Lunch Tacos Carne Asada Recipe

Marinate

In a shallow bowl or zip-top bag combine olive oil, lime juice, orange juice, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, black pepper and chopped cilantro. Add the steak (or chicken thighs), press to coat thoroughly, seal and refrigerate at least 30 minutes and up to 4 hours. For best flavor, 2 hours is preferred.

Cook

Remove meat from fridge 15 minutes before cooking to come closer to room temperature. Heat a cast-iron skillet or grill to high heat until very hot. If using grill, oil grates. Pat excess marinade off the meat, then sear steak 3-4 minutes per side for medium-rare (adjust time for thickness), or cook chicken thighs 6-8 minutes per side until internal temperature reaches 165°F (74°C). Let steak rest 5-10 minutes, then thinly slice against the grain. Slice chicken into bite-sized strips.

While meat marinates, finely dice tomatoes and onion, mince jalapeño (remove seeds if less heat desired) and chop cilantro. Combine tomatoes, onion, jalapeño, cilantro, lime juice, salt and pepper in a bowl. Taste and adjust seasoning. Let sit at room temperature 10–15 minutes to meld flavors; refrigerate if not using immediately.

Rinse rice under cold water until water runs clear. In a medium saucepan, heat olive oil or butter over medium heat. Add rinsed rice and toast 1–2 minutes, stirring. Add water and salt, bring to a boil, then reduce heat to low, cover and simmer 15 minutes until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in lime zest and chopped cilantro if using.

In a small saucepan, heat 1 tsp olive oil over medium. Add minced garlic and cook until fragrant (30 seconds). Add canned beans with their liquid or drained as preferred, cumin and salt. Simmer 4–6 minutes until heated through. For creamier beans, mash some with the back of a spoon. Keep warm until serving.

Warm tortillas directly over a gas flame for a few seconds per side or in a dry skillet 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place 2 tortillas on plate, add a portion of sliced carne asada or chicken (about 3–4 oz per taco), spoon pico de gallo on top, sprinkle with crumbled queso fresco, add sliced avocado or a dollop of guacamole if using, and garnish with radishes and chopped cilantro. Serve with lime wedges for squeezing.

Plate two tacos alongside about 1/2 cup of prepared rice and 1/2 cup of the warmed beans. Serve immediately.