Tacos Carne Asada Recipe
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Cook time: 
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Serves: 6
  • 2 pounds flank steak, trimmed and cut with the grain into 5- to 6-inch lengths
For Marinating the Steak (red Mojo sauce):
  • 4 garlic cloves, minced
  • 2-4 small chili pepper, minced
  • 1 large handful fresh cilantro leaves, finely chopped
  • 1 tablespoons salt
  • 1 teaspoon ground black pepper
  • 2 limes, juiced
  • 1 orange, juiced
  • ⅓ cup white vinegar
  • ½ cup olive oil
  • 1 tablespoons salt
  • 1 teaspoon ground black pepper
  • ⅓ cup olive oil for coating the grill
For serving:
  • 16 (7-inch) corn tortillas
  • Shredded romaine or iceberg lettuce
  • Chopped white onion
  • Shredded Jack cheese
  • 2 limes, cut in wedges
Pico de Gallo:
  • 2 vine-ripe tomatoes, chopped
  • ½ medium red onion, chopped
  • 1 green onions, sliced
  • 1 chile pepper, minced
  • 1 small handful fresh cilantro leaves, chopped
  • 2 garlic cloves, minced
  • ½ lime, juiced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  1. Marinate the steak with red Mojo sauce. In a bowl, mash together the garlic, chili peppers ( 2 or 4 depends on how spicy you like), cilantro, salt, and pepper to make a paste. Add limes juice, orange juice, vinegar, and oil. Shake it up really well to combine. Pour the marinade over the steak, wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, the best time is around 4 hours, it allows the citrus acid to tenderizes the meat and absorbs all the flavor.
  2. Preheat an outdoor grill or a ridged grill pan over medium-high flame. Clean and oil the grilling grate, to prevent the meat from sticking.
  3. Pull the steak out of the marinade and season the steak on both sides with salt and pepper.
  4. Grill steaks immediately over high heat, until browned on both sides and cooked until desired doneness, about 5 to 7 minutes per side for medium.
  5. 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. Slice steaks against the grain into ¼ inch strips.
  6. Before serving, need to make Pico De Gallo. In a bowl, mix all ingredients – tomatoes, onions, pepper, cilantro, garlic, lime juice, oil, and salt together. Toss thoroughly. Let it sit for 15 minutes to allow the flavors to mix.
  7. Warm the tortillas on a grill for about a minute on each. Assemble tacos by stacking 2 warm tortillas and adding the steak down the center, sprinkle with some lettuce, onion. On the top with a sprinkle of the onion relish and a large spoonful of the pureed salsa Pico De Gallo, add as much cheese as you like. Garnish with lime wedges.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/tacos-carne-asada-recipe