Carne Asada Tacos Recipe

Prepare marinade and marinate

In a small bowl whisk together 3 tbsp lime juice, 2 tbsp olive oil, minced garlic, cumin, chili powder, smoked paprika, 1.5 tsp kosher salt and 1/2 tsp black pepper. Place hanger steak in a shallow dish or resealable bag and pour marinade over it, massaging to coat. Refrigerate and marinate at least 30 minutes and up to 4 hours (avoid much longer for tender cut).

Bring steak to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature for even searing.

Cook steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 4–5 minutes). Add a thin film of oil or wipe the pan with 1 tsp vegetable oil. Remove excess marinade from the steak, pat dry with paper towels, and place steak in the pan. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 3–4 minutes more for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time for desired doneness. Transfer steak to a cutting board, tent loosely with foil and rest 8–10 minutes.

Slice steak

Using a sharp knife, slice the steak thinly across the grain into bite-sized strips (about 1/4" thick). Season lightly with the 1/4 tsp salt if desired.

While the steak marinates, place thinly sliced red onion in a jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Warm just until sugar and salt dissolve (do not need to boil). Pour hot brine over onions, press down to submerge, let cool to room temperature, then cover and refrigerate at least 30 minutes. Onions will be ready in 30 minutes and better after a few hours; keep refrigerated until assembly.

Prepare salsa while steak rests: preheat broiler or a dry skillet. Arrange tomatillos and jalapeño on a baking sheet and broil or roast until charred and softened (about 5–8 minutes), turning once. Alternatively, char directly in a hot dry skillet. Let cool slightly, then place tomatillos, jalapeño, 1 garlic clove, 1/2 cup cilantro, 1 tbsp lime juice and 3/4 tsp salt in a blender or food processor. Pulse until you reach a slightly chunky to smooth salsa consistency. Taste and adjust salt or lime as needed. Chill or keep at room temperature until serving.

Warm tortillas: heat a clean skillet over medium-high. Lightly brush both sides of each corn tortilla with a little vegetable oil (or sprinkle with water for steaming) and warm 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Build tacos: place 1–2 tablespoons shredded mozzarella on a warm tortilla (the residual heat will slightly melt it), add 2–3 slices of sliced steak, a spoonful of salsa verde, a few pickled red onion slices, and a sprinkle of chopped cilantro. Crumble cotija over the top. Repeat for remaining tortillas.

Serve: garnish with lime wedges on the side. Serve immediately while steak is warm and tortillas are pliable. Leftover steak keeps refrigerated for up to 3 days.