Authentic Carne Asada Mexican Street Tacos: A Beginner-Friendly Recipe

Ingredients

• 1 1/2 lbs flank steak or skirt steak
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 12 small corn tortillas
• 1/2 cup diced white onion (or red onion for stronger flavor)
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving
• Crumbled cotija cheese (optional)
• Optional: Salsa, guacamole, jalapeños, or hot sauce for extra toppings
• 3 ripe tomatoes, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1-2 jalapeño peppers, seeded and finely chopped
• Juice of 1 lime
• Salt and black pepper, to taste

Instructions

1. 1

   Step 1: Marinate the Steak

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   Start by preparing the marinade. In a medium bowl, whisk together the olive oil, lime juice, chopped cilantro, minced garlic, ground cumin, chili powder, smoked paprika, black pepper, and salt.

3. 3

   Place the steak in a resealable bag or a shallow dish, pour the marinade over it, seal, and refrigerate for at least 2-4 hours—or ideally, overnight—for maximum flavor absorption.

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   Step 2: Preheat the Pan

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   Heat a large cast-iron skillet or heavy-bottomed pan over high heat. The pan should be very hot to ensure you get a beautiful sear on the steak.

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   Step 3: Cook the Steak

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   Once the skillet is hot, remove the steak from the marinade, letting any excess drip off. Place the steak in the hot pan and cook for 3-5 minutes per side, depending on the thickness and how well you like your meat cooked. For medium-rare, aim for an internal temperature of 130°F.

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   Step 4: Rest and Slice

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   Once the steak is cooked, transfer it to a cutting board and let it rest for 5-10 minutes to retain the juices. Then, slice it thinly against the grain. Slicing against the grain results in a more tender texture.

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    Step 5: Warm the Tortillas

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    While the steak rests, warm the tortillas in the same skillet or a separate dry skillet over medium heat for about 30 seconds per side, until they are pliable and lightly charred.

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    Step 6: Assemble the Tacos

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    To assemble the tacos, add the sliced carne asada to each warm tortilla. Top with diced onions, chopped cilantro, and a generous squeeze of fresh lime. If you’d like to elevate the flavor, add salsa, guacamole, or sliced jalapeños.

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    Step 7: Serve

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    Serve the tacos immediately with extra lime wedges and any additional toppings on the side. Enjoy!