Try this Carne Asada Street Tacos recipe, or contribute your own.
- 1/2 tsp. salt
- pico de gallo
- chopped cilantro
- lime wedges
- 12 corn tortillas
- 1 tsp. cumin
- 1 lb flank or skirt steak*
- 3 limes, juiced (if your limes aren't particularly j add another one)
- 1 orange, juiced
- 1/4 c. oil (i used olive oil)
- 5-6 cloves garlic minced
- 1/2 jalapeã±o, finely chopped (remove vien and seeds if
- 1/2 tsp. chile powder (i like chipotle chili powder)
- 1/2 tsp. oregano
- several grinds of fresh black pepper
- 3/4 c. chopped fresh cilantro (about a large handful)
- diced white onions (grilled onions would be yummy
- avocado slices
- crumbled cotija cheese or queso fresco
- Carbohydrate 202.628934 g
- Cholesterol 0 mg
- Fat 39.907544 g
- Fiber 43.7964403332114 g
- Protein 30.647586 g
- Saturated Fat 5.946297 g
- Serving Size 1 1 recipe (1514g)
- Sodium 3469.98 mg
- Sugar 158.832493666789 g
- Trans Fat 2.83438100000001 g
- Calories 1197 calories
Step-by-step
- Combine marinade ingredients in small bowl and mix well.
- Put steak and marinade in zip lock bag and let steak marinate for a few hours.
- Remove steak from marinade. Grill steak to desired doneness (preferably medium rare).
- Remove from grill and let steak rest a bit, then slice against grain into thin strips.
- Fill warmed corn tortillas (use two per taco) with some steak, top with additional cilantro, onions and squeeze of lime.
The Slicing Foundation
Many home cooks slice steak parallel to the muscle fibers, resulting in a chewy texture that resists your teeth. Flank and skirt cuts feature long, distinct grains running down the length of the meat. Position your chef knife perpendicular to those visible lines to shorten the muscle fibers before chewing. Rest the grilled beef for at least eight minutes under foil before cutting to retain internal juices.
The Reheating Process
Transforming cold leftover steak into taco filling requires gentle heat to prevent rubbery protein strands. Heat a cast-iron skillet over medium-high heat without adding extra oil until the surface reaches approximately 400 degrees Fahrenheit. Toss thinly sliced leftover beef into the dry pan for precisely 45 seconds per batch, stirring constantly until warmed through without additional cooking. Corn tortillas demand equal care; steam them inside a damp paper towel in the microwave for 30 seconds or brush them lightly with fat before toasting them on a hot griddle until pliable.
Origins and Assembly
Street vendor traditions across Northern Mexico originally utilized inexpensive beef cuts cured in citrus juice before open-flame grilling. Acidic marinades containing lime and orange juice break down surface proteins during a four-hour resting window, though extended exposure past six hours will transform the exterior texture to mush. Layer the warm meat inside double-stacked corn tortillas to prevent tearing under heavy toppings. Finish the arrangement with finely diced raw white onions, fresh cilantro leaves, and crumbled cotija cheese.
