Restaurants›El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay›Carne Asada Taco Recipe

Carne Asada Taco Recipe

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay
Time50m
Serves4

Steak, Onions & Cilantro

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Ingredients

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Carne Asada (steak)

Toppings & Assembly

Finish

Method

Carne Asada (steak)

1

Make the marinade

In a bowl or shallow dish whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, ground cumin, dried oregano, minced chipotle (if using), kosher salt, and black pepper until combined.

2

Marinate the steak

Place the steak in a zip-top bag or shallow dish and pour the marinade over it, making sure the steak is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (avoid much longer for skirt/flank so it doesn't over-tenderize).

3

Bring to room temperature

About 20 minutes before cooking remove the steak from the refrigerator so it comes closer to room temperature; reserve marinade for later use or discard.

4

Preheat grill or skillet

Heat a grill or cast-iron skillet to high heat (425–500°F / very hot). If using a skillet, add 1 tablespoon vegetable oil and let it shimmer.

5

Cook the steak

Place the steak on the hot grill or skillet and sear 3–4 minutes per side for medium-rare to medium, depending on thickness. Aim for an internal temperature of 125–130°F for medium-rare, 135°F for medium. Avoid overcooking.

6

Rest and slice

Transfer steak to a cutting board and let rest 5–8 minutes. Slice thinly across the grain into bite-size pieces for tacos.

Toppings & Assembly

7

Prepare toppings

While steak rests, warm tortillas and prepare toppings: finely chop half a white onion and the cilantro, crumble cotija if using, and cut limes into wedges.

8

Warm tortillas

Heat a clean skillet over medium-high heat. Lightly brush each tortilla with a little butter or oil (optional) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas warm wrapped in a towel or in a covered container.

9

Assemble tacos

Place 2–3 tablespoons of sliced carne asada on a warm tortilla, top with a pinch of chopped onion, a sprinkle of cilantro, and a little crumbled cotija if desired. Squeeze a wedge of lime over the top and add hot sauce or salsa to taste.

Finish

10

Serve immediately while hot with extra lime wedges on the side. Leftover steak can be refrigerated for up to 3 days and reheated gently in a skillet.