Tacos de Carne Asada
From: Mexico
Servings:
4 (12-16 tacos)
Difficulty:
Medium
Ingredients
- 800g beef skirt or flank steak, thinly sliced against the grain
- For marinade: juice of 4 limes
- juice of 2 oranges
- ¼ cup olive oil
- 6 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper
- For serving: 12-16 small corn or flour tortillas (warmed)
- 1 onion, finely chopped
- ¼ cup cilantro, chopped
- 2 limes, cut into wedges
- Salsa roja or verde
Instructions
- 1. Combine lime juice, orange juice, olive oil, garlic, cumin, chili powder, oregano, salt, and pepper in a bowl.
- 2. Place beef slices in a bowl or resealable bag. Pour marinade over, ensuring all pieces are coated.
- 3. Marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 4. Heat a cast-iron skillet or grill to very hot. Working in batches, cook beef 2-3 minutes per side until charred and just cooked through. Do not overcrowd the pan.
- 5. Transfer to a plate and rest 5 minutes.
- 6. Warm tortillas in a dry skillet or over flame.
- 7. Assemble tacos: place meat on tortilla, top with chopped onion, cilantro, and salsa.
- 8. Serve with lime wedges on the side.
- 9. Eat immediately while warm.