Authentic Baja-Mexican Street Tacos (Carne Asada) recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 3 cups fresh orange juice, or more as needed 2 tablespoons finely chopped fresh cilantro 2 tablespoons freshly squeezed lime juice 1 teaspoon minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 pinch cayenne pepper 3 pounds trimmed skirt steaks 16 (6 inch) white corn tortillas, or as needed 1 white onion, chopped, or to taste 1 small bunch fresh cilantro, chopped, or to taste
Nutrition Info
- 154.8 caloriescarbohydrate: 16.9 gcholesterol: 19 mgfat: 4.3 gfiber: 1.9 gprotein: 12.2 gsaturatedFat: 1.6 gservingSize: -sodium: 178.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Authentic Baja-Mexican Street Tacos (Carne Asada)
Directions
-
Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.