Carne Asada Tacos + How-To Video
User Reviews
5
Carne Asada Tacos + How-To Video
Description
This recipe begins by marinating skirt steak in Corona beer for two hours, then transferring it to a container where a carne asada marinade is applied. The steak is refrigerated for an additional three hours to absorb flavors. Grilling is done over extremely hot heat for a brief period—about three minutes per side for skirt steak—to achieve a smoky, seared surface while maintaining juiciness inside. The steak rests for five minutes after grilling before slicing thinly against the grain.
Meanwhile, corn tortillas are grilled briefly until slightly charred to add flavor and pliability. To assemble, tortillas are topped with refried beans on the grilled surface, then sliced steak, crumbled cotija cheese, chopped cilantro, and a squeeze of lime. This layering combines textures and fresh, savory flavors.
This preparation is characteristic of Mexican carne asada tacos, pairing rich meat flavor with bright garnishes and warm tortillas. The beer marinade tenderizes, and the short, intense grilling seals in juices while adding a grilled crust.
No other special serving suggestions are given. The detailed marination and high-heat cooking steps ensure the iconic texture and taste of carne asada tacos.
Ingredients
- 2 lbs skirt steak
- 1 Corona beer or your favorite beer
- carne asada marinade
Assembly
- 12 corn tortillas
- refried beans
- 1 cup cotija cheese , crumbled
- 2 lime quartered
- 1/2 cup cilantro , chopped, lightly packed
Instructions
- Marinate the steak in Corona beer for two hours, covered, in the refrigerator.
- Meanwhile, make the carne asada marinade and store it in the fridge until you're ready to use it. After marinating the steak in beer, transfer the steak to a clean container and pour the asada marinade over the meat.
- Cover the container and transfer it to the refrigerator for 3 hours.
- Start your grill. Use the highest heat possible. I mean smoking, blistering, searingly hot. For skirt steak, grill 3 minutes per side, or 5 minutes per side for flank steak (depending on the thickness and how you like it cooked). Remove carne asada from heat and allow it to rest for 5 minutes.
- While meat is resting, grill the tortillas on each side until slightly charred.
- Slice carne asada thinly across the grain and serve with refried beans spread on grilled tortillas. Top asada tacos with crumbled cotija cheese, chopped cilantro and a squeeze of lime.
Notes
- Nutrition information provided is for the carne asada steak only, excluding tortillas and toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 254kcal | 13% |
| Carbohydrates | 6.8g | 2% |
| Protein | 16.1g | 32% |
| Fat | 16.7g | 26% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 9.6g | 48% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49.1mg | 16% |
| Sodium | 372.9mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2.3g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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