Mexican Carne Asada Tacos Recipe (Grilled Citrus Steak Tacos)
Mexican carne asada tacos recipe with citrus-marinated grilled steak, warm corn tortillas, onion, cilantro and lime. Taqueria flavour at home.
This Mexican carne asada tacos recipe gives you the smoky, juicy, lime-bright steak tacos you find at taco stands across Mexico, made with a simple citrus marinade, a very hot grill and warm corn tortillas. It is one of the easiest ways to feed a crowd, and every part of it can be prepared ahead.
Carne asada simply means "grilled meat" in Spanish. In northern Mexico, especially Sonora, Chihuahua and Nuevo León, it is more than a dish: it is the weekend gathering itself. Saying "vamos a hacer una carne asada" means friends, family, a charcoal grill, cold drinks and a long afternoon. The cattle country of the north is known for its beef, so the meat is the star, while taquerías chop it finely and pile it into small tortillas with raw onion, cilantro and salsa.
The flavour comes from two things. First, the marinade: orange and lime juice, garlic, jalapeño, cilantro, cumin and a little chile powder. The acid seasons the surface and softens thin cuts, but it works fast, so two to eight hours is enough. Second, the heat. Thin steak needs a fierce grill or a smoking cast-iron pan so the outside chars before the inside overcooks. Resting the meat and slicing it across the grain is what keeps every bite tender.
The best cuts are skirt steak, called arrachera in Mexico, or flank steak. Both are thin, full of beefy flavour and take a marinade well. Flap meat or thinly sliced sirloin also work. If you have no grill, use a heavy pan over the highest heat and cook in batches. For the tortillas, small corn tortillas are traditional, and taquerías often stack two per taco so they do not tear. Flour tortillas are common in the north too, though they contain gluten.
Serve the tacos simply: chopped white onion, cilantro, a squeeze of lime and a spoon of salsa verde or salsa roja. Add sliced radishes, grilled spring onions (cebollitas) and charro beans on the side for a full carne asada spread. Guacamole is welcome, and leftover meat makes excellent burritos or quesadillas the next day.
Watch how it is made on our YouTube channel: https://youtube.com/shorts/4WZZWGb0tgs
Watch how it is made
Ingredients
- 900 g skirt steak (arrachera) or flank steakSubstitute: flap meat or thin-cut sirloin
- 120 ml fresh orange juice
- 60 ml fresh lime juice
- 60 ml olive oil or neutral oil
- 4 garlic cloves, minced
- 1 jalapeño, finely choppedSubstitute: serrano chile for more heat
- 20 g fresh cilantro, chopped (for the marinade)
- 1 tsp ground cumin
- 1 tsp ancho chile powderSubstitute: mild chili powder
- 1 tsp dried Mexican oreganoSubstitute: regular dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 16 small corn tortillas
- 1 white onion, finely chopped
- 15 g fresh cilantro, chopped (for serving)
- 2 limes, cut into wedges
- 120 ml salsa verdeSubstitute: salsa roja or pico de gallo
Method
- Blend the marinade. Whisk or blend the orange juice, lime juice, oil, garlic, jalapeño, cilantro, cumin, chile powder, oregano, salt and pepper until well combined.
- Marinate the steak. Put the steak in a dish or zip bag, pour over the marinade and turn to coat. Chill for at least 2 hours and up to 8 hours. Do not go past 12 hours, because the citrus will make the surface mushy.
- Bring it to room temperature. Take the steak out 30 minutes before cooking, lift it out of the marinade and pat it dry with paper towels. A dry surface chars instead of steaming.
- Heat the grill. Heat a charcoal or gas grill, or a cast-iron pan, until it is very hot, about 10 minutes. You want strong, direct heat.
- Grill the steak. Cook skirt steak for 3 to 4 minutes per side, or flank steak for 5 to 6 minutes per side, until well charred and about 55 to 57°C in the thickest part for medium.
- Rest the meat. Move the steak to a board and rest it for 10 minutes so the juices settle back into the meat instead of running out when you cut it.
- Warm the tortillas. While the meat rests, heat the tortillas on the grill or a dry pan for about 30 seconds per side until soft with a few charred spots. Stack them in a clean cloth to keep warm.
- Slice against the grain. Find the direction of the muscle fibres and cut across them into thin strips, then chop the strips into small pieces, taquería style.
- Build the tacos. Stack two tortillas per taco, add a generous spoon of carne asada, then top with chopped onion, cilantro, salsa and a squeeze of lime. Serve straight away.
Skirt steak is the most authentic choice, but always slice it against the grain or it will be chewy. Keep the marinade time between 2 and 8 hours; longer is not better with citrus. If cooking indoors, use a smoking-hot cast-iron pan, cook in batches and open a window. Carne asada is pronounced KAR-neh ah-SAH-dah. Leftover meat keeps 3 days in the fridge; reheat it quickly in a hot pan so it crisps instead of drying out.
Frequently asked questions
What cut of meat is best for carne asada tacos?
Skirt steak, known as arrachera in Mexico, is the classic choice, followed closely by flank steak. Both are thin and beefy, take marinade well and cook quickly over high heat. Flap meat and thin sirloin are good alternatives.
How long should I marinate carne asada?
Marinate for 2 to 8 hours. Because the marinade contains orange and lime juice, going much longer than 12 hours can make the surface of the meat soft and mushy.
Can I make carne asada without a grill?
Yes. Use a heavy cast-iron pan or griddle over the highest heat, pat the meat dry and cook it in batches so the pan stays hot. You will still get a good char.
What toppings go on authentic carne asada tacos?
In Mexico the classic toppings are finely chopped white onion, cilantro, a squeeze of lime and salsa. Guacamole, radishes and grilled spring onions are common extras. Cheese and sour cream are not traditional for taquería-style tacos.
How do you pronounce carne asada?
Carne asada is pronounced KAR-neh ah-SAH-dah. The name means grilled meat in Spanish.
Are carne asada tacos gluten-free?
This version is gluten-free when you use 100% corn tortillas and check that your salsa and chile powder have no added wheat. Flour tortillas contain gluten.
