Carne Asada Street Tacos

Ingredients

Carne Asada

• 5 pounds of chuck flap, or your preferred beef cut
• 1 cup + 2 tablespoons orange juice
• 3/4 cup low-sodium tamari (or soy sauce)
• 2 tablespoons neutral oil (vegetable, canola, grapeseed, or avocado oil)
• 1 lime, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1/2 teaspoon Mexican oregano
• 1 bay leaf
• 4 sprigs cilantro, roughly chopped
• 2 garlic cloves, finely grated or minced
• 1/2 inch fresh ginger, grated or minced
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt
• Corn or flour tortillas (4-inch tortillas work best)

Topping Suggestions

• Chopped cilantro
• Diced onion
• Salsa roja or your favorite salsa
• Pico de gallo
• Guacamole
• Sour cream
• Cotija cheese
• Jalapeños (raw, roasted, or pickled)
• Fresh lime wedges

If you want to keep it classic street taco style, all you really need is onion, cilantro, and salsa.

Instructions

If you’re using chuck flap steak, slice the meat into strips about ¼ inch thick. For naturally thinner cuts like flank or skirt steak, you can leave them whole. 

Add the sliced lime to a large Ziploc bag and squeeze as much juice from the slices as possible before adding the rinds. Add the beef along with the orange juice, tamari, oil, onion, spices, herbs, garlic, ginger, salt, and pepper. Mix everything well so the meat is fully coated in the marinade. 

Let the meat marinate for at least 4 hours, though overnight is ideal if you have the time. While the meat marinates, prep your toppings so everything is ready to go once the grill gets hot. 

Once you’re ready to cook, heat a charcoal or gas grill to high heat – around 600°F if your grill has a thermometer. Grill the meat to your preferred doneness. If you’re using chuck flap steak, cook it at least to medium-well so the connective tissue has time to break down. If you’re using flank, skirt, or ribeye, cook it to your preferred doneness. 

One grilling technique worth trying is to keep flipping the meat every 30 seconds instead of only once. Repeated flipping builds a better crust, cooks the meat more evenly, and helps avoid that thick gray overcooked layer around the edges. Once cooked, let the meat rest for about 5 minutes. During that time, warm your tortillas on the grill or stovetop. Slice or chop the beef into bite-sized pieces, pile it into tortillas, and top however your heart desires. 

Final Thoughts

This dish can be served with rice and beans; however, it also works well as an easy finger food while watching sports or a movie with friends. Any leftover carne asada reheats nicely and can be turned into quesadillas, burrito bowls, or nachos.