Street Tacos de Carne Asada
Components:
For the Asada Carne:
- 1 1/2 pounds of skirt or flank steak
- one-fourth cup olive oil
- 1/4 cup fresh lime juice, or around two to three limes
- four minced garlic cloves
- One teaspoon of cumin powder
- One tsp of chili powder
- One tsp of smoky paprika
- One tsp salt
- half a teaspoon of pepper, black
- 1/4 cup fresh cilantro, chopped (for marinade)
- One minced jalapeño (for heat) is optional.
Regarding the Tacos:
- Tacos made of corn
- chopped onion
- chopped cilantro
- slices of lime
- salsa (you decide)
Guidelines:
Let the steak marinate.
- Mix the olive oil, lime juice, smoked paprika, garlic, cumin, chili powder, salt, black pepper, and cilantro in a bowl. For more heat, add the minced jalapeño, if using.
- Pour the marinade over the steak and place it in a shallow dish or resealable plastic bag. For maximum taste, marinate in the refrigerator for up to overnight or for at least an hour after sealing or covering.
Prepare the steak:
- Turn the heat up to medium-high on a grill or grill pan. Take the steak out of the marinade and let any extra marinade run off.
- To achieve the desired doneness, grill the steak for approximately 4–5 minutes on each side (135°F for medium-rare). Before slicing, let it a few minutes to rest.
Cut the steak into pieces:
- Cut the steak into thin strips against the grain.
Heat up the tortillas:
- Warm the corn tortillas on a griddle or grill until they are soft and start to get a little brown while the steak is resting.
Put the Tacos together:
- Top each tortilla with a couple of carne asada pieces. Add chopped cilantro and onion on top. Accompany with your preferred salsa and lime wedges.
Have fun!
These tasty, fresh carne aside street tacos are ideal for any kind of gathering. Savor your mouthwatering handmade tacos!