Carne Asada Tacos

Ingredients

While the original Mexican Carne Asada Tacos are traditionally made with specific cuts of beef like skirt or flank steak, this Latin American version allows for more flexibility in choosing the cut of meat. Additionally, the marinade in this adaptation incorporates a wider range of Latin American flavors, such as citrus, cumin, and cilantro, to enhance the taste profile. We alse have the original recipe for Carne asada tacos, so you can check it out.

• 1.5 pounds (680g) beef sirloin steak 1.5 pounds (680g) beef sirloin steak
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 8 small corn tortillas 8 small corn tortillas
• 1/2 cup (120g) diced onion 1/2 cup (120g) diced onion
• 1/2 cup (120g) chopped fresh cilantro 1/2 cup (120g) chopped fresh cilantro
• 1/4 cup (60g) diced tomatoes 1/4 cup (60g) diced tomatoes
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 20g (Sugars: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, dried oregano, chopped cilantro, salt, and pepper.
2. 2.
   Place the beef sirloin steak in a shallow dish and pour the marinade over it. Ensure the steak is fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off.
4. 4.
   Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing.
5. 5.
   While the steak is resting, warm the corn tortillas on the grill or stovetop.
6. 6.
   Slice the grilled steak against the grain into thin strips.
7. 7.
   Assemble the tacos by placing a few slices of steak onto each tortilla. Top with diced onion, chopped cilantro, diced tomatoes, and a squeeze of fresh lime juice.
8. 8.
   Serve the Carne Asada Tacos immediately and enjoy the explosion of flavors.

Treat your ingredients with care...

• Beef sirloin steak — For the best results, choose a well-marbled steak with a thickness of about 1 inch. Allow the steak to come to room temperature before grilling to ensure even cooking.
• Corn tortillas — To make the tortillas more pliable, you can briefly heat them on a hot skillet or grill before serving.

Tips & Tricks

• For an extra kick of flavor, add a pinch of smoked paprika or chipotle powder to the marinade.
• Don't overcook the steak to keep it tender and juicy. Use a meat thermometer to ensure it reaches an internal temperature of 135°F (57°C) for medium-rare.
• If you prefer a spicier taste, you can add sliced jalapeños or a drizzle of hot sauce to your tacos.
• Experiment with different toppings such as avocado slices, crumbled queso fresco, or a dollop of sour cream.
• If you don't have access to a grill, you can cook the steak on a stovetop grill pan or broil it in the oven.

Serving advice

Serve the Carne Asada Tacos with a side of Mexican rice and refried beans for a complete Latin American meal. Garnish with extra cilantro and lime wedges for an added burst of freshness.

Presentation advice

Arrange the sliced steak neatly on the tortillas and sprinkle the toppings evenly for an appetizing presentation. Serve the tacos on a colorful platter to enhance their visual appeal.