We love any and all tacos, but Mexican style are our favorite. These marinated carne asada tacos have a ton of flavor and I love this recipe. The steak needs to marinate for 24 hours, so plan ahead on this one.
The marinade for the meat is tasty combination of dried Mexican chilies, chipotle chiles in adobo, fresh orange and lime juice, fish sauce, soy sauce, garlic, cilantro, cumin and corinader plus some salt, pepper and sugar. Half the the marinade is used on the steak and the other half is used as salsa when eating.
You can cook the steak a few ways. My favorite is to sous vide it, then chop into bite sized pieces and sear it with some of the salsa to get good caramelization on it. Another good method is the grill, which gives good flavor and nice char. You can also pan sear as well.
I made some salsa verde to go on these as well as the marinade salsa, because I love the freshness and spiciness of it.
Carne Asada Tacos
- 3 dried ancho chilies stemmed and seeded
- 3 dried guajillo chilies stemmed and seeded
- 2 whole chipotle peppers canned in adobo
- 3/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 6 cloves garlic
- 1/2 small bunch cilantro
- 1 tsp cumin
- 1 tsp coriander
- 2 tbsp brown sugar
- salt and pepper
- 2 lbs skirt or flank steak trimmed and cut into 5-6 inch lengths
- warm corn tortillas, avocado, diced onion, fresh cilantro, salsa verde for serving
- Place dried chilies on a plate and microwave for 10-20 seconds. Add to a blender jar. Add the rest of the marinade ingredients and blend until smooth, adding a little water if needed. It should be thick, but spoonable.
- Season with salt and pepper. Place half of the marinade in a container and cover and place in the fridge. Season the other half with additional salt and cover the steak with it. Seal in a plastic bag and marinate it overnight.
- Heat your grill and place steak on the hottest spot. Turn a few times to get good and charred all over and cook until the center is 120. Transfer to a cutting board and let rest for 10 minutes, then slice against the grain and chop. Serve in tortillas with salsa.
- If using sous vide, sous vide at 135 for 2 hours, then slice and chop and pan sear with some of the marinade until caramelized.