If you’re looking for a new taco recipe for Taco Tuesday, or any other day of the week, you might like to try this recipe for carne asada tacos. They’re so tasty and feature juicy steak as well as a fragrant homemade salsa and plenty of onion relish.
Ground beef might be your usual taco choice but steak really elevates the tacos and makes them top tier! Flank steak is marinated to make these and the marinating adds so much incredible south of the border flavor to the meat.
The meat comes out so tender and tasty and you’ll probably want to nibble on some while you assemble the tacos. It is hard to resist! As for the salsa, it’s made with chilies, tomatoes, garlic, and onion, and roasting the chilies adds a wonderful smoky undertone to their already great flavor.
Why You’ll Love the Recipe
These marinated steak tacos are so good. They take a while to make but they are well worth it because of the amazing flavors they offer.
How to Serve Them
Add your favorite toppings and serve these as soon as they’re assembled while they’re still hot.
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Can You Make Them Ahead?
Yes, you can prepare the different components ahead of time and just cook the meat and serve when ready.
Storage Instructions
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions
You can add sour cream, Mexican cheese, avocado, or guacamole on top to counteract the spiciness if you wish.
You’re going to love these sensational tacos. They’re nice to make if you have guests coming for dinner because the flavors are awesome.
Carne Asada Tacos with Homemade Salsa
Ingredients
FOR THE CARNE ASADA:
- 3 pounds flank steak
- ½ cup soy sauce
- ⅓ cup white vinegar
- Juice of 2 limes
- 4 minced garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
FOR THE ONION RELISH:
- 1 chopped white onion
- Juice of 1 lime
- ½ cup chopped cilantro
FOR THE SALSA:
- 2 chopped tomatoes
- 2 chopped jalapenos
- 4 peeled garlic cloves
- 1 quartered white onion
- 4 dried red chilies
- Salt and black pepper to taste
- TOPPINGS:
- 2 cups grated cotija cheese
- 32- ounce package corn tortillas
- 2 limes cut into wedges
Instructions
- Whisk the vinegar, oil, garlic, soy sauce, garlic, and lime juice, and then whisk in the salt, pepper, oregano, paprika, garlic powder, chili powder, and cumin.
- Put the steak in a dish and pour the marinade over it, turning it over to coat both sides.
- Cover and marinate in the refrigerator overnight or for a minimum of 6 hours.
- Combine the onion relish ingredients, and then cover and refrigerate.
- Heat a skillet and toast the dried chilies in there for a few minutes before soaking them in water for 30 minutes.
- Preheat the oven to 450°F.
- Roast the tomatoes, jalapenos, garlic, and onions on a baking sheet for 20 minutes.
- Transfer the roasted veggies into a blender, add salt and black pepper, and blend until smooth.
- Heat some oil in a skillet.
- Cut the steak into strips and cook until done.
- Warm the tortillas and then add the steak, relish and salsa on top, along with your chosen toppings.
- Enjoy!
