Carne asada is perhaps the most popular taco of northern Mexico. Thinly sliced beef is marinated in a fresh citrus marinade with garlic and herbs, then grilled at a high temperature to a juicy piece of meat with a lightly smoky flavour.
Tacos de carne asada
Region: Northern Mexico
Tacos de carne asada
Region: Northern Mexico
Method
01
Make the marinade
Mix the orange juice, lime juice, sunflower oil, soy sauce and the finely chopped garlic in a large dish. Add the cumin, smoked paprika, oregano, chilli powder, black pepper and the sea salt and stir everything well.
02
Marinate the meat
Put the bavette or skirt steak in the marinade and make sure the meat is completely covered. Cover the dish and marinate in the fridge for at least 4 hours, but preferably 8 to 12 hours.
03
Grill the meat
Take the meat out of the fridge approx. 30 minutes before cooking. Heat a cast-iron griddle pan, barbecue or baking tray over a very high heat. Grill the meat approx. 3 to 4 minutes per side for a nice medium. Then leave to rest for 5 to 10 minutes under aluminium foil.
04
Slice the meat
Cut the steak with a sharp knife against the grain into thin slices. Then roughly chop the slices into small pieces, so they can be distributed easily over the tortillas.
05
Warm the tortillas
Briefly warm the corn tortillas in a dry frying pan or directly over a gas flame until soft and lightly toasted. Keep them warm under a clean tea towel.
06
Assemble the tacos
Distribute the carne asada over the warm tortillas. Garnish with finely chopped white onion and fresh coriander. Serve immediately with lime wedges and the various salsas.
07
Serve
Serve the tacos straight from the grill with salsa roja, salsa verde and guacamole. A portion of Mexican rice, refried beans or grilled corn on the cob completes the dish.
Tips & notes
Preferably use bavette or skirt steak. These cuts have plenty of flavour and stay juicy when grilled briefly at a very high temperature. Always leave the meat to rest for a moment and slice it against the grain; that way the pieces stay wonderfully tender, exactly as you get them in an authentic Mexican restaurant. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Use chicken thigh instead of beef for a lighter version.
- Add a sliced jalapeño to the marinade for extra heat.
Contains:
Gluten
Soya
Serve with
- Salsa roja
- Salsa verde
- Arroz rojo (Mexican rice)
- Refried beans (frijoles refritos)
- Guacamole
| Calories | 815 kcal |
|---|---|
| Protein | 52 g |
| Carbohydrates | 79 g |
| Fat | 34 g |
| Fibre | 10 g |
Estimated values, calculated from standard nutritional values per ingredient.
