Tacos De Carne Asada (3 Pcs) Recipe

Prepare the marinade

In a medium bowl, combine 3 tbsp fresh lime juice, 2 tbsp orange juice, 2 tbsp olive oil, 1 tbsp soy sauce, 3 crushed garlic cloves, 1 tsp ground cumin, 1 tsp ancho or chili powder, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until combined.

Marinate the steak

Place the 1 lb flank or skirt steak in a shallow resealable bag or dish. Pour the marinade over the steak, ensuring it is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (shorter marination keeps the meat tender; avoid overnight for skirt/flank to prevent mushy texture).

Bring to room temperature

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

Cook the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add 1 tbsp vegetable oil and swirl to coat. Shake off excess marinade and place the steak in the hot pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms, then flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer the steak to a cutting board and let rest 5–8 minutes. Slice very thinly against the grain into small strips about 1/4 inch thick appropriate for 3 tacos.

Cook the tomatillos

Place 6 husked tomatillos and 1 jalapeño/serrano on a baking sheet and broil or roast under high broiler/oven for 6–8 minutes, turning once, until charred and softened. Alternatively, boil them 6–8 minutes until soft.

Blend the salsa

In a blender or food processor add the roasted tomatillos, charred jalapeño (remove seeds for milder heat), 1 clove garlic, 1/4 cup fresh cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Pulse until mostly smooth. Add up to 2 tbsp water to reach desired consistency. Taste and adjust salt or lime as needed. Chill or serve at room temperature.

Warm the tortillas

Heat a dry skillet over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Optionally brush lightly with 1 tsp butter before warming for extra flavor. Keep tortillas wrapped in a clean cloth to stay warm.

Assemble the tacos

Place 2 oz (roughly) of sliced carne asada onto each warm tortilla (divide the sliced steak evenly across 3 tortillas). Top each with a small spoonful of salsa verde, a sprinkle of finely diced white onion (about 1–2 tablespoons per taco), and a pinch of chopped cilantro. Serve with lime wedges on the side for squeezing.

Serving suggestion

Serve immediately while tortillas are warm and meat is juicy. Offer extra salsa, chopped cilantro, diced onion, and lime wedges for guests to customize.