Carne asada is more than just a recipe; it is a cultural cornerstone of Mexican cuisine, representing community, celebration, and the art of open-fire cooking. When you learn how to make Mexican tacos carne asada, you are mastering the balance of smoky char, bright citrus, and tender beef. Whether you are hosting a backyard “asado” or simply looking to elevate your weeknight dinner, the secret lies in the quality of the meat, the depth of the marinade, and the heat of the grill.
Selecting the Best Cut of Beef
The foundation of any great carne asada is the beef. In traditional Mexican cooking, “carne asada” literally translates to “grilled meat,” but specific cuts are preferred for their ability to absorb flavor and cook quickly over high heat.
Flank Steak vs. Skirt Steak
The two most popular choices are flank steak and skirt steak. Skirt steak is the traditional favorite because of its high fat content and intense beefy flavor. It is a thin, long cut with a coarse grain that creates deep pockets for the marinade to penetrate. However, it can be tough if not handled correctly. Flank steak is a leaner, thicker alternative. While it is slightly less flavorful than skirt steak, it is very tender when marinated properly and sliced against the grain.
Alternative Cuts for Budget and Flavor
If you cannot find skirt or flank, you might look for flap meat (also known as sirloin tip trim) or thinly sliced chuck eye. Flap meat is highly underrated; it possesses a texture similar to skirt steak but is often more affordable. Regardless of the cut you choose, ensure the meat is sliced relatively thin—about 1/2 inch thick—to ensure it cooks rapidly and develops a beautiful crust without drying out in the center.
The Science of the Perfect Marinade
A common misconception is that carne asada is just grilled steak with salt. While salt is essential, a complex marinade is what distinguishes authentic Mexican street tacos from a standard grilled steak.
The Acid Component
Citrus is non-negotiable. The acid in lime juice and orange juice serves two purposes: it acts as a tenderizer by breaking down tough muscle fibers, and it provides a bright, zingy contrast to the rich fat of the beef. Many traditional recipes use a combination of both to balance the sharp sourness of the lime with the subtle sweetness of the orange.
Aromatics and Spices
To build a deep flavor profile, you need a robust blend of aromatics. Freshly minced garlic is a must, along with dried oregano—preferably Mexican oregano, which has a more citrusy, floral note than the Mediterranean variety. Ground cumin adds an earthy warmth, while chili powder or smoked paprika provides a hint of spice and color. For those who enjoy a bit of heat, adding chopped jalapeños or a splash of liquid from a can of chipotles in adobo can take the marinade to the next level.
Oil and Soy Sauce: The Secret Ingredients
Including a neutral oil, such as avocado or vegetable oil, helps distribute the fat-soluble flavors of the spices and prevents the meat from sticking to the grill. A surprising but effective addition used by many modern chefs is a splash of soy sauce or Worcestershire sauce. These ingredients provide umami, which enhances the natural savory qualities of the beef and helps achieve a better Maillard reaction (the chemical reaction that creates a browned crust).
Step-by-Step Preparation and Marinating
Once you have your ingredients, the process is straightforward but requires patience.
Preparing the Meat
Start by trimming any excessive, thick membranes from the steak, but leave some of the intramuscular fat, as this will render down and flavor the meat. Pat the meat dry with paper towels before placing it in a large glass dish or a heavy-duty resealable plastic bag.
The Marinating Timeline
Pour the marinade over the beef, ensuring every inch is coated. Massage the liquid into the grain of the meat. For the best results, let the meat marinate in the refrigerator for at least 4 hours. If you are in a rush, 1 hour will suffice, but 8 to 12 hours is the “sweet spot” for maximum tenderness. Avoid marinating for more than 24 hours, as the high acid content can eventually turn the texture of the meat mushy.
Mastering the Grill
Carne asada demands high, intense heat. You want to sear the outside quickly to create a charred crust while keeping the inside juicy.
Charcoal vs. Gas
While a gas grill is convenient, a charcoal grill fueled by lump charcoal or briquettes provides the authentic smoky flavor that defines carne asada. If using charcoal, wait until the coals are covered in a light gray ash and are glowing red. If using a gas grill, preheat it on high for at least 15 minutes.
The Searing Process
Clean and oil your grill grates to prevent sticking. Place the steak directly over the hottest part of the fire. For a standard skirt steak, you will only need about 3 to 5 minutes per side. The goal is an internal temperature of 130 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. Do not overcook carne asada; because the cuts are thin, they can go from juicy to rubbery very quickly.
