Best 8 Tacos De Carne Asada Recipes

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Tacos de carne asada, a classic Mexican dish, tantalize taste buds with its tender, flavorful grilled steak, nestled in warm corn tortillas. This delectable dish is a symphony of textures and flavors, with juicy steak marinated in a blend of aromatic spices, grilled to perfection. Whether you prefer traditional recipes or modern variations, this article offers a diverse collection of tacos de carne asada recipes to satisfy every palate. From the authentic street tacos to innovative fusion recipes, these culinary creations are guaranteed to transport you to the vibrant streets of Mexico.

Here are our top 8 tried and tested recipes!

TACOS DE CARNE ASADA



Tacos de Carne Asada image

A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.

Provided by HANNAHMONSTER

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 4h30m

Yield 8

Number Of Ingredients 10

1 jalapeno pepper, seeded and minced
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
½ cup olive oil
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
2 pounds flank steak, trimmed of fat
salt and ground black pepper to taste

Steps:

  • Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
  • Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
  • Grill until slightly charred and light pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 259.5 calories, Carbohydrate 2.8 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 0.7 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 295 mg, Sugar 0.7 g

TACOS CARNE ASADA



Tacos Carne Asada image

Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.

Provided by Tyler Florence

Categories     main-dish

Time 2h10m

Yield 4 servings (2 tacos per person)

Number Of Ingredients 27

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

Steps:

  • Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
  • Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
  • Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
  • To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
  • In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
  • Yield: approximately 1 1/4 cups
  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
  • Yield: 2 cups

BEEF TACOS: TACOS DE CARNE ASADA



Beef Tacos: Tacos de Carne Asada image

Provided by Aarón Sánchez

Categories     main-dish

Time 36m

Yield 4 servings

Number Of Ingredients 8

1 flank steak, trimmed of excess fat
1 cup pickled jalapenos, including the carrots and onions that come in the jar
Salt and pepper
8 corn tortillas
1/4 cup white onion, coarsely chopped
1/4 cup cilantro leaves
2 tablespoons salsa de arbol
1 tablespoon canola oil, plus more, as needed

Steps:

  • Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
  • Preheat the grill or broiler.
  • Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
  • Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

Nutrition Facts : Calories 230, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 624 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 14 grams, Sugar 2 grams

CARNE ASADA TACOS



Carne Asada Tacos image

Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.

Provided by DIALIEN

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 15

1 ½ pounds boneless beef top sirloin, cut into thin bite-size slices
½ teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
½ large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon

Steps:

  • Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
  • In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
  • Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
  • To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Nutrition Facts : Calories 472.2 calories, Carbohydrate 40.1 g, Cholesterol 69.2 mg, Fat 22.8 g, Fiber 12.9 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 873 mg, Sugar 4.8 g

CARNE ASADA TACOS



Carne Asada Tacos image

Provided by Food Network

Number Of Ingredients 24

1/4 teaspoon pepper
1/4 teaspoon salt
1 cup medium red onion 1/4 inch diced
2 tablespoons basil leaves, roughly chopped
1/4 cup orange juice (fresh squeezed)
2 tablespoons lime juice (fresh squeezed)
2 nopales (cactus) leaves
2 cloves garlic, peeled and minced
5 green onions, diced
1 16oz jar HERDEZ® Salsa Casera
1 16oz jar HERDEZ® Salsa Verde
1/2 bunch of cilantro, roughly chopped
1/2 lb carne asada, thinly sliced
3 tablespoons olive oil
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
5 corn tortillas
Guacamole:
1 avocado, mashed
1/2 tomato small diced
1/2 jar HERDEZ® Salsa Verde
Juice from 1/2 lime
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 1. Add uncooked carne asada to large bowl
  • 2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat
  • 3. Mix together completely and marinate 5 minutes
  • 4. Add marinated meat to grill on medium to high heat
  • 5. Brush the marinade over meat and cook until well done
  • 6. Grill cactus on both sides medium heat, 5 minutes on each side
  • 7. Remove meat and cactus from grill and sliced in very thin pieces
  • 8. Warm tortillas on grill
  • 9. Place warmed tortilla on plate
  • 10. Add carne asada to center of tortilla
  • 11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa
  • 12. Serve
  • Guacamole:
  • Combine all ingredients in a bowl, mix well and serve.

