Everyone loves tacos and carne asada tacos are as authentic as they get. Flank steak is marinated in delicious flavors, grilled and sliced thinly and to add a little extra flavor, the tortillas are grilled as well.
Here in Southern California we are blessed with 2 things: year ’round great weather and a heavy Mexican cuisine influence and there is no end to the authentic Mexican food restaurants. Sometimes I don’t always feel like eating out when I’m craving Mexican food and the beauty of that is, it is so easy to get authentic tasting Mexican food at home. Because of the near idyllic weather, I am usually grilling pretty much year ’round, except for the few days of rain (of which I wish there were more because we have a serious drought).
Carne asada tacos are a popular Mexican street dish. Carne asada is thinly sliced beef, either flank or skirt steak, that is marinated for at least 8 hours and typically grilled to achieve a generous amount of charring.
I like to add a bit of American-style BBQ sauce and my recipe for chipotle bacon BBQ sauce gives the tacos a nice spicy-sweet kick to round out the flavors.
- Zest and juice of 4 oranges
- Zest and juice of 2 medium limes
- 1/3 cup red wine vinegar
- 1/3 cup fresh cilantro chopped
- 2 green onions chopped
- 2 cloves garlic. peeled
- 2 tablespoons soy sauce
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon + 1/2 teaspoon Mexican oregano
- 2 teaspoons + 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds flank or skirt steak
- 6 Flour tortillas
- To a blender add the orange zest, juice, red wine vinegar cilantro, green onion, soy sauce, cumin, 1 teaspoon oregano, 2 teaspoons chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend until smooth.
- To a large container with a lid, add the beef and pour over the marinade. Make sure it is well coated.
- Refrigerate for 8 hours.
- Allow the meat to sit at room temperature for 1 hour before grilling. * see note
- Preheat grill.
- Sprinkle one side of the meat with the 1/2 teaspoon oregano, 1/2 teaspoon chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill the meat on high for 4 minutes per side for medium, longer for medium well.
- Remove and allow the meat to rest for a few minutes.
- Grill the tortillas on 1 side.
- Slice the beef into thin strips and add to the tortillas. Top with salsa, fresh cilantro and chipotle BBQ sauce.