the coals are white-hot and glowing. For gas grills, crank all burners to high and close the lid for 10-15 minutes. Clean and oil your grill grates to prevent sticking.
Prepare the Meat
Remove the steak from the marinade, letting excess drip off. Pat the steak dry with paper towels—this is important! Wet meat steams instead of sears, and you want that beautiful caramelized crust. Don't skip this step. The meat should be slightly tacky but not dripping wet. Discard the used marinade (never reuse it for food safety reasons).
Grill to Perfection
Place the steak on the hot grill and close the lid. Grill for 3-5 minutes on the first side without moving it—you want those beautiful grill marks and that char. Flip once and grill for another 3-5 minutes for medium-rare (internal temp of 130-135°F). For medium, go 5-7 minutes per side (135-145°F). Skirt and flank steak are best served medium-rare to medium—any more done and they get tough. Use a meat thermometer if you're unsure. Remember, the meat will continue to cook a bit while resting.
Rest the Meat
Transfer the grilled steak to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 minutes. This is non-negotiable! Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all those flavorful juices will run out onto your cutting board instead of staying in the meat. Be patient—these 10 minutes make a huge difference in how juicy your carne asada will be.
Slice Against the Grain
Here's the secret to tender carne asada: slicing against the grain. Look at the meat and you'll see lines running through it—that's the grain (the direction of the muscle fibers). You want to slice perpendicular to those lines, cutting across them at a slight angle. This shortens the fibers and makes each bite tender. Cut the meat into thin strips, about 1/4-inch thick. If you slice with the grain instead of against it, your meat will be chewy and tough no matter how well you cooked it. This step is crucial!
Assemble Your Tacos
While the meat was resting, warm your corn tortillas on the grill or in a dry skillet over medium-high heat for about 20-30 seconds per side. You want them pliable and slightly charred in spots. Keep them warm wrapped in a clean kitchen towel. To serve street-style, double up your tortillas (two per taco) and pile on the sliced carne asada. Top with diced white onion, chopped cilantro, a generous squeeze of lime, and your favorite salsa. Keep it simple and let the meat shine. Serve immediately and enjoy!
Tips & Variations
Pro Tips
- Always slice against the grain for maximum tenderness
- Pat the meat dry before grilling for better searing
- Don't overcook—flank/skirt steak is best at medium-rare to medium
- Let the meat rest for 10 minutes before slicing
- Use fresh citrus juice, not bottled, for best flavor
- Marinate for 4-6 hours for deepest flavor penetration
- Double-stack your corn tortillas street-style
Serving Ideas
- Classic Tacos: Simple with onion, cilantro, lime
- Loaded Style: Add guacamole, salsa, cheese, crema
- Burrito Bowl: Over rice with beans and toppings
- Quesadillas: With cheese in flour tortillas
- Fajita Style: With grilled peppers and onions
- Carne Asada Fries: Over crispy fries with cheese and toppings
- Torta: Mexican sandwich on crusty roll
Frequently Asked Questions
What is the best cut of beef for carne asada?
Skirt steak is the most traditional and authentic choice for carne asada—it's what you'll find at taquerías throughout Mexico. It has incredible beefy flavor and a loose grain that soaks up marinade beautifully. Flank steak is a close second and slightly more widely available. It's a bit leaner and has a tighter grain, but still makes excellent carne asada. Both cuts MUST be sliced against the grain after cooking to be tender. Avoid lean cuts like sirloin or tenderloin—they don't have the right texture or flavor for authentic carne asada.
How long should I marinate carne asada?
The sweet spot is 4-6 hours for the best flavor penetration without over-tenderizing. At minimum, marinate for 2 hours—anything less and you won't get much flavor beyond the surface. You can go up to 12 hours maximum, but don't exceed that. The citrus acids in the marinade will start to break down the meat fibers too much, making the texture mushy instead of tender. If you're really in a pinch, even 30 minutes of marinating will add some flavor, though it won't be as deeply seasoned. Always marinate in the refrigerator, never at room temperature.
Can I make carne asada without a grill?
Yes! While grilling gives you that authentic smoky char, you can make excellent carne asada using a cast-iron skillet or grill pan. Heat the pan over high heat until it's smoking hot. Pat the marinated steak very dry, then sear for 3-4 minutes per side for medium-rare. Don't move it around—let it develop a crust. You can also broil it in your oven: place the steak on a broiler pan 4-6 inches from the heat source and broil for 4-5 minutes per side. The key to any method is high heat and not overcooking. You want that caramelized crust with a juicy, pink interior.
Should I use corn or flour tortillas for carne asada tacos?
Authentic carne asada tacos use small corn tortillas, typically 6 inches in diameter. This is the traditional street taco style you'll find throughout Mexico. Double-stack them (use two tortillas per taco) to prevent them from falling apart and to get that authentic experience. Warm the tortillas on the grill or a dry skillet until they're pliable with some charred spots—this adds flavor and makes them easier to fold. While flour tortillas work if that's what you prefer, corn is the authentic choice and complements the grilled beef flavor better.
Why is slicing against the grain important?
Slicing against the grain is absolutely critical for tender carne asada. The "grain" refers to the direction that the muscle fibers run through the meat. When you slice against (perpendicular to) these fibers, you're shortening them, which makes each bite much more tender and easier to chew. If you slice with the grain (parallel to the fibers), you're leaving long, tough strands that are chewy and difficult to eat, no matter how perfectly you cooked the meat. Look closely at the cooked steak—you'll see lines running through it. Slice perpendicular to those lines at a slight angle, cutting thin strips about 1/4-inch thick. This one technique makes all the difference!
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