CARNE ASADA TACOS OR AL PASTOR TACOS



Carne Asada Tacos or Al Pastor Tacos image

I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.

Provided by Vic Voss

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h40m

Yield 6

Number Of Ingredients 26

½ onion, chopped
2 cloves garlic
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon anise seed
1 teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon dried sage
¼ teaspoon ground thyme
2 bay leaves
5 whole cloves
½ cup soy sauce
1 cup cider vinegar
1 orange, juiced
1 lime, juiced
2 pounds flank steak
1 onion, chopped
2 tomatoes, chopped
¼ (7 ounce) can chipotle peppers in adobo sauce, or to taste
3 cloves garlic
1 tablespoon water, or as needed
24 (5 inch) corn tortillas
½ onion, chopped
½ bunch cilantro, chopped
1 bunch radishes, halved

Steps:

  • Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  • Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  • Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  • Heat tortillas in a microwave safe plate until warm, about 1 minute.
  • Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.9 g, Cholesterol 36.4 mg, Fat 8.8 g, Fiber 8.8 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 1336.6 mg, Sugar 4.5 g

TAQUERIA STYLE TACOS - CARNE ASADA



Taqueria Style Tacos - Carne Asada image

This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.

Provided by STANICKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 26

3 pounds flank steak
⅓ cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese
2 limes, cut into wedges

Steps:

  • Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
  • In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  • Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
  • Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
  • Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  • Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Nutrition Facts : Calories 369 calories, Carbohydrate 32.2 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 5 g, Protein 18.1 g, SaturatedFat 6.9 g, Sodium 839.8 mg, Sugar 2.3 g

CARNE ASADA TACOS RECIPE BY TASTY



Carne Asada Tacos Recipe by Tasty image

These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!

Provided by Katie Aubin

Categories     Dinner

Time 17h35m

Yield 4 servings

Number Of Ingredients 18

⅓ cup canola oil
⅓ cup distilled white vinegar
⅓ cup fresh lime juice
⅓ cup fresh orange juice
4 teaspoons garlic, minced
3 tablespoons jalapeño, minced
¼ cup fresh cilantro, finely chopped, plus whole leaves for serving
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 lb flank steak
8 white corn tortillas, 5 inch (12.5 cm)
pico de gallo, for serving
guacamole, for serving
sour cream, for serving
cotija cheese, for serving

Steps:

  • In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
  • Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
  • In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
  • Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
  • Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
  • Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
  • Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
  • Enjoy!

Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams

Tips:

  • Choose the Right Cut of Meat: Opt for flank steak, skirt steak, or top sirloin steak for tender and flavorful carne asada.
  • Tenderize the Meat: To ensure melt-in-your-mouth texture, use a meat mallet or tenderizer to break down the muscle fibers.
  • Marinate the Meat: Marinating the carne asada in a flavorful mixture of spices, herbs, and citrus juices enhances its taste and keeps it moist.
  • Grill at High Heat: Sear the carne asada over high heat to create a delicious crust while keeping the inside juicy and tender.
  • Slice Against the Grain: When slicing the cooked carne asada, cut against the grain to ensure tender and easy-to-chew pieces.
  • Use Fresh Ingredients: Using fresh, high-quality ingredients, especially for the salsa and guacamole, elevates the overall flavor of the tacos.

Conclusion:

Mastering the art of tacos de carne asada is a culinary journey that rewards you with an explosion of flavors and textures. By selecting the right cut of meat, tenderizing and marinating it, grilling at high heat, and slicing against the grain, you'll create perfectly cooked carne asada. Accompanied by fresh salsa, guacamole, and your favorite toppings, these tacos become a delightful symphony of tastes. Whether you're entertaining guests or enjoying a casual family meal, tacos de carne asada are sure to become a beloved dish in your culinary repertoire.

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