Total Time
Prep 45 mins
Cook 0 mins

I love the spicy carne asada tacos at a local eatery and went in search of a recipe I could use to make them myself. I ran across this one in our local paper.

Ingredients Nutrition


  1. Marinate meat, then prepare garnish ingredients and salsa before grilling meat.
  2. Plan to have tortillas warmed as you are ready to serve meat.
  3. For Carne asada: Marinate the thin steaks in lime juice in a shallow glass dish.
  4. Let set for 1 minutes, then add garlic, crushed red chile, black pepper, and Mexican oregano (if desired).
  5. Marinate in refrigerator for at least 20 minutes, but longer is better.
  6. When grill is red hot, grill steaks on each side for 1-2 minutes.
  7. Meat is thin and cooks quickly.
  8. Sprinkle meat with coarse salt as it cooks.
  9. Let meat cool a couple of minutes, then cut into thin strips against the grain.
  10. Serve immediately with warmed tortillas, salsa and garnishes.
  11. Salsa: combine all ingredients and season to taste.
  12. You should have about 1 1/4 cups.


Most Helpful

One of my favorites, and pretty close to the original Mexican recipe. I recommend 2 cloves of fresh garlic instead of the powder, and whatever you do, DON'T marinade this for more than 45 minutes. The Lime juice breaks down the fibers in the meat after that and you end up with a mushy steak. The steak will be 'cooked' by the lime juice and you cannot have your medium rare steak anymore. 20 minutes to 40 minutes is perfect. Thanks for keeping it real!

TJW November 09, 2004

My Mexican friend told me to leave out the red chili flakes because they don't use them and add orange juice and sliced onion along with fresh garlic and not powder. I did that and the carne asada tasted just like the taco trucks and restaurants in L.A.

mizjmassie January 27, 2011

We loved this recipe. We used 5 cloves of fresh garlic and marinated for about 5 hours. Also added some fresh squeezed oj and a couple of sliced jalepenos. Loved it! Thanks for posting.

Lucky in Bayview May 11, 2011

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