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Taqueria-Style Tacos - Carne Asada
Taqueria-Style Tacos - Carne Asada
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
120 minutes
Succulent carne asada tacos featuring juicy marinated steak, spicy salsa, and cotija cheese in soft tortillas for an authentic taqueria experience.
Ingredients:
  • 3 pounds flank steak
  • 0.5 cup soy sauce
  • 0.5 cup olive oil
  • 0.33333334326744 cup white vinegar
  • 4 cloves garlic, minced
  • 2 limes, juiced
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 white onion, chopped
  • 0.5 cup chopped fresh cilantro
  • 1 lime, juiced
  • 4 dried New Mexico chile pods
  • 2 large tomatoes, chopped
  • 1 white onion, quartered
  • 4 cloves garlic, peeled
  • 2 jalapeno peppers, chopped
  • 1 pinch salt and black pepper
  • 1 (32 ounce) package corn tortillas
  • 2 cups grated cotija cheese
  • 2 limes, cut into wedges
Instructions:
  • Place the flank steak in a spacious glass baking dish.
  • Create a flavorful marinade by combining soy sauce, oil, vinegar, 4 cloves of garlic, lime juice, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika in a bowl until fully mixed. Pour over steak, ensuring both sides are coated. Cover with plastic wrap and refrigerate for 1 to 8 hours.
  • Prepare the relish by combining diced onion, freshly chopped cilantro, and zesty lime juice in a small bowl. Let the flavors mingle as you move on to the next step.
  • Prepare the salsa: Begin by preheating your oven to 450 degrees F (230 degrees C. Then, warm a skillet over medium-high heat. Toast the chile pods in the skillet for a few minutes until fragrant; next, place them in a bowl of water to soak for 30 minutes.
  • Spread tomatoes, 1 onion, 4 cloves of garlic, and jalapeños on a baking sheet. Roast in the preheated oven for about 20 minutes until vegetables are golden brown.
  • Combine vegetables, soaked chiles, salt, and pepper in a blender or food processor and blend until smooth.
  • Take the steak out of the marinade, letting any extra drip off, and discard the marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat, then add the steak. Cook and stir until fully cooked and most of the liquid has evaporated.
  • Heat tortillas in a dry skillet over low heat for 1 minute per side until warm.
  • Lay steak on tortillas, add relish and salsa. Sprinkle with cotija cheese, garnish with lime wedges, and enjoy.

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