Authentic Carne Asada Tacos with Fresh Red Salsa – Mexican Street Food Perfection
These authentic carne asada tacos bring vibrant Mexican street food flavors straight to your kitchen. The recipe features perfectly marinated and grilled skirt steak, fresh homemade red salsa, and warm corn tortillas. This citrus-forward marinade tenderizes the beef while infusing bold flavors. Lime, orange, garlic, and smoky spices create restaurant-quality results that rival your favorite taqueria. The combination of char-grilled carne asada and spicy red salsa creates an unforgettable experience. Traditional Mexican toppings complete these perfect tacos. They’re ideal for Taco Tuesday, weekend gatherings, or any craving for authentic Mexican cuisine. This impressive recipe is surprisingly easy to make at home.
Mastering the Art of Grilling Perfect Carne Asada
The secret to exceptional carne asada lies in understanding both marinade and grilling techniques. The perfect balance requires tender interior and charred exterior. Skirt steak and flank steak are the preferred cuts for authentic carne asada. Their muscle fibers break down beautifully when marinated in acidic citrus juices. Their thin profile allows for quick, high-heat cooking that develops incredible flavor. The marinade should penetrate the meat for at least 2 hours. Overnight marination yields the most tender and flavorful results. When grilling, use the hottest part of your grill for characteristic char and smoky flavor. The steak should sizzle aggressively when it hits the grates. Carne asada is best cooked to medium-rare or medium doneness. Overcooking these lean cuts will result in tough, chewy meat. Work quickly over high heat, typically 3-4 minutes per side. Let the meat rest before slicing against the grain for maximum tenderness.
The Power of Citrus Marinades and Traditional Mexican Seasonings
Authentic carne asada gets its distinctive flavor from perfectly balanced ingredients. Acidic citrus juices, aromatic garlic, and warm Mexican spices work together. They both tenderize and flavor the beef simultaneously. Fresh lime juice provides bright acidity and helps break down tough muscle fibers. Orange juice adds natural sweetness and additional tenderizing enzymes.
This creates incredibly juicy results. Soy sauce might seem unusual in Mexican cuisine, but it adds umami depth. It also helps the meat develop better browning during grilling. Fresh jalapeño provides mild heat and grassy flavor. Cilantro contributes distinctive herbaceous notes essential to authentic Mexican cuisine. The spice blend of cumin, chili powder, and smoked paprika creates the warm, earthy base. This combination defines proper carne asada seasoning. For the red salsa, dried chiles de árbol provide clean heat. Guajillo chiles contribute mild smokiness and deep red color. These dried chiles must be rehydrated and blended. This creates the smooth, restaurant-style salsa that perfectly complements the grilled beef.
Essential Tips and Variations for Perfect Carne Asada Tacos
Several crucial techniques will elevate your carne asada tacos from good to spectacular. Always slice the cooked steak against the grain. This cuts through the muscle fibers and ensures tender, easy-to-chew pieces. Allow the meat to rest for 5-10 minutes after grilling. This redistributes juices before slicing. When warming tortillas, use a dry skillet or griddle to create slight char marks. This enhances their flavor. You can also wrap them in damp paper towels and microwave for 30 seconds. For authentic presentation, serve tacos simply with traditional toppings.
Use diced white onion, fresh cilantro, lime wedges, and your homemade red salsa. Avoid overloading with too many toppings that mask the beautiful beef flavor. If skirt steak isn’t available, flank steak works excellently. It may need slightly longer marinating time. For variation, try adding a splash of Mexican beer to the marinade. You can also incorporate chipotle peppers for extra smokiness. The red salsa can be made 2-3 days ahead. It actually improves in flavor as it sits. Consider making extra carne asada for meal prep. It’s delicious in burrito bowls, quesadillas, or served over rice.
Ingredients
Carne Asada:
- 2-3 lbs skirt steak or flank steak
- 2 limes, juiced (about ¼ cup lime juice)
- 2 oranges, juiced (about ½ cup orange juice)
- 6 garlic cloves, minced
- 1 jalapeño, seeded and minced
- ½ cup fresh cilantro, chopped
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1½ teaspoons kosher salt
Red Salsa:
- 4-5 Roma tomatoes
- 2-3 dried chiles de árbol
- 2 dried guajillo chiles
- 1 small white onion, quartered
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1 tablespoon white vinegar or lime juice (optional)
- 2 tablespoons fresh cilantro (optional)
For Serving:
- 16-20 small corn tortillas
- 1 white onion, finely diced
- ½ cup fresh cilantro, chopped
- Lime wedges
- Optional: Mexican crema, queso fresco, avocado slices
Step-by-Step Instructions
Step 1: Prepare and Marinate the Carne Asada
Begin by patting the skirt steak or flank steak completely dry with paper towels. Trim any excess fat or silver skin. If using a very long piece of skirt steak, cut it into manageable 8-10 inch sections. This makes handling easier and ensures more even cooking. In a large mixing bowl, whisk together the marinade ingredients. Combine fresh lime juice, orange juice, minced garlic, minced jalapeño, and chopped cilantro. Add soy sauce, olive oil, cumin, chili powder, smoked paprika, black pepper, and kosher salt.
Whisk until well combined. The marinade should smell bright and aromatic with a good balance of citrus and spices. Place the prepared steak in a large zip-top bag or shallow dish. Pour the marinade over it, ensuring all surfaces are well coated. Massage the marinade into the meat and refrigerate for at least 2 hours. Overnight marination (up to 24 hours) will yield the most tender and flavorful results. Turn the bag or flip the steak halfway through marinating for even flavor distribution.
