Street-Style Carne Asada Tacos

Name: Street-Style Carne Asada Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 2 lbs flank or skirt steak; 1/4 cup fresh lime juice; 1/4 cup fresh orange juice; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; 16 small corn tortillas, doubled up; 1 white onion, finely diced; Fresh cilantro for serving; Lime wedges; Salsa verde

Street-style carne asada tacos are the gold standard of Mexican street food. Thin-sliced, charred beef on doubled-up corn tortillas with nothing but white onion, cilantro, and a squeeze of lime. The meat is marinated in citrus.

byKalle Bergman

Jump to Recipe

Carne asada tacos are the benchmark of Mexican street food, and they deserve every bit of that reputation. There is nothing hiding behind layers of cheese or sour cream here. It is just well-marinated, well-charred beef on a warm corn tortilla with white onion, cilantro, and some fresh lime. The simplicity is the point. When the steak is right, when the char is deep and the interior is juicy, nothing else competes. Lesson learned. This is the taco you measure all other tacos against. The citrus marinade does double duty here: lime juice for acidity and orange juice for a subtle sweetness that helps the meat caramelize over high heat.

Clean flavors. Skirt steak is the traditional choice and has more beefy flavor. But flank steak is easier to find and works well if you slice it thin against the grain. That last part matters more than any other step. Cut with the grain and you get chewy, stringy meat. Cut against it and every bite is tender. Double up your corn tortillas so they hold the juices without falling apart. Warm them on the grill or directly over a gas flame for a little char. Serve with salsa verde on the side and let people build their own.

Marinate the Steak in Citrus

Whisk together the lime juice, orange juice, olive oil, garlic, cumin, chili powder, salt, pepper, jalapeno, and cilantro. Pour over the steak in a dish or zip-top bag. Marinate for 1 to 4 hours refrigerated. The citrus marinade tenderizes the meat and infuses it with flavor.

Grill the Steak Until Charred

Remove the steak from the marinade and pat dry. Let it come to room temperature for 20 minutes. Heat a grill or cast iron skillet to high heat. Grill the steak for 4 to 5 minutes per side for medium-rare. The goal is a hard char on the outside. Let the steak rest for 10 minutes. Slice thin against the grain, then chop into small pieces.

Assemble the Tacos Simply

Warm the doubled corn tortillas on the grill or a dry skillet. Serve the chopped carne asada on tortillas topped with diced onion, cilantro, some fresh lime, and salsa verde. Double up the corn tortillas street-style. They hold the juices without falling apart in your hands.

Frequently Asked Questions

Can I use skirt steak instead of flank?

Skirt steak has more fat and beefy flavor than flank, but flank is more widely available. Both work well for carne asada.

How do I slice against the grain?

Look at the steak and you will see lines running in one direction. Those are the muscle fibers. Slice perpendicular to those lines, not parallel. This shortens the fibers and makes the meat tender.