Tacos Carne Asada

Total Time:
2 hr 10 min
45 min
1 hr 5 min
20 min

4 servings (2 tacos per person)

  • 2 pounds flank or skirt steak, trimmed of excess fat
  • 1 recipe Mojo, recipe follows
  • Olive oil, for coating the grill
  • Kosher salt and freshly ground black pepper
  • 16 (7-inch) corn tortillas
  • Shredded romaine or iceberg lettuce, for serving
  • Chopped white onion, for serving
  • Shredded Jack cheese, for serving
  • 1/2 cup Pico de Gallo, recipe follows
  • 2 limes, cut in wedges for serving
  • Mojo:
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
  • Pico De Gallo:
  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, white and green parts, sliced
  • 1 Serrano chile, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.


In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

Pico De Gallo:

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Yield: 2 cups

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Pairs Well With

Crisp, refreshing light beer

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4.7 202
Any trick to modifying this to feed a crowd (25 or more people)? (Disregard rating. Needed to enter something to ask a question.) item not reviewed by moderator and published
jack cheese?? never ask get mexican recipes from a gringo. item not reviewed by moderator and published
So good that i was crowned taco king! item not reviewed by moderator and published
Some of the best Carne Asada Taco I've tasted. I marinated for 7 hours and the taste of the grilled skirt steak was of restaurant quality. Only thing I changed was the Pico de Gallo, I left out the olive oil because I wanted a clean refreshing taste and oils tend to make Pico de Gallo a little heavy. Even without the oil this is one of the be versions of Pico de Gallo I have ever tasted - it is delicious This will be my go to recipe for Carne Asada Tacos - and the Pico de Gallo too. item not reviewed by moderator and published
Very tasty! Worth the effort. item not reviewed by moderator and published
delicous :) kid love the recepe. item not reviewed by moderator and published
These are really good and easy. Of course these are restaurant quality food. Yum. I will make these often. item not reviewed by moderator and published
I made this for my husband for Fathers Day. He loves steak and is picky about southwestern food (being from New Mexico, he grew up on the real thing). This was great! I substituted adobo sauce for the jalapeños, otherwise I followed the mojo recipe exactly. Can't remember which cut of steak I used (something cheap that was on sale), but I marinated overnight and it came out juicy and perfect. We'll make it again! item not reviewed by moderator and published
Fantastic! Really, really delicious. Being from Southern California I've eaten lots of yummy carne asada and it's been disappointing that most of the recipes online that I've found include soy sauce or other distinctly none Mexican ingredients. These were seriously amazing, we could not get enough. I made everything exactly as the recipe said, plus I made guacamole and we added sour cream. Sooo good :) item not reviewed by moderator and published
This is a great recipe, however, I recommend using a better cut than flank. (skirt may be ok) I marinated the flanks steak over 5 hours and the end result was tough. I originally used sirloin and got great results. The local grocery store is not going to have a nice cut of flank. I also chopped the steak up into small pieces and marinated that way before pan searing. It came out wonderful that way. Make sure you add salt and pepper to the mojo or the flavors are pointless. I made that mistake once as well. Great recipe though! I have had friends and family over and they LOVED it. Try it with some avocado slices. item not reviewed by moderator and published
Monteray Jack was invented by a Mexican Friar. item not reviewed by moderator and published
Hello! I was wondering, how long do you marinate the sirloin for? Thank you! item not reviewed by moderator and published

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