Khana Rozana
Carne Asada Street Tacos

Mexican · Mexico · Americas

Carne Asada Street Tacos

Skirt steak on a hot grill, chopped, and piled on warm corn tortillas with onion, cilantro, and lime.

35 min Weeknight Magazine kitchen
Dairy-freeGluten-free

Carne asada is less a recipe than a method: citrus, fire, and corn. Northern Mexican and border grills serve it by the kilo; the taco is just the most honest way to eat it. The marinade should not stew the meat — a short bath, a hard sear, a squeeze of lime at the end.

Ingredients

4
  • skirt or flank steak700 g
  • lime3
  • orange juice1/4 cup
  • garlic4 cloves
  • cumin1 tsp
  • chili powder1 tsp
  • corn tortillas12
  • white onion1, minced
  • cilantro1 bunch
  • salsa roja or verdeto serve

Method

  1. 1

    Marinate steak 30 minutes to 4 hours with lime, orange, garlic, cumin, chili, salt, and oil.

  2. 2

    Get a grill or cast-iron screaming hot. Cook steak 3 to 4 minutes a side for medium-rare. Rest.

  3. 3

    Chop against the grain. Warm tortillas on the same surface until they blister.

  4. 4

    Double-up tortillas, meat, onion, cilantro, salsa, lime. Eat standing up if you can.

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