Carne Asada Tacos – Myrecipes1

Now we’re talking! Carne Asada Tacos are the pinnacle of Mexican street food—smoky, charred, citrus-marinated steak, chopped into bite-sized pieces, and piled into warm corn tortillas. The real magic, however, lies in the homemade salsa.

Here is my go-to, no-fail recipe for the most flavorful, juicy carne asada, paired with two classic salsas that will blow anything from a jar out of the water.

📝 The Ingredients

For the Carne Asada (Marinade & Meat):

2 lbs (about 1 kg) Flank steak or Skirt steak (Skirt is more traditional and flavorful; flank is a great, slightly leaner alternative)
1/2 cup fresh orange juice (about 1 large orange)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup soy sauce (this is the secret umami bomb)
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 jalapeño or serrano pepper, roughly chopped (seeds in for heat, out for mild)
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 cup olive or vegetable oil
Salt and black pepper

For the Salsa Roja (Cooked Red Salsa – Smoky & Rich):

4 large tomatoes (or 1 (28oz) can of fire-roasted tomatoes)
2 dried guajillo chiles, stems and seeds removed
2 cloves garlic, unpeeled
1/4 white onion
1/2 teaspoon salt
1 tablespoon olive oil

For the Salsa Verde (Fresh Green Salsa – Bright & Spicy):

1 lb (about 6-7) tomatillos, husks removed and rinsed (they should be sticky)
2 serrano peppers (or 1 jalapeño for less heat)
1/4 white onion
2 cloves garlic, unpeeled
1/2 cup fresh cilantro
1/2 teaspoon salt
Juice of 1 lime

For Serving:

Corn tortillas
Diced white onion
Chopped fresh cilantro
Lime wedges
Avocado or guacamole (optional)

👨‍🍳 Step-by-Step Instructions

Part 1: Marinate the Steak (Do this 2-24 hours ahead)

In a large bowl or ziplock bag, combine the orange juice, lime juice, soy sauce, garlic, cilantro, chopped jalapeño, cumin, oregano, and oil. Whisk vigorously until combined.
Pat your steak completely dry with paper towels (this helps the sear). Season generously on both sides with salt and pepper.
Place the steak in the marinade, turning to coat it thoroughly. Massage the marinade into the meat. Cover and refrigerate for at least 2 hours, but preferably overnight (up to 24 hours) for the most tender, deeply flavored results.

Part 2: Make the Salsas (While the meat marinates)

For the Salsa Roja:

Heat a dry cast-iron skillet (or comal) over medium heat. Roast the tomatoes, guajillo chiles, garlic (in their skins), and onion until they are blackened and blistered in spots (about 5-7 minutes). The tomatoes should be soft and starting to collapse.
Peel the roasted garlic. Transfer everything to a blender with 1/2 teaspoon of salt. Blend until smooth.
In a small saucepan, heat the 1 tablespoon of olive oil over medium heat. Pour in the blended salsa and cook for 5-7 minutes until it thickens slightly and deepens in color. Adjust salt to taste. Set aside to cool.

For the Salsa Verde:

In the same dry skillet (no oil needed), place the tomatillos, serranos, garlic (in skins), and onion. Roast over medium-high heat, turning occasionally, until the tomatillos are softened and have charred, black spots all over (about 8-10 minutes). The skin will blister and pop.
Peel the garlic. Transfer all the roasted ingredients to a blender, along with the fresh cilantro, salt, and lime juice.
Blend until completely smooth. Taste and adjust salt/lime. This salsa is best served fresh and raw (do not cook it, or you’ll lose that bright, zippy flavor).

Part 3: Grill the Carne Asada

About 30 minutes before you cook, remove the steak from the fridge to let it come to room temperature.
Preheat your grill, grill pan, or cast-iron skillet to high heat (you want it ripping hot to get that beautiful char).
Remove the steak from the marinade and let any excess drip off. Pat it dry again with paper towels (moisture is the enemy of a good sear).
Place the steak on the hot grill. Cook for 5-7 minutes per side for flank steak, or 4-5 minutes per side for skirt steak, depending on thickness. You are looking for a deep, dark, charred crust and an internal temperature of about 130°F-135°F for medium-rare.
Crucial Step: Remove the steak to a cutting board and let it rest, loosely covered with foil, for 10 full minutes. This reabsorbs the juices so they don’t all run out when you slice it.

Part 4: Chop, Warm, and Serve

After resting, slice the steak against the grain (look for the long muscle fibers running down the meat, and cut perpendicular to them) into thin strips. Then, chop those strips into small, bite-sized chunks (about ½-inch pieces). Note: Skirt steak has a very pronounced grain, so cutting against it is non-negotiable for tender tacos!
While the meat rests, warm your corn tortillas. You can do this directly over a gas flame (using tongs, char them for 15 seconds per side), or heat them in a dry skillet until they are hot and pliable. Keep them wrapped in a clean kitchen towel to stay warm and steamy.
Pile the chopped carne asada onto the warm tortillas. Top with a drizzle of your Salsa Roja or a spoonful of Salsa Verde, a sprinkle of diced onion, fresh cilantro, and a generous squeeze of lime.

💡 Pro-Tips for Taco Perfection

The “Soy Sauce” Secret: Traditional Mexican cooks in Northern Mexico have been using soy sauce in their carne asada marinades for decades. It doesn’t make it taste Asian; it adds deep, savory umami (natural MSG) that amplifies the beefy flavor.
Don’t Overcrowd the Pan: If you don’t have a large grill, cook the steak in batches. If you crowd the pan, the steak will steam instead of sear, and you’ll lose that essential charred crust.
Double the Salsa: Both of these salsas keep beautifully in the fridge for up to a week. The Salsa Verde is incredible on eggs, and the Salsa Roja is perfect for enchiladas.
The Chopping Tradition: In Sonora (where these tacos originate), they don’t serve huge slabs of steak in the taco. They chop it into small, manageable pieces so you get a perfect bit of charred crust, tender interior, and salsa in every single bite.