Best 3 Taqueria Style Tacos Carne Asada Recipes

Title: Embark on a Culinary Journey to Taqueria-Style Tacos: A Symphony of Flavors Awaits

Introduction:
Prepare to tantalize your taste buds with an authentic taqueria-style taco experience. This article offers a comprehensive guide to crafting these delectable treats, transporting you to the vibrant streets of Mexico. Discover the art of perfectly grilling carne asada, the key ingredient that adds a burst of savory goodness to every bite. Master the technique of creating homemade tortillas, the foundation of any authentic taco, ensuring a soft and chewy texture that perfectly complements the fillings. Elevate your tacos with a selection of flavorful salsas, each offering a unique dimension of spice and tang. Whether you prefer the classic pico de gallo, the smoky chipotle salsa, or the refreshing salsa verde, these condiments will transform your tacos into a fiesta of flavors. Get ready to embark on a culinary adventure and create taqueria-style tacos that will leave you craving for more.

Let's cook with our recipes!

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

Ingredients

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

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 soft corn tortillas.

Provided by MilkAndCookies

Categories Steak

Time 8h25m

Yield 8 Tacos, 8 serving(s)

Number Of Ingredients 26

Ingredients

3 lbs flank steaks
1/3 cup white vinegar
1/2 cup soy sauce
4 garlic cloves, minced
2 limes, juice of
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon 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
1/2 cup chopped fresh cilantro
1 lime, juice of
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 garlic cloves, peeled
4 dried red chile pods
1 pinch salt and pepper, to taste
1 (32 ounce) package corn tortillas
2 cups grated Cotija cheese (optional)
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.
NOW THE ONION RELISH: 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.
FOR THE PUREED CHILE SALSA: Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, and 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 701.4, Fat 31.2, SaturatedFat 8.3, Cholesterol 115.7, Sodium 1451.8, Carbohydrate 61.9, Fiber 9.6, Sugar 4.6, Protein 45.9

TAQUERIA STYLE TACOS - CARNE ASADA

TAQUERIA STYLE TACOS - CARNE ASADA image

Yield 16 people

Number Of Ingredients 26

Ingredients

3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 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
1/2 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 (optional)
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.

Tips:

Use flank steak or skirt steak for the carne asada. These cuts of beef are flavorful and tender when marinated and cooked properly.
Make sure to marinate the carne asada for at least 2 hours, or up to overnight. This will help the beef absorb the flavors of the marinade.
Cook the carne asada over high heat until it is cooked to your desired doneness. For medium-rare, cook the steak for about 3 minutes per side. For medium, cook the steak for about 4 minutes per side. For medium-well, cook the steak for about 5 minutes per side.
Let the carne asada rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
Serve the carne asada tacos with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Taqueria-style tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a little planning and preparation, you can make these tacos at home in no time. So next time you're craving tacos, give this recipe a try. You won't be disappointed!