Description
Sizzling Mexican Street Tacos with Carne Asada offer authentic flavors straight from Mexican street vendor traditions. Marinated beef, fresh cilantro, and warm tortillas create a simple yet irresistible meal you’ll crave again and again.
Ingredients
Scale
- 2 lbs (900g) skirt or flank steak
- ¼ cup (60ml) orange juice
- ¼ cup (60ml) lime juice (about 2 limes)
- ¼ cup (60ml) olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- salt and black pepper, to taste
- 12 small corn tortillas
- ½ cup white onion, diced
- ¼ cup cilantro, fresh and chopped
- lime wedges, for serving
- salsa, for garnish (optional)
Instructions
- Marinade Preparation: Blend citrus juices, olive oil, herbs, and spices in a large mixing bowl to create a robust flavor base for the protein.
- Meat Marination: Thoroughly coat beef in the marinade, refrigerate for minimum 60 minutes to tenderize and infuse deep flavors.
- Grill Preparation: Preheat grill to high heat, removing meat and allowing excess marinade to drain for optimal caramelization.
- Protein Cooking: Sear beef quickly, grilling 4-5 minutes per side to achieve medium-rare doneness, carefully monitoring cooking progression.
- Meat Resting: Transfer grilled meat to a cutting board, allowing internal juices to redistribute and enhance tenderness.
- Tortilla Warming: Heat corn tortillas on grill or cast-iron skillet, creating slight char and improving flexibility.
- Taco Assembly: Slice meat against the grain into delicate strips, layer on warm tortillas, and top with finely chopped white onions and fresh cilantro.
- Final Touches: Finish tacos with a lime juice squeeze and optional salsa, serving immediately to maintain peak flavor and temperature.
Notes
- Marinate Strategically: Let beef soak in citrus-based marinade for 1-2 hours maximum to prevent protein breakdown and maintain meat’s natural texture.
- Grill with High Heat: Ensure cooking surface reaches scorching temperatures around 450-500°F for perfect caramelization and crispy meat edges.
- Slice Precisely: Cut meat against grain at a 45-degree angle, creating thin 1/4-inch strips to guarantee maximum tenderness and easy chewing.
- Temperature Control: Rest grilled meat for 5-7 minutes, covering loosely with foil to retain heat and allow internal juices to redistribute, preventing dryness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 310
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg