Authentic Carne Asada Tacos Recipe for Flavorful Grilled Beef

• 3-4 lbs Skirt steak
• Soft flour tortillas
• Diced red onion
• Rough chopped cilantro
• Lime for finishing
• Salt for seasoning

Steak Marinade

• ¼ cup Soy sauce
• 4 cloves Garlic minced
• 2 tbsp Jalapeños diced
• 2 tbsp Rice wine vinegar
• 1 tbsp Lemon juice
• 1 tbsp Cumin
• 1 tbsp Mexican chili powder
• 2 tsp Red wine vinegar
• 2 tsp Oregano
• 2 tsp Onion powder

Roasted Pepper Salsa

• ½ Mango
• 2 Tomatoes
• 1 Jalapeño
• 1 Serrano pepper
• ½ Sweet onion
• 4 cloves Garlic
• Pinch of salt
• 1 tsp Oregano
• 1 tsp Cumin
• ½ Lime juiced

• Remove the skirt steaks from their packaging and pat them dry. Season both sides generously with salt and place in a medium or large mixing bowl.
• In a separate bowl combine the marinade ingredients: soy sauce, minced garlic, diced jalapeños, rice wine vinegar, lemon juice, cumin, Mexican chili powder, red wine vinegar, oregano and onion powder. Whisk until blended.
• Pour the marinade over the steaks and toss by hand so each piece is evenly coated. Cover and refrigerate for a minimum of 2 hours, up to 48 hours for deeper flavor.
• About one hour before grilling, preheat the grill and roast the mango, tomatoes, jalapeño, serrano, sweet onion and garlic cloves. Roast each item a few minutes per side—watch closely since they will finish at different times.
• Remove stems and seeds from the peppers, then combine the roasted mango, tomatoes, onion, jalapeño, serrano, garlic, a pinch of salt, oregano, cumin and lime juice in a food processor or molcajete. Pulse to a balanced, slightly chunky salsa and set aside.
• Grill the marinated skirt steaks directly over hot coals or a hot grill. Cook 3–4 minutes per side for medium-rare, or until about 125°F internal for a rare-medium finish. Remove and let rest 6–8 minutes before slicing.
• While the meat rests, warm tortillas on a flat griddle or plancha. For cheesy tacos, toast one tortilla, add quesadilla cheese, top with another tortilla, flip, and toast about 60 seconds. Repeat for the number of tacos you need.
• Slice the rested steak into bite-sized pieces or thin strips for easier eating.
• Assemble the tacos: start with the skirt steak, add a spoonful of the roasted pepper salsa, then top with diced red onion, chopped cilantro and a squeeze of fresh lime juice.
• Serve immediately and enjoy with family and friends.