Tony Zentgraf
You are going to love this marinade for these Char Grilled Carne Asada Street Tacos. So easy to make and is delicious. The citrus sweetness with the blend of chipotle and other traditional spices pairs well with char grilling the steak.
The recipe is written for 4 people, 2 street tacos each. You may want to use the recipe calculator to double up this recipe. To satisfy the want for more than two tacos or have leftovers to put in a burrito tomorrow!
Need a great Salsa to go with your tacos?
Check out these Taco Party Recipes
Carne Asada – A Northern Mexico Tradition
Carne Asada literally translates to roasted or grilled meats. Typically this term relates to beef, where Pollo Asada would referring to chicken. The origin of Carne Asada comes from the state of Sonora in Northern Mexico. This region has a history of cattle ranching for centuries.
During the 1500s, Carne Asada was first documented when Spanish explorers came to the west coast of Mexico and California. The grilling of meats and piling in a tortilla with assorted toppings was born or maybe first documented.
The state of Sonora had been a large cattle raising area since before the explorers arrived. They most likely had been grilling beef and putting in a tortilla well before they arrived.
Food for a Fiesta
Carne Asada is well known as a classic Mexican party food and it has grown in popularity around the world. The term Carne Asada literally means grilled meat. Variations on the marinade vary because flavors of the region people are located will dictate what they add.
Traditionally Skirt Steak or Flank Steak are used for Carne Asada but you can substitute other cuts of beef. Ideally cutting the meat into thin strips or chopped into smaller pieces.
Diced onions, cilantro and a dash of salsa are classic toppings for street tacos. That shouldn’t stop you from adding guacamole, squeeze of lime or other favorite condiments of your choosing to the tacos.
Get the grill heated up and Enjoy these Char Grilled Carne Asada Street Tacos!
Check out these Kamado Joe Ceramic Grills to get a great char!
Char Grilled Carne Asada Street Tacos
Print RecipeRecipe Multiplier
Steak and Condiments
- 1 lb Flank Steak or Skirt Steak
- 18 ea Corn Tortillas
- Quick Chipotle Salsa
- Charred Tomatillo Salsa
- ½ ea White Onions ¼" diced
- ½ ea Bunch of Cilantro chopped
- 3 ea Limes cut into wedges
Carne Asada Marinade
- 1 ea Medium Onion rough chopped
- 8 ea Garlic Cloves
- 1 ea Chipotle Pepper in Adobo Sauce
- 1 ea Juice of 1 Orange
- 6 ea Juice of 6 Limes
- 2 tbsp Vegetable Oil
- ¼ cup Cilantro Stems and Leaves Packed
- 1 tbsp Agave Syrup or Honey
- 2 tsp Soy Sauce
- 3 tsp Worcestershire Sauce
- 1 tsp Cumin
- 1 tsp Corriander
- 1 tsp Cracked Black Pepper
- 1 tsp Kosher Salt
Instructions
Carne Asada Marinade
- In a food processor, add the onions, garlic and chipotle pepper. Pulse the processor to mince the ingredients.
- Scrape down the sides and pulse again.
- Add the orange juice, lime juice and oil.
- Add the cilantro and pulse to break down the cilantro.
- Add the remaining ingredients and pulse to incorporate all ingredients.
- Pour the marinade over the steak in a container or in a resealable bag.
- Marinate 12-24 hours.
Preparing the Condiments
- Chop the onion to ¼" dice, chop the cilantro.
- Slice limes into wedges.
- Prepare the Charred Tomatillo Salsa and the Quick Chipotle Salsa.
Grilling the Carne Asada
- Remove the steak from the marinade an hour before you are ready to grill. Leave at room temperature to prepare the meat for grilling.
- Heat your grill to high temperature. I recommend using a charcoal grill because it will help to produce the classic char on carne asada.
- Season the steak with Kosher salt before grilling. Sear the carne asada on the first side.
- Once the frist side has developed a char. Turn the meat to cook the second side.
- Cook the meat to your desired doneness. If cooking to medium well, the meat should still be flavorful and moist because of the marinade.
- Remove the steak from the grill and let rest before chopping.
- Heat the tortillas on the grill. Hold the tortillas in a towel until ready to serve.
- When ready to cut the meat, slice along the grain of the meat into ¼-½"wide strips.
- Cut the strips across the grain into ¼-½" dice.
- Assemble the tacos with your preferred condiments. Enjoy!
