Carne Asada Tacos
ID: f5189b50...
Create extremely tender and flavorful carne asada tacos using cheap cuts of steak like skirt steak or flank-style short ribs. This recipe features a signature citrus-beer marinade, charred salsa roja, and fresh toppings served on warm corn tortillas.
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🍳 Cooking Flow
Pre-season the steak cuts and let them rest while preparing the marinade. → Make the marinade by mixing toasted cumin, roasted onion-garlic paste, citrus juices, beer, oregano, cilantro, and olive oil. → Marinate the beef in the refrigerator for 4 to 24 hours, then bring to room temperature before cooking. → Prepare the salsa roja by charring the tomatoes, onions, garlic, and chiles, then blending with olive oil, cilantro, and lime juice. → Grill or sear the steak over high heat for 2-3 minutes per side, let it rest with a drizzle of lime juice and olive oil, and chop into small pieces against the grain. → Warm corn tortillas and assemble with the beef, salsa, guacamole, and fresh toppings.
Cooking Steps
Brief Cooking Order
Pre-season the steak cuts and let them rest while preparing the marinade. → Make the marinade by mixing toasted cumin, roasted onion-garlic paste, citrus juices, beer, oregano, cilantro, and olive oil. → Marinate the beef in the refrigerator for 4 to 24 hours, then bring to room temperature before cooking. → Prepare the salsa roja by charring the tomatoes, onions, garlic, and chiles, then blending with olive oil, cilantro, and lime juice. → Grill or sear the steak over high heat for 2-3 minutes per side, let it rest with a drizzle of lime juice and olive oil, and chop into small pieces against the grain. → Warm corn tortillas and assemble with the beef, salsa, guacamole, and fresh toppings.
Introduction
Create extremely tender and flavorful carne asada tacos using cheap cuts of steak like skirt steak or flank-style short ribs. This recipe features a signature citrus-beer marinade, charred salsa roja, and fresh toppings served on warm corn tortillas.
Step 1
Prepare the meat. If using flank-style short ribs, slice along the bone to remove it. If using skirt steak, cut it in half for easier handling and trim off any excess silver skin. Pay attention to the direction of the grain.
Step 2
Place the meat in a baking dish and season generously on all sides with 2.5 teaspoons of salt and 1 tablespoon of Worcestershire sauce. Cover and refrigerate while you make the marinade.
Step 3
Toast 1 teaspoon of cumin seeds in a dry skillet over low-to-medium heat for 3 to 4 minutes until highly fragrant. Grind them into a fine powder using a mortar and pestle, then transfer to a medium mixing bowl.
Step 4
In the same hot pan, add 1/2 of a diced yellow onion and 6 to 7 whole garlic cloves. Roast for 6 to 8 minutes, stirring occasionally, until slightly charred around the edges.
Step 5
Transfer the roasted onion and garlic to the mortar and pestle, and grind them until they form a smooth paste. Add this paste to the bowl with the ground cumin.
Ingredients List
Important Notes
Slicing the steak against the grain is the most crucial step to ensure the meat is incredibly tender and not chewy.
Pre-seasoning the meat with salt and Worcestershire sauce before adding the wet marinade helps the seasoning penetrate deeper into the fibers.
When blending hot roasted salsa ingredients, always remove the center cap of the blender's lid to safely vent steam and prevent pressure buildup.
Marinating the beef closer to 24 hours yields a much more flavorful and tender result than a shorter 4-hour marinade.
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