Carne Asada

Carne Asada tacos are one of my favorite street foods I like to eat when I go to Mexico. I used to work in a catering job that sold tacos, and I can remember selling over 200 tacos in an hour using this recipe. Huge lines of people waiting to make their order. I always enjoyed hearing the compliments from the customers how delicious the tacos were. I like to focus on the meat before making a taco. I want to make sure the meat is nice and flavorful, so when you add your condiments, it is a bonus of flavor. Also, my preferred method to cook carne asada, is grilled over Mesquite lump charcoal. It adds a nice smokey flavor and has always been my favorite way of cooking it.



Carne Asada

This recipe can be reduced in half, the marinade is measured for 4lbs of meat.

Ingredients: 4 lbs Flap meat or skirt steak 1/4 cup soy sauce 1 orange squeezed 1 lime squeezed 1 tbsp garlic powder 1 tsp oregano crushed 1 sliced onion 1 cup cilantro chopped 1 tsp kosher salt 1 tsp black pepper 1 tbsp Worcestershire sauce


Condiment suggestions:

Chopped onions

Chopped cilantro

Green or red salsa

Cabbage

Lime or lemon

Guacamole

Or any of your favorite things you like to put in your tacos.

I like to let carne asada marinade for at least 24 hours. But if your tight on time, 4 hours is enough time to marinate your beef.

Cook your beef to your preference and enjoy your carne asada tacos!

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