Tacos de carne asada, or grilled steak tacos, are a delicious and flavorful dish that can be enjoyed by people of all ages. This classic Mexican dish is made with marinated grilled steak, fresh tortillas, and a variety of toppings such as guacamole, salsa, sour cream, and cheese. Whether you're looking for a quick and easy weeknight meal or a festive dish to serve at your next party, beef tacos are a great option. With so many variations on the traditional recipe, you're sure to find a combination that you and your family will love.
Let's cook with our recipes!
TACOS CARNE ASADA
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
- In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
- Yield: approximately 1 1/4 cups
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
- Yield: 2 cups
TACOS DE CARNE ASADA
A sure crowd pleaser of flavorful steak with a southwestern twist! Serve with soft flour tortilla shells, lettuce, pico de gallo, and guacamole.
Provided by HANNAHMONSTER
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
- Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
- Grill until slightly charred and light pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 2.8 g, Cholesterol 35.7 mg, Fat 21.7 g, Fiber 0.7 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 295 mg, Sugar 0.7 g
CARNE ASADA TACOS
Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef.
Provided by DIALIEN
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
- In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
- Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
- To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
Nutrition Facts : Calories 472.2 calories, Carbohydrate 40.1 g, Cholesterol 69.2 mg, Fat 22.8 g, Fiber 12.9 g, Protein 30.4 g, SaturatedFat 3.7 g, Sodium 873 mg, Sugar 4.8 g
CARNE ASADA TACOS RECIPE BY TASTY
These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!
Provided by Katie Aubin
Categories Dinner
Time 17h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
- Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
- In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
- Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
- Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
- Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
- Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
- Enjoy!
Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams
CARNE ASADA TACOS OR AL PASTOR TACOS
I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.
Provided by Vic Voss
Categories World Cuisine Recipes Latin American Mexican
Time 6h40m
Yield 6
Number Of Ingredients 26
Steps:
- Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
- Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
- Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
- Heat tortillas in a microwave safe plate until warm, about 1 minute.
- Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.9 g, Cholesterol 36.4 mg, Fat 8.8 g, Fiber 8.8 g, Protein 26.7 g, SaturatedFat 2.8 g, Sodium 1336.6 mg, Sugar 4.5 g
TAQUERIA STYLE TACOS - CARNE ASADA
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
Provided by STANICKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 26
Steps:
- Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
- In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
- Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
- Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Nutrition Facts : Calories 369 calories, Carbohydrate 32.2 g, Cholesterol 44.1 mg, Fat 19.7 g, Fiber 5 g, Protein 18.1 g, SaturatedFat 6.9 g, Sodium 839.8 mg, Sugar 2.3 g
BEEF CARNE ASADA SOFT TACOS
Treat your family to restaurant-style steak tacos tonight!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- In small bowl, stir Guacamole Seasoning (from dinner kit) into mashed avocado until well blended. Press plastic wrap onto surface of guacamole, and refrigerate. Stir again before serving.
- In medium bowl, stir Beef Seasoning (from dinner kit), water, lime juice and 1 tablespoon of the oil. Dip whole steak (unsliced) into seasoning mixture until well coated on all sides.
- In 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Carefully add whole steak to hot oil. Cook 2 to 3 minutes on each side. Surface of steak will be charred in spots. Remove skillet from heat, and let steak rest in skillet 5 minutes to allow juices to settle.
- Transfer steak to cutting board, leaving juices in skillet. Cut across grain into thin strips. Return steak strips to skillet, and combine with steak juices. Cook steak strips over medium-high heat 1 to 2 minutes or until desired doneness.
- Remove Tortillas (from dinner kit) from bag. To heat in microwave, place stack of tortillas on microwavable plate. Cover with microwavable waxed paper. Microwave on High 45 to 60 seconds or until warm. (To heat in oven, wrap tortillas in foil; place on cookie sheet. Bake at 325°F about 10 minutes or until warm.)
- Spoon steak strips onto tortillas. Top with guacamole, desired toppings and a squeeze of fresh lime juice. Cover and refrigerate leftovers.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 2 g, TransFat 1 g
CARNE ASADA TACOS
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
Provided by katamaran
Categories Meat
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate in refrigerator overnight.
- In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
- Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
- Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
- Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Nutrition Facts : Calories 395, Fat 20.4, SaturatedFat 7.3, Cholesterol 75.3, Sodium 918.4, Carbohydrate 28.4, Fiber 4.6, Sugar 3.1, Protein 26.1
Tips:
- Choose the right cut of beef: Flank steak, skirt steak, or hanger steak are all good choices for carne asada tacos.
- Marinate the beef: This will help to tenderize the meat and infuse it with flavor. You can use a variety of marinades, but a simple combination of olive oil, garlic, lime juice, and spices is always a winner.
- Cook the beef over high heat: This will help to create a nice char on the outside of the meat while keeping the inside juicy and tender.
- Slice the beef against the grain: This will make the meat more tender and easier to chew.
- Serve the tacos with your favorite toppings: Some popular choices include guacamole, salsa, sour cream, and cheese.
Conclusion:
Carne asada tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or for a fun party appetizer. With a little planning and effort, you can easily make carne asada tacos at home that are just as good as, if not better than, the ones you get from your favorite Mexican restaurant.
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