Hidalgo Tacos Recipe

Prepare marinade

In a medium bowl whisk together olive oil, lime juice, orange juice, soy sauce (or Worcestershire), minced garlic, ground cumin, dried oregano, chili powder, kosher salt, and black pepper until combined.

Place the trimmed flank or skirt steak in a shallow dish or resealable bag. Pour the marinade over the steak, turning to fully coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will increase tenderness and flavor; avoid exceeding 8 hours to prevent meat breakdown).

Remove steak from refrigerator 15 minutes before cooking to bring toward room temperature. Preheat a heavy skillet or cast-iron pan over high heat until very hot (or prepare a hot grill). Lightly pat the steak dry with paper towels and brush off excess marinade.

Oil the pan lightly or oil the grill grates. Sear the steak 3–5 minutes per side for medium-rare to medium depending on thickness (internal temp ~130–140°F / 54–60°C). Thinner cuts may take less time. Avoid moving the steak too much to get a good char.

Transfer the cooked steak to a cutting board and let rest 5–8 minutes to retain juices.

Slice the steak thinly against the grain into small bite-sized pieces suitable for tacos (about 1/4-inch strips or diced). Keep warm.

If using corn tortillas straight from the package, warm them to make them pliable: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until slightly charred at the edges and pliable. Alternatively, wrap tortillas in a damp paper towel and microwave 20–30 seconds or heat on a grill for 10–15 seconds per side. Keep wrapped in a clean towel to stay warm.

Place 3 warmed corn tortillas on a plate. Divide the sliced carne asada evenly among the tortillas, placing the meat centered on each.

Top each taco with an equal amount of chopped fresh cilantro and a sprinkle of finely diced red onion.

If adding the optional extras, sprinkle shredded cheese over the hot meat so it melts slightly, and dollop about 2 teaspoons to 1 tablespoon of sour cream per taco or 2 tablespoons total as preferred.

Serve immediately with lime wedges on the side for squeezing over the tacos.