Name: Carne Asada Tacos
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 lb (907 g) steak, thinly sliced (I recommend ribeye, sirloin, flankor skirt steak); Juice of 2 limes; Juice of 1 orange; 1 tbsp (15 ml) soy sauce; ½ cup (8 g) cilantro, chopped; 2 tsp (12 g) salt; ½ white onion, thinly sliced; 3 cloves garlic, minced; 1 tsp cumin; 1 jalapeño, chopped; 1 tsp oregano; ⅓ cup (80 ml) vegetable oil; ¼ cup (60 ml) dark beer (I typically use Modelo® Negra); 12 corn tortillas, for serving; Cilantro, for serving; Diced white onion, for serving; Salsa, for serving; Limes, for serving

Bursting with bold flavors and tender grilled goodness, these tacos pay homage to the vibrant street food culture of Mexico. Marinated in a zesty blend of citrus, garlic and spices, the succulent slices of beef are grilled to perfection, imparting an exuberant smokiness that will transport your taste buds south of the border. “Carne asada” translates to “grilled meat” in Spanish, and the dish is exactly that: thinly sliced cuts of beef, typically skirt or flank steak, marinated and then grilled over an open flame or on a barbecue. The roots of carne asada can be traced back to the ranching traditions of northern Mexico, particularly in states like Sonora, Chihuahua and Nuevo Leon. Cattle ranching was a significant part of the economy and culture in these regions, and as a result, beef became a staple ingredient in the local cuisine. These Carne Asada Tacos went viral on my social media with over 20 million views. The recipe had a huge impact on my following.

What will you need?

A thin cut of steak like skirt, sirloin, or flank. If you are willing to spend more money, I love using thin slices of ribeye.
Juice from fresh limes
Juice from fresh orange
Soy sauce. A lot of people say this is not traditional, but it add so much of that umami flavor
Fresh cilantro
Salt
White onion
Garlic
Cumin
Jalapeño
Mexican oregano. You can use regular if you cannot find it.
A neutral oil with a high smoke point like avocado oil or vegetable oil
A dark beer like Modelo Negra
Corn tortillas for serving
Diced onion, for serving
Your favorite salsa, for serving
Limes, for serving

How to make carne asada tacos

The best way to make these tacos is over a charcoal grill. It gives it that authentic smokey flavor that is so good. You can also use a propane grill or even a skillet over the stove to cook these.

Start by making a marinade. In a large bag, combine lime juice, orange juice, soy sauce, cilantro, salt, onion, garlic, cumin, jalapeño, oregano, vegetable oil and beer.

Pour the marinade over the steak and seal the bag, releasing as much air out as you can. Use your hands to massage the bag to coat the steak. Place the bag in the fridge and let marinate for 1 to 2 hours.

Start the grill about 30 minutes before cooking. For a gas grill, set it to medium-high. For a charcoal grill, let the coals burn until they are gray ash and still quite hot. A skillet on the stovetop can also be used in place of a grill.

Remove the steak from the fridge and scrape off any large pieces of the marinade. Once the grill is ready, place the meat on the hottest part and sear until dark marks start to appear underneath. Flip and sear until dark marks appear on the other side. This should take 1 to 2 minutes per side. Once both sides of the meat have a good sear, move it to a cooler part of the grill and flip every minute until you reach your desired doneness. The amount of time depends on the thickness of the steak, so I recommend using an instant read thermometer. I prefer medium (145F [65C]) for steak tacos.

Chop the meat into small pieces. Warm the corn tortillas on the grill. Assemble the tacos with the meat, cilantro, onion, salsa and a squeeze of lime.