When it comes to Mexican cuisine, few dishes can match the sheer joy of a plate of Carne Asada Tacos (steak tacos). A staple of Mexican food culture in Southern California, they're a beloved part of the culinary scene in San Diego, where you're sure to find a taco truck serving up mouthwatering carne asada at various events. While an authentic Mexican recipe for carne asada is traditionally cooked over an open flame using a cut of beef like flank steak or skirt steak, creating your own at home with a cast iron skillet and pre-chopped carne picada is a delicious twist on this beloved classic. Carne Picada is finely chopped beef, not to be confused with ground beef. This is one of my favorites for a quick, easy recipe on a weeknight, perfect a for Taco Tuesday family dinner!
Carne asada tacos originated in Mexico. The term "carne asada" translates to "grilled meat" in Spanish, accurately describing the primary cooking method used to prepare this dish. While the specific origins are not definitively known, carne asada has been a part of Mexican cuisine for many years and is enjoyed throughout the country. It typically consists of marinated and grilled beef, often served in warm tortillas and accompanied by various toppings and salsas, making it a popular and beloved street food and restaurant dish in Mexico.
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Simple Marinade Ingredients
- Chili Powder
- Paprika
- Garlic Powder
- Cayenne Pepper
- Onion Powder
- Cumin
- Oregano Powder
- Black Pepper
- Sea Salt
- Lime Juice
- Orange Juice
- Olive Oil
Instructions
Warm corn tortillas in a cast iron skillet and place in a tortilla warmer until ready to serve (you could use flour tortillas if you don't like the texture of corn tortillas).
The secret to carne asada tacos lies in the flavorful marinade. Chili powder, paprika, garlic powder, cayenne pepper, onion powder, cumin, and oregano powder are mixed with lime juice, orange juice, and a drizzle of olive oil, covered with plastic wrap, and then marinated for 2-4 hours.
Heat up your cast iron skillet over medium-high heat. Once it's nice and hot, add your marinated carne asada. Sear it, allowing the meat to cook without stirring for a few minutes and a nice crust to form.
Once your carne asada is cooked to your preferred level of doneness, load each tortilla with a generous portion of meat. Top it with pico de gallo and a sprinkle of fresh cilantro and chopped white onion along with a little hot sauce like Cholula.
Try our simple recipe for Pico de Gallo. It is quick and makes a great addition to any Mexican dish.
Hint: Before adding meat to a cast iron skillet, ensure it's extra hot to ensure a nice sear. Alternatively, if you have a flat-top grill like a Blackstone, you can prepare the meat outside.
Substitutions
If you don't like corn tortillas, you can substitute with flour tortillas.
Variations
Customizing these to suit your taste is easy. Here are some ideas for additional toppings:
- Shredded iceberg lettuce
- Cheddar Cheese
- Guacamole
- Sour Cream
- Cotija Cheese
Equipment
- Cast Iron Skillet
- Large Bowl
- Sharp Knife
- Food Processor (optional)
Storage
These tacos don't stand up well to freezing. You could cook the meat and freeze it for up to six months.
FAQ
Marinated grilled beef, typically used in tacos.
Common options include flank steak, skirt steak, or even pre-chopped carne picada if you use a skillet or flat-top.
No! While grilling is traditional, stovetop cooking in a cast iron skillet or a flat-top grill is a great alternative.
Warming the tortillas is essential for soft and pliable tacos. Using a comal or cast iron skillet and warming the tortillas to 10-20 seconds per side usually does the trick.
Usually, "arrachera" refers to beef skirt steak. When it's grilled, it's referred to as "carne asada." In the United States, this cut of meat is frequently used for making fajitas. While "carne asada" translates to "roasted beef," it can also be made from other cuts of beef, such as flank steak.
Easy Carne Asada Tacos Recipe (Street Style)
Equipment
- Cast Iron Skillet
- Tortilla Warmer
- Food Processor Optional (You can chop the pico de gallo)
- Sharp Knife
Ingredients
- 2 lbs Carne Picada You can find it at Aldi or Walmart
- 2 tablespoon Lime Juice
- 1 tablespoon Orange Juice
- 2 tablespoon Olive Oil
- 10 Corn Tortillas
- ¼ Cup Finely Chopped White Onion
- ¼ Cup Finely Chopped Cilantro
- 1 Cup Pico de Gallo Recipe Here: https://blessedotb.com/pico-de-gallo/
Carne Asada Seasoning
- 1 tablespoon Chili Powder
- ½ tablespoon Paprika
- ¼ teaspoon Cumin
- ½ teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Tajin
- ⅛ teaspoon Cayenne Pepper
Instructions
- To prepare the carne picada, in a large bowl mix it with carne asada seasoning, lime, orange juice, and olive oil. Stir the mixture thoroughly, cover the bowl with plastic wrap, and let it rest in the fridge for at least 30 minutes, but no more than 24 hours. Ideally, the mixture should marinate for 2-4 hours for the best flavors.
- Prepare the pico de gallo by finely chopping the ingredients or using a food processor on the chop setting. https://blessedotb.com/pico-de-gallo/
- Warm the corn tortillas in a separate cast iron skillet and store in a tortilla warmer until ready to serve.
- Heat up a cast iron skillet on medium-high heat. Add the carne picada to the pan in batches, taking care not to overcrowd the pan. Sear it, allowing the meat to cook without stirring for a few minutes and a nice crust to form. Once it's all cooked, return it to the pan to warm it up.
- Once your carne asada is cooked to your preferred level of doneness, load each tortilla with a generous portion of meat. Top it with pico de gallo (I like to chop it in a food processor; it's easier to keep in the taco that way and a time saver on a weeknight) – and a sprinkle of fresh cilantro and chopped white onion along with a little hot sauce like Cholula.
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