The Importance of Resting
Once the meat comes off the grill, resist the urge to cut it immediately. Transfer the steak to a cutting board and tent it loosely with foil. Let it rest for at least 10 minutes. This allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. If you cut too early, all that flavorful juice will run out onto your board, leaving the meat dry.
The Art of the Slice
The way you cut the meat is just as important as how you cook it. Look at the steak to identify the direction of the muscle fibers (the grain). Always slice the meat perpendicular to these fibers. Slicing “against the grain” breaks up the long, tough fibers, making the meat feel incredibly tender in your mouth. For tacos, it is best to slice the meat into thin strips first, then rotate them and dice them into small, bite-sized cubes.
Selecting and Preparing Tortillas
In Mexico, carne asada is most traditionally served on corn tortillas, though in Northern Mexico, flour tortillas are also very popular.
Corn Tortillas
If using corn, look for high-quality tortillas with minimal ingredients (corn, water, lime). The key to a good taco is a warm tortilla. Never serve them cold or straight from the package. Heat them on a dry skillet or comal over medium-high heat until they are soft, pliable, and have a few toasted brown spots. Keeping them wrapped in a clean kitchen towel or a tortilla warmer will maintain their moisture.
Flour Tortillas
Flour tortillas are excellent for carne asada because they are sturdy and have a buttery richness that complements the grilled beef. Like corn tortillas, they should be heated until they puff up slightly and develop golden spots.
Authentic Toppings and Salsas
A carne asada taco is a canvas, and the toppings provide the finishing touches of texture and acidity.
The Holy Trinity: Onion, Cilantro, and Lime
Traditional street-style tacos are kept simple. Finely diced white onion provides a sharp crunch, while fresh chopped cilantro adds a refreshing herbal note. A final squeeze of fresh lime juice right before eating is essential to cut through the richness of the beef.
Salsas and Guacamole
A smoky Salsa Roja (red sauce) made with toasted dried chilies or a bright Salsa Verde (green sauce) made with roasted tomatillos are the standard accompaniments. For a creamier element, a simple mash of avocado with salt and lime—or a more complex guacamole with onions and tomatoes—adds a luxurious mouthfeel. Radish slices and pickled red onions are also popular for adding an extra layer of crunch and tang.
Serving and Enjoying
To assemble, place a generous spoonful of the diced beef into the center of two stacked warm corn tortillas (the double layer prevents the taco from breaking). Top with your onion and cilantro mix, a drizzle of salsa, and a side of grilled green onions (cebollitas) and a roasted jalapeño. Serve immediately while the meat is still warm and the tortillas are soft.
FAQs
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What is the best meat for carne asada tacos?
The most traditional and flavorful cut for carne asada is skirt steak (arrachera). It has a rich fat content and a coarse grain that holds marinades perfectly. Flank steak is a great secondary option if you prefer a leaner cut, while flap meat is a budget-friendly alternative that yields similar results to skirt steak.
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How long should I marinate the beef?
For the best flavor and texture, marinate the beef for 4 to 12 hours in the refrigerator. If you are short on time, even 1 hour will help, but try to avoid going over 24 hours. Prolonged exposure to citrus juices can break down the meat fibers too much, resulting in a mealy or mushy texture rather than a tender one.
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Can I make carne asada on a stovetop if I don’t have a grill?
Yes, you can use a heavy cast-iron skillet or a grill pan. Get the pan extremely hot—almost smoking—before adding the meat. Cook the steak in batches to avoid crowding the pan, which can cause the meat to steam rather than sear. You may want to turn on your kitchen exhaust fan, as cooking at high temperatures will generate smoke.
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What temperature should carne asada be cooked to?
Carne asada is best enjoyed at medium-rare to medium doneness. Aim for an internal temperature of 130 degrees Fahrenheit for medium-rare or 140 degrees Fahrenheit for medium. Because the meat is thin, it continues to cook slightly after being removed from the heat, so it is often best to pull it off the grill just before it reaches your target temperature.
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Why is my carne asada tough?
Tough carne asada is usually the result of three things: not marinating long enough, overcooking the meat, or cutting with the grain instead of against it. Ensure you use an acidic marinade, pull the meat off the grill while it is still juicy, and always slice perpendicular to the visible muscle fibers to ensure a tender bite.