Taco Sinaloense De Asada Recipe

Prepare marinade

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

Marinate steak

Place flank or skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, pressing out excess air and sealing the bag (or covering the dish). Massage the marinade into the meat so it is evenly coated. Refrigerate and marinate 1 to 4 hours (up to overnight for more flavor).

Bring to room temperature

About 30 minutes before cooking, remove the steak from the refrigerator so it comes closer to room temperature; reserve marinade for basting if desired (discard used marinade after initial contact with raw meat).

Cook the steak

Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot (450–500°F / 230–260°C). Lightly oil the grates or pan. Remove steak from marinade and pat dry with paper towels. Sear the steak 3–5 minutes per side depending on thickness, until a good char forms and internal temperature reaches 125–130°F for medium-rare or 135°F for medium. Avoid overcrowding; cook in batches if needed.

Rest and slice

Transfer cooked steak to a cutting board and let rest 8–10 minutes. Slice thinly against the grain into bite-sized strips suitable for tacos.

While the steak rests, quarter the tomatoes and remove cores. Finely dice the tomato flesh and transfer to a bowl.

Finely dice the half white onion and add to the tomatoes. Add the chopped cilantro and finely chopped serrano or jalapeño (adjust heat to taste).

Add 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon olive oil to the tomato mixture. Stir gently to combine and taste; adjust salt or lime as needed. Let sit at room temperature for at least 5 minutes so flavors meld.

Assemble onions

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine apple cider vinegar, water, sugar, and 1/2 teaspoon kosher salt. Bring just to a simmer over medium heat, stirring to dissolve the sugar and salt.

Quick pickling

Pour the hot pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 20 minutes before serving (they will be pleasantly tangy after 20–30 minutes and more developed after a few hours).

Warm tortillas: Heat a dry cast-iron skillet or comal over medium-high heat. Lightly brush each corn tortilla with a little oil (or spray) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas covered in a clean kitchen towel to stay warm and soft.

Assemble tacos: Place 2–3 tablespoons of sliced carne asada on each warmed tortilla. Spoon 1–2 tablespoons of Salsa Sinaloense over the meat. Add a small handful of pickled red onions. Sprinkle with crumbled queso fresco or cotija and a few cilantro leaves.

Finish and serve: Serve tacos immediately with lime wedges for squeezing. Offer extra salsa and pickled onions at the table.