Taqueria Style Tacos-Carne Asada
photo by Student of JESUS
- Ready In:
- 1hr 55mins
- 3 lbs flank steaks
- 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
- 1 white onion, chopped
- 1⁄2 cup chopped fresh cilantro
- 1 lime, juice of
- 2 large tomatoes, chopped
- 2 jalapeno peppers, chopped
- 1 white onion, quartered
- 4 garlic cloves, peeled
- 4 dried chilies
- 1 pinch salt and pepper, to taste
- 1 (10 count) package corn tortillas
- 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.
- 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.
- Heat a skillet over medium-high heat. Toast chilie pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees.
- Place the tomatoes, 1 onion, jalapeños, 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 chilie 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 Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa.
Questions & Replies
Got a question? Share it with the community!
I have been trying many carne asada recipes not wanting to use soy sauce because it sounded not authentic. I finally gave this one a try and I doubt I will be using any other recipe from now on. This made such good tasting meat, used it in borritos, tacos and over nachos. Thank you so much for this yummy recipe!
this was undeniably the best dinner i've made in a while! i used the recipe for the marinade on 1.5 lbs of flank steak (i probably should've cut the marinade recipe in half). after i juiced the limes, i chopped them up a little and tossed the slices in with the marinade. i marinated the meat for 8 hours, then grilled it. while it was grilling, i boiled the left-over marinade. after the meat had grilled, i sliced it thinly and tossed it with some of the boiled sauce. served in warmed tortillas with refriend beans, guacamole, shreaded lettuce, chopped onions, and tomatoes. served it to three teenage girls who consumed almost all of it between exclamations of "oh my gosh this is AMAZING! its SO GOOD!" will DEFINITELY make again and again and again...
I just used the marinade part of the recipe with some skirt steak and marinaded it for about four hours. Then I cooked it up on a hot grill until it was medium rare, and, holy cow that meat was really fantastic! It was suprisingly tender, juicy and the taste was delicious. Served it with homemade seasoned small red beans, pico de gallo, queso fresco and some warmed-up freshly made corn tortillas from the local carneceria. We don't usually make tacos out of this sort of food; instead we eat it like a regular plate of food with the tortillas alongside the other items. (it's a central American thing) Thanks for sharing such a great tasting recipe!!!!
We totally enjoyed this recipe. We had company over the first time I made this recipe and it was a huge hit! We first made it with skirt steak. Today we are making it with Elk steak. I leave out the chili powder because I don't like that particular taste but I do add more heat with other ingredients. I also used smoked salt which gives it a richer smoky flavor.