Carne Asada Taco Recipe

Prepare the marinade

In a bowl, whisk together lime juice, olive oil, ground cumin, minced garlic, chopped cilantro, dried oregano, kosher salt, black pepper and crushed red pepper (if using). Taste and adjust salt or lime as needed.

Place the steak in a resealable plastic bag or shallow dish and pour the marinade over it, pressing the marinade so it coats the meat well. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (do not marinate more than 8 hours to avoid texture breakdown).

Remove the steak from the refrigerator 20–30 minutes before cooking to bring it to near room temperature. Pat the steak dry with paper towels (reserve marinade).

Preheat a grill or cast-iron skillet to high heat. Brush the grill grates or skillet with 1 tablespoon neutral oil. Season the steak lightly with a little additional kosher salt and pepper just before cooking.

Grill or sear the steak 3–5 minutes per side for medium-rare depending on thickness (internal temp ~130–135°F / 54–57°C). For a thin skirt or flank, lean toward 3 minutes per side. Use tongs to flip once for good char. If using a cast-iron pan, press gently to ensure even contact.

Remove the steak to a cutting board and let rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips for tacos.

Build a charred salsa verde: place tomatillos and jalapeño on a hot, dry skillet or under a broiler and char, turning, until blackened in spots and softened, about 6–8 minutes. Alternatively, roast on a hot grill.

Transfer charred tomatillos, jalapeño, quartered onion and garlic to a blender or food processor. Add cilantro, lime juice and 1/2 teaspoon kosher salt. Pulse until mostly smooth but still slightly chunky for texture. Taste and adjust salt or lime if needed. Chill if not using immediately.

Place thinly sliced red onion and red bell pepper in a bowl. In a small bowl, whisk together lime juice, rice vinegar, sugar and 1/2 teaspoon kosher salt until sugar dissolves.

Pour the dressing over the sliced onion and pepper, add chopped cilantro and toss to combine. Let sit at least 10 minutes at room temperature or refrigerate up to 2 hours to pickle slightly. Drain off excess liquid before assembling tacos.

Warm the corn tortillas over the grill or in a dry skillet for about 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Build each taco: place 2–3 tablespoons sliced carne asada on a warmed tortilla, spoon 1 tablespoon salsa verde over the meat, add 1–2 tablespoons salsa criolla, sprinkle with 1–2 tablespoons crumbled queso fresco and a few cilantro leaves.

Finish with a squeeze of lime and a light pinch of coarse salt to taste. Serve immediately with extra salsa verde and lime wedges on the side.