Carne Asada Street Tacos
I love getting the Carne Asada Street Tacos at our favorite Mexican restaurant.
So of course I wanted to try making a copycat recipe for them at home.
Maybe it’s the teacher in me that wanted to looked up “Carne Asada” in the dictionary.
It translates as “grilled steak”, and is, by definition, a grilled piece of flank or skirt steak with Mexican seasonings.
Street tacos are slightly different from regular tacos.
And I’m a HUGE fan of traditional taco trucks!
They are typically 2 small corn tortillas with meat, chopped cilantro, and onions.
No fancy-schmanciness of lettuce, cheese and sour cream is traditional.
I did break the rules slightly by adding cotija cheese to mine, but hey…every once in a while I can turn into a rebel đŸ˜‰
How to Make Carne Asada Street Tacos
The ingredient list seems long, but most of it I had already.
In a food processor add 1 bunch of cilantro, fresh lime and orange juice, olive oil, garlic, a jalapeno (no seeds), and some mexican seasonings.
I went with chili powder, paprika, salt, pepper, cumin, cinnamon, and red pepper flakes for some heat.
I added honey for a touch of sweetness as well.
Blend it all together and this is your marinade and street taco sauce.
1/2 cup of this mixture will go over the flank steak for several hours or overnight to marinate.
The remaining mixture will go into a saucepan and simmer for about 10 minutes.
It will reduce, thicken, and develop a unique flavor that will be perfect for topping the tacos.
When it’s time to grill the steak, it will take about 4 to 5 minutes per side on a medium grill.
I also grill the corn tortillas to char them slightly on both sides.
I like to set out a taco bar for everyone to make their own đŸ™‚
Let the steak rest and slice it thinly against the grain for the tacos.
Assemble these adorable Carne Asada Street Tacos and top with more chopped cilantro, the street taco sauce, and some crumbled cotija cheese.
Doubling up on the corn tortillas is recommended because they are very fragile, but I still prefer using just one.
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Sometime in the middle of photo shoots I can’t help but eat đŸ™‚ Carne Asada Street Tacos were calling my name đŸ˜‰
More recipes for taco yumminess for you…
“Tacos and Tequila” Chicken Wings
Chicken Tacos with Grilled Corn and Poblano Salsa
Catfish Street Tacos Recipe
Black and Blue Steak Tacos
Chicken Birria Tacos
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Carne Asada Street Tacos
Marinated steak served as yummy tacos!
Ingredients
- 2 pound flank steak (or skirt steak)
- 2 bunches cilantro stems removed
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup olive oil
- 4 cloves garlic
- 1 jalapeno seeds and ribs removed
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 1 Tbsp kosher salt
- 1 Tbsp honey
- 1 tsp cumin
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp red pepper flakes (or more for extra spice)
- 24 street taco size tortillas (corn or flour)
- 8 oz cotija cheese
Instructions
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Place the flank steak in a dish or gallon size plastic bag.
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In a blender or food processor add 1 bunch of the cilantro (save the other bunch for taco topping) orange juice, lime juice, olive oil, garlic, jalapeno, chili powder, paprika, salt, honey, cumin, pepper, cinnamon, and red pepper flakes. Blend 45 seconds or until evenly mixed.
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Pour 1/2 cup of this mixture over the steak, massaging into the meat. Let marinate several hours or overnight.
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Pour the remaining mixture in a saucepan, bring to a boil and reduce heat to simmer for 8-10 minutes, stirring occasionally. Set aside to use a street taco sauce.
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Grill the flank steak over medium heat for 4 to 5 minutes per side. Let it rest for 10 minutes, cut thin slices against the grain.
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Place the corn tortillas on the grill for a few seconds per side to warm them and char them slightly. Chop the other bunch of cilantro. (I do this while the steak is resting)
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Assemble the tacos by adding steak slices in the center of each tortilla. Top with cilantro, the street taco sauce, and cotija cheese.
Note: If using corn tortillas it is recommended to double up because they are fragile.
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