Step 2: Prepare the Red Salsa
While the meat marinates, prepare your fresh red salsa. First, remove the stems and seeds from the dried chiles de árbol and guajillo chiles. Heat a dry skillet over medium heat. Toast the dried chiles for 30-60 seconds until fragrant. Be careful not to burn them as this will create bitter flavors. Transfer the toasted chiles to a bowl and cover with hot water.
Allow them to rehydrate for 15-20 minutes until softened. Meanwhile, char the Roma tomatoes. Use a grill, open gas flame, or broiler until the skins are blackened and blistered in spots. Turn occasionally for even charring. This charring process adds essential smoky flavor to the salsa. Once the chiles are softened and the tomatoes are charred, drain the chiles. Add them to a blender along with the charred tomatoes, quartered white onion, garlic cloves, and kosher salt. Blend until smooth, adding a splash of the chile soaking liquid if needed for consistency. Taste and adjust seasoning. Add white vinegar or lime juice for brightness and fresh cilantro if desired. Strain through a fine-mesh sieve for ultra-smooth texture. Leave unstrained for more rustic consistency.
Step 3: Prepare the Grill and Remove Meat from Marinade
Preheat your grill to high heat, aiming for 450-500°F. Alternatively, preheat a cast-iron skillet over high heat if cooking indoors. Clean and oil the grill grates thoroughly to prevent sticking. Remove the marinated steak from the refrigerator 15-20 minutes before cooking. This allows it to come closer to room temperature for more even cooking. Remove the steak from the marinade and pat it lightly with paper towels. Remove excess liquid while keeping some marinade for flavor.
Too much moisture will prevent proper searing and char development. Discard the used marinade as it has been in contact with raw meat. Season the steak very lightly with additional salt and pepper if desired. The marinade should have provided sufficient seasoning. Have your serving platters and warm tortillas ready. Carne asada is best served immediately after cooking.
Step 4: Grill the Carne Asada to Perfection
Place the marinated steak on the hottest part of your grill. Cook without moving for 3-4 minutes, allowing it to develop beautiful char and grill marks. The meat should sizzle aggressively when it hits the grates. If it doesn’t, your grill isn’t hot enough. Flip the steak and cook for an additional 3-4 minutes for medium-rare to medium doneness.
Cooking time depends on thickness. Skirt steak is typically thinner and will cook faster than flank steak. Use a meat thermometer to check for doneness. Aim for 130-135°F for medium-rare or 135-140°F for medium. Avoid cooking beyond medium as these lean cuts will become tough and chewy. If you notice flare-ups from the marinade, move the steak to a slightly cooler part temporarily. The exterior should be nicely charred while the interior remains pink and juicy.
Step 5: Rest and Slice the Meat Properly
Once the carne asada reaches your desired doneness, immediately transfer it to a cutting board. Tent loosely with foil. Allow the meat to rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat. It ensures maximum tenderness and prevents juice loss when slicing. While the meat rests, warm your corn tortillas on the grill for 30-60 seconds per side.
They should have light char marks and be heated through. You can also warm them in a dry skillet over medium-high heat. Stack the warmed tortillas and wrap in a clean kitchen towel. This keeps them warm and pliable. After resting, slice the carne asada against the grain into thin strips, about ¼-inch thick. Look for the direction of the muscle fibers and cut perpendicular to them. This is essential for tender, easy-to-chew pieces.
Step 6: Assemble and Serve the Tacos
Set up a taco assembly station with all your components. Include warm tortillas, sliced carne asada, red salsa, diced white onion, chopped cilantro, and lime wedges. To assemble each taco, place 2-3 ounces of sliced carne asada on a warm corn tortilla. Top with a spoonful of red salsa, diced onion, and fresh cilantro. Serve immediately with lime wedges for squeezing over the tacos just before eating.
Traditional carne asada tacos are served simply to showcase the quality of the meat. You can offer additional toppings like Mexican crema, crumbled queso fresco, or sliced avocado on the side. Provide plenty of napkins and encourage guests to eat the tacos with their hands. This creates the most authentic experience. Any leftover carne asada can be stored in the refrigerator for 3-4 days. Reheat gently for use in other Mexican dishes.
Ingredients
Method
- Marinate steak in citrus juices, garlic, jalapeño, cilantro, soy sauce, oil, and spices for 2-24 hours.
- Toast dried chiles and rehydrate in hot water for 15-20 minutes. Char tomatoes until blackened.
- Blend rehydrated chiles with charred tomatoes, onion, garlic, and salt until smooth for salsa.
- Preheat grill to high heat (450-500°F) and remove steak from marinade.
- Grill steak 3-4 minutes per side until charred outside and medium-rare inside (130-135°F).
- Rest meat 5-10 minutes, then slice against the grain. Serve on warm tortillas with salsa and toppings.
Notes
- Always slice against the grain for tender meat
- Can substitute flank steak if skirt steak unavailable
- Red salsa improves in flavor after 24 hours
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Conclusion
These authentic carne asada tacos represent the pinnacle of Mexican street food. Simple ingredients transform into something extraordinary through proper technique and traditional preparation methods. The combination of perfectly marinated and grilled steak, smoky red salsa made from dried chiles, and fresh toppings creates an incredible taco experience. These tacos rival the best taquerias in Mexico.
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