Community Pick
Taqueria Style Tacos - Carne Asada
photo by DianaEatingRichly
- Ready In:
- 8hrs 25mins
- Ingredients:
- 26
- Yields:
-
8 Tacos
- Serves:
- 8
ingredients
- 3 lbs flank steaks
-
For the Marinade
- 1⁄3 cup white vinegar
- 1⁄2 cup soy sauce
- 4 garlic cloves, minced
- 2 limes, juice of
- 1⁄2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
-
For the Onion Relish
- 1 white onion, chopped
- 1⁄2 cup chopped fresh cilantro
- 1 lime, juice of
-
For the Pureed Chile Salsa
- 2 large tomatoes, chopped
- 2 jalapeno peppers, chopped
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 4 dried red chile pods
- 1 pinch salt and pepper, to taste
-
For the Taco Garnish
- 1 (32 ounce) package corn tortillas
- 2 cups grated Cotija cheese (optional)
- 2 limes, cut into wedges
directions
- Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
- NOW THE ONION RELISH: In a small bowl, stir together 1 chopped white onion, cilantro and the juice of 1 lime. Set aside to use as a relish for the tacos.
- FOR THE PUREED CHILE SALSA: Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, and then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
- Place the tomatoes, 1 onion, jalapenos and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges and serve.
Reviews
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July 2022. Here we are nearly 10 years later and still making this marinade for steak and people still asking for the recipe. Mix up marinade in zip lock and marinade overnight. Make salsa or buy it, misc other toppings everyone is always happy. Update: We REALLY make this all the time. Every time we make it for company they ask for the recipe. I make it as posted. Seriously - only 13 reviews?! This recipe should be an all time favorite!!! Original review: I can't believe I haven't reviewed this. We make this frequently. I generally marinade this overnight in a ziploc bag. We then grill quickly, let it rest and eat it up with corn tortillas and a variety of toppings. Always incl onions and cilantro! thanks!
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I live in the San Francisco Bay Area where food trucks are more like gourmet restaurants! We call these street tacos! I've indulged in many street tacos so when I ran across this recipe I knew I had to whip it up! One word. Sensational. I didn't have the cheese the recipe calls for so I used Monterey Jack cheese and they turned out wonderful. My family literally thought I had stopped at one of our favorite taco trucks! I revealed the truth and several fam members demanded the recipe! I'll definitely make this time and time again!
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There is NOTHING good about this recipe!! The meat tastes like cumin, salt (I used 1/2 the recommended amount), and olive oil. Plus, the salsa is sweet with a hint of charcoal. I had to add more raw onion and cilantro to the salsa to make it similar to a pico de gallo but it wasn’t great. I wouldn’t recommend this recipe to anybody.
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