Street Tacos De Carne Asada Recipe

Introduction

Street Tacos De Carne Asada are a flavorful and satisfying way to enjoy tender, marinated beef wrapped in warm corn tortillas. This recipe captures the authentic taste of Mexican street food, perfect for a casual weeknight dinner or a festive gathering.

Ingredients

• 2 lbs carne asada beef (flank or skirt steak works great)
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon cracked black pepper
• 3 tablespoons canola oil
• 1 serrano pepper, sliced
• ½ roma tomato, diced
• ½ white onion, finely diced
• 6–8 oz. Dos Equis beer or similar light Mexican beer
• 32 small street taco corn tortillas
• ½ cup diced white onion (for topping)
• ½ cup roughly chopped fresh cilantro
• Lime wedges, salsa, and avocado for serving (optional)

Instructions

1. Step 1: In a small bowl, stir together cumin, kosher salt, garlic powder, and cracked black pepper to create the seasoning blend.
2. Step 2: Coat the carne asada thoroughly with the spice mixture. Slice the meat into thin strips, then dice into bite-sized pieces for easy taco assembly.
3. Step 3: Place the seasoned meat in a large resealable plastic bag or bowl. Add the sliced serrano pepper, diced tomato, and onion. Pour in the beer and mix well to coat. Marinate for at least 15 minutes, or refrigerate up to 1 hour for deeper flavor.
4. Step 4: Heat canola oil in a large skillet over medium-high heat. Add the entire marinated mixture and cook, stirring occasionally, for about 20 minutes until the liquid evaporates and the meat is browned.
5. Step 5: Warm the tortillas on a skillet or comal until pliable. Alternatively, microwave them under a damp paper towel for 30 seconds.
6. Step 6: Spoon the hot carne asada into each tortilla. Top with diced white onion, chopped cilantro, and optional lime, salsa, or avocado slices.

Tips & Variations

• Use skirt steak if you want a more tender and flavorful result, but flank steak works well too.
• For extra heat, leave some serrano pepper seeds in or add more peppers to the marinade.
• Swap the beer for fresh lime juice and orange juice for a citrusy marinade variation.
• Warm tortillas covered with a clean kitchen towel to keep them soft and flexible.

Storage

Store leftover carne asada in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the meat tender. Warm tortillas separately just before serving to avoid dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beef for carne asada?

Yes, while flank and skirt steak are traditional and ideal for their texture and flavor, you can also use sirloin or flank steak as alternatives, but cook times and tenderness may vary.

Do I have to use beer in the marinade?

No, beer adds a subtle depth of flavor, but you can substitute it with a mixture of lime and orange juice or just use water with the seasonings if preferred.

Street Tacos De Carne Asada Recipe

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★★★★★

4.6 from 79 reviews

• Author: Simon
• Total Time: 35 minutes to 1 hour 35 minutes
• Yield: Approximately 32 tacos 1x

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Description

These Street Tacos de Carne Asada feature tender, marinated skirt steak cooked with a flavorful blend of spices and fresh ingredients, served on warm corn tortillas with traditional toppings like onion, cilantro, and lime. Perfect for an authentic Mexican street food experience at home.

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Ingredients

Scale 1x2x3x

For the Carne Asada:

• 2 lbs carne asada beef flank or skirt steak
• 1 tablespoon cumin
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 1 teaspoon cracked black pepper
• 3 tablespoons canola oil
• 1 serrano pepper, sliced
• ½ roma tomato, diced
• ½ white onion, finely diced
• 6–8 oz. Dos Equis beer or similar light Mexican beer

For Assembly:

• 32 small street taco tortillas (corn tortillas preferred)
• ½ cup diced white onion
• ½ cup roughly chopped fresh cilantro
• Lime wedges, salsa, and avocado for serving (optional)

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Instructions

1. Mix the Seasonings: In a small bowl, stir together the cumin, kosher salt, garlic powder, and cracked black pepper. This spice blend forms the base of the marinade and helps bring out the deep, smoky flavors of the meat.
2. Season and Dice the Meat: Coat the carne asada thoroughly with the spice mixture. Slice the meat into thin strips, then dice it into bite-sized pieces. This makes for easy taco assembly and better flavor distribution in every bite.
3. Marinate the Carne Asada: Transfer the seasoned meat to a large resealable plastic bag or bowl. Add the sliced serrano pepper, diced tomato, and onion. Pour in the beer and mix well to coat. Let the meat marinate for at least 15 minutes—or refrigerate it for up to 1 hour for deeper flavor.
4. Cook the Carne Asada: Heat canola oil in a large skillet over medium-high heat. Once hot, add the entire marinated mixture. Stir occasionally and cook for about 20 minutes, until the liquid has fully evaporated and the meat is nicely browned.
5. Warm the Tortillas: Heat the tortillas on a skillet or comal until warm and pliable. You can also microwave them under a damp paper towel for 30 seconds.
6. Assemble the Tacos: Spoon the hot carne asada into each tortilla. Top with diced white onion and fresh chopped cilantro. Add a squeeze of lime, a dollop of salsa, or a few slices of avocado for an extra kick.

Notes

• For more tender meat, marinate the carne asada for up to 1 hour.
• Using corn tortillas is traditional and preferred for authentic flavor.
• If you want spicier tacos, add extra sliced serrano peppers or your favorite hot sauce.
• Leftover carne asada can be refrigerated and reheated for quick meals.
• Feel free to substitute light Mexican beer with a non-alcoholic beer for a kid-friendly version.

• Prep Time: 15 minutes (plus up to 1 hour marinating)
• Cook Time: 20 minutes
• Category: Street Food
• Method: Frying
• Cuisine: Mexican

Keywords: Carne Asada, Street Tacos, Mexican Tacos, Skirt Steak Tacos, Grilled Beef Tacos, Authentic Mexican Recipe