Carne Asada, which translates to “grilled meat,” is beef, usually skirt steak or flank steak, that has been marinated and then grilled or seared to impart a charred flavor. The marinade can vary but typically includes ingredients like lime juice, garlic, cilantro, and various spices, enhancing the meat’s flavor and tenderness.

The dish is known for its smoky, tangy flavor profile, with the marinade ingredients complementing the natural flavor of the beef. The grilling process adds a distinctive charred taste.

Carne Asada is commonly sliced and served in tacos, burritos, or fajitas. It can also be found as a main dish, often accompanied by grilled vegetables, rice, and beans. So here’s simple carne asada tacos and here’s how you make it!

INGREDIENTS

500g (1lb) of skirt steak or flank steak

Corn tortillas

1 white onion, finely chopped

Fresh cilantro, chopped

2 limes, cut into wedges

Salt and pepper to taste

MARINADE

2 garlic cloves, minced

1 tsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1/4 cup lime juice

2 tbsp olive oil

Salt and pepper to taste

HERE’S HOW YOU MAKE IT!

Marinate the Steak:

• In a bowl, combine garlic, cumin, paprika, oregano, lime juice, olive oil, salt, and pepper. Mix well.
• Place the steak in a resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Marinate for at least 1 hour or overnight in the refrigerator.

Prepare Toppings:

• Chop the onion and cilantro. Set aside.
• Cut the limes into wedges.

Cook the Steak:

• Preheat a grill or skillet over medium-high heat.
• Remove the steak from the marinade and season with salt and pepper.
• Cook the steak for 3-4 minutes on each side for medium-rare, or until desired doneness.
• Let the steak rest for a few minutes, then slice it thinly against the grain.

Warm the Tortillas:

• Heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on each side, or until slightly charred and pliable.

Assemble the Tacos:

• Place a few slices of steak on each tortilla.
• Top with chopped onion and cilantro.
• Serve with lime wedges for squeezing over the tacos.

You can also add other toppings such as sliced avocado, salsa, or a sprinkle of cotija cheese.

SAUCES THAT GOES WELL WITH TACOS

1. Salsa Verde

Ingredients:

500g (1lb) tomatillos, husked and rinsed

2-3 serrano or jalapeño peppers, stemmed

1/2 white onion, chopped

2 cloves garlic

1/2 cup fresh cilantro leaves

Salt to taste

1-2 tbsp lime juice

Instructions:

1. Place the tomatillos and peppers in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the tomatillos are soft.
2. Drain the tomatillos and peppers and transfer them to a blender. Add the onion, garlic, and cilantro. Blend until smooth. Season with salt and lime juice to taste.

2. Salsa Roja

Ingredients:

4-5 ripe tomatoes, chopped

2-3 dried or fresh chili peppers (such as guajillo or chipotle), stemmed and seeded

1/2 white onion, chopped

2 cloves garlic

Salt to taste

1-2 tbsp lime juice (optional)

Instructions:

1. If using dried chilies, rehydrate them by soaking in hot water for 20-30 minutes.
2. In a blender, combine the tomatoes, chili peppers, onion, and garlic. Blend until smooth.
3. Pour the mixture into a saucepan and simmer over medium heat for about 10 minutes, stirring occasionally. Season with salt and lime juice to taste.

3. Guacamole

Ingredients:

2 ripe avocados

1/4 cup finely chopped onion

1/4 cup chopped fresh cilantro

1-2 jalapeño peppers, finely chopped (remove seeds for less heat)

2 tbsp lime juice

Salt to taste

Instructions:

1. Halve the avocados and remove the pits. Scoop out the flesh into a bowl.
2. Mash the avocados with a fork, leaving some chunks for texture.
3. Stir in the onion, cilantro, jalapeños, lime juice, and salt. Adjust seasoning to taste.

4. Pico de Gallo (Fresh Tomato Salsa)

Ingredients:

3-4 ripe tomatoes, finely chopped

1/2 white onion, finely chopped

1/4 cup chopped fresh cilantro

1-2 jalapeño peppers, finely chopped (remove seeds for less heat)

2 tbsp lime juice

Salt to taste

Instructions:

1. In a bowl, combine the tomatoes, onion, cilantro, jalapeños, lime juice, and salt. Mix well and let it sit for a few minutes to allow the flavors to meld.

5. Chipotle Sauce

Ingredients:

1 cup mayonnaise or sour cream

2-3 chipotle peppers in adobo sauce, chopped

1-2 tbsp adobo sauce (from the can of chipotles)

1-2 tbsp lime juice

Salt to taste

Instructions:

1. In a bowl, combine the mayonnaise or sour cream, chipotle peppers, adobo sauce, lime juice, and salt. Mix well until smooth.

6. Cilantro-Lime Crema

Ingredients:

1 cup sour cream or Mexican crema

1/4 cup chopped fresh cilantro

2 tbsp lime juice

Salt to taste

Instructions:

1. In a bowl, mix together the sour cream or crema, cilantro, lime juice, and salt until well combined.

7. Avocado Salsa

Ingredients:

2 ripe avocados, chopped

2-3 tomatillos, husked and chopped

1-2 jalapeño peppers, chopped (remove seeds for less heat)

1/4 cup chopped fresh cilantro

2 tbsp lime juice

Salt to taste

Instructions:

1. In a blender, combine the avocados, tomatillos, jalapeños, cilantro, lime juice, and salt. Blend until smooth, adding a little water if needed to reach the desired consistency.

8. Habanero Salsa

Ingredients:

2-3 habanero peppers, stemmed and chopped (use gloves when handling)

1 ripe tomato, chopped

1/2 white onion, chopped

2 tbsp lime juice

Salt to taste

Instructions:

1. In a blender, combine the habanero peppers, tomato, onion, lime juice, and salt. Blend until smooth.
2. Taste and adjust the seasoning as needed. Be cautious with the amount of habanero pepper you use, as it is very spicy. Start with one pepper and add more to increase the heat level according to your preference.

These sauces can be stored in the refrigerator for a few days and are best served fresh. Enjoy them with your tacos or any other Mexican dishes!