Asada Tacos Recipe

Make the marinade

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

Place the skirt or flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, coating completely. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (no more than 6 hours to avoid over-tenderizing).

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature; reserve marinade and discard any marinade that contacted raw meat or boil it if you want to use as sauce.

Preheat a cast-iron skillet or grill to high heat (about 500°F/260°C). Pat the steak dry with paper towels and brush lightly with a little oil to prevent sticking.

Cook the steak 3-4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C) depending on thickness. For medium, cook 4-5 minutes per side. Avoid moving the steak while searing to develop a good crust.

Transfer steak to a cutting board and let rest 8–10 minutes to redistribute juices.

Slice the steak thinly across the grain into bite-sized strips suitable for tacos. Keep warm.

While the steak marinates or rests, make the salsa verde. Bring a small pot of water to a simmer and drop in the husked tomatillos and the whole jalapeño/serrano. Simmer until tomatillos are softened and slightly translucent, about 6–8 minutes. Alternatively, roast under a broiler or on a comal until charred in spots.

Drain slightly and transfer tomatillos and chile to a blender or food processor with the quartered onion, garlic clove, cilantro, lime juice, and 1/2 tsp salt. Pulse until you reach a slightly chunky but saucy consistency. Taste and adjust salt or lime as needed. Refrigerate until assembly.

Heat a small dry skillet over medium heat. Toast the dried arbol chiles, turning frequently, 1–2 minutes until fragrant but not burned. Remove and let cool slightly.

In the same skillet, warm the oil just until it shimmers over medium heat. Add the toasted chiles, smashed garlic clove, and optional peanuts or sesame seeds. Fry gently for 30–60 seconds until garlic is golden and ingredients sizzle. Remove from heat.

Let the oil mixture cool slightly (5 minutes), then transfer to a blender or use an immersion blender and pulse briefly to achieve a coarse, textured oil with visible chile pieces. Stir in 1/2 tsp salt and taste; adjust salt to preference. Store in a jar and let flavors meld while finishing the meal.

Warm tortillas: heat a large skillet or comal over medium-high heat. Lightly brush each blue corn tortilla with a little vegetable oil (or spray). Warm 30–45 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm, or stack in a low oven (200°F / 95°C).

Assemble tacos: place 2 tortillas on a plate. Add a few slices of the rested, sliced asada to each tortilla (about 2–3 oz meat per taco depending on appetite).

Top each taco with a pinch of finely diced white onion, chopped cilantro, a few slices or small chunks of avocado, and a spoonful of salsa verde. Add a drizzle of salsa macha to taste for heat and texture.

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