There is something transformative about the sizzle of thinly sliced beef hitting a scorching hot grill. The aroma of charred citrus, earthy cumin, and savory garlic begins to waft through the air, signaling that a feast is imminent. Carne asada tacos are more than just a meal; they are a staple of Mexican street food culture and a centerpiece for family gatherings. While many people think of “carne asada” as just a cut of meat, the phrase literally translates to “grilled meat.” However, achieving that authentic, restaurant-quality flavor requires a balance of high-quality beef, a robust marinade, and the right cooking technique.
Choosing the Best Cut of Meat for Authentic Tacos
The foundation of any great carne asada taco is the beef. While you can technically grill many different cuts, two specific types of meat dominate the world of authentic tacos: flank steak and skirt steak.
Skirt Steak vs. Flank Steak
Skirt steak is arguably the most traditional choice. It is a long, thin cut with a lot of connective tissue and a very pronounced grain. Because it is a more fibrous muscle, it has an incredibly intense “beefy” flavor and a high fat content that keeps it juicy over high heat. There are two types of skirt steak: inside and outside. If you can find outside skirt steak, grab it; it is thicker and more tender than the inside variety.
Flank steak is a leaner alternative. It is thicker and wider than skirt steak and has a very consistent grain. While it is slightly less fatty, it takes on marinades beautifully. Because it is leaner, you must be careful not to overcook it, as it can become chewy if it passes medium-doneness.
Other Viable Beef Options
If you cannot find skirt or flank, flap meat (also known as sirloin tip trim) is an excellent substitute often used in Mexican butcher shops (carnicerías). It is very similar to skirt steak in texture but usually more affordable. In a pinch, thinly sliced ribeye can also be used for a more luxurious, tender taco experience, though it lacks the traditional chew and texture of the tougher cuts.
The Secret is in the Marinade
While high-quality beef is essential, the marinade is what provides the signature bright and smoky profile of carne asada. A traditional marinade serves two purposes: it adds flavor and helps tenderize the meat through the use of acidic ingredients.
The Acid Component
Citrus is the heart of a carne asada marinade. Freshly squeezed lime juice provides a sharp, bright tang that cuts through the richness of the beef fat. Many traditional recipes also incorporate orange juice. The natural sugars in the orange juice help with caramelization on the grill, creating those coveted charred bits, while the acidity further softens the muscle fibers.
Aromatics and Spices
To build a complex flavor profile, you need a mix of fresh and dried aromatics. Fresh cilantro and minced garlic are non-negotiable. For the dry spices, a combination of ground cumin, chili powder, and smoked paprika offers earthiness and a hint of heat. Some chefs like to add a splash of soy sauce or Worcestershire sauce; while not strictly traditional, these ingredients provide a boost of umami that makes the beef taste even more savory.
Oil and Time
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. For the best results, you should marinate the beef for at least 2 to 4 hours. Avoid marinating for more than 8 hours, as the high acid content from the lime juice can actually begin to “cook” the meat (like ceviche), resulting in a mushy texture.
Preparation and the Marinating Process
Before the meat hits the bowl, take a moment to look at the grain. You don’t need to cut it yet, but identifying which way the muscle fibers run will be crucial later. If your skirt steak is particularly thick in some areas, you can use a meat mallet to pound it to an even thickness. This ensures that the entire piece of meat cooks at the same rate.
In a large bowl or a heavy-duty gallon-sized freezer bag, whisk together your lime juice, orange juice, oil, garlic, cilantro, and spices. Submerge the steak entirely, ensuring every inch is coated. Seal the bag, squeezing out as much air as possible, and let it rest in the refrigerator.
Mastering the Grill
To get that authentic street-taco char, you need high, intense heat. Whether you are using charcoal or gas, the goal is to sear the outside quickly while keeping the inside tender.
Setting Up the Heat
If using a charcoal grill, heap your glowing coals to one side to create a high-heat zone. If using gas, turn your burners to high and let the grates preheat for at least 15 minutes. You want the grill to reach a temperature of roughly 450°F to 500°F.
The Searing Process
Remove the steak from the marinade and wipe off any excess liquid or large chunks of cilantro; too much moisture will cause the meat to steam rather than sear. Place the steak directly over the hottest part of the grill. You should hear a loud, immediate sizzle.
For a thin skirt steak, cook for about 3 to 5 minutes per side. The goal is to reach an internal temperature of 130°F to 135°F for medium-rare, or 145°F for medium. Remember that the meat will continue to rise in temperature by about 5 degrees after you take it off the grill.
The Importance of Resting the Meat
This is the most common mistake home cooks make. When you remove the beef from the grill, the juices are all concentrated in the center of the meat due to the intense heat. If you slice it immediately, those juices will run out onto your cutting board, leaving you with dry meat.
Transfer the steak to a plate or cutting board and tent it loosely with aluminum foil. Let it rest for at least 10 minutes. This allows the fibers to relax and the juices to redistribute throughout the entire cut.
Slicing for Maximum Tenderness
Once the meat has rested, it is time to slice. Look back at the grain of the meat (the long lines of muscle fiber). You must slice “against the grain.” This means your knife should be perpendicular to those lines. By cutting through the fibers, you make them shorter, which makes the meat much easier to chew. For tacos, it is best to slice the meat into thin strips first, and then dice those strips into small, bite-sized cubes.
Preparing the Tortillas and Toppings
A taco is only as good as the vessel it is served in. While flour tortillas are popular in Northern Mexico, white or yellow corn tortillas are the standard for street-style carne asada.
Warming the Tortillas
Never serve a corn tortilla cold or straight from the package; it will be brittle and bland. Warm them on a dry skillet or directly over a low gas flame until they are pliable and slightly charred. Keep them warm by wrapping them in a clean kitchen towel or a tortilla warmer.
The Holy Trinity of Toppings
Authentic carne asada tacos don’t need heavy cheese or sour cream. The traditional “street style” toppings are simple and designed to enhance, not mask, the flavor of the beef:
- Finely diced white onion: Provides a sharp, fresh crunch.
- Chopped fresh cilantro: Adds a floral, herbal note.
- Fresh lime wedges: A final squeeze of juice right before eating brightens all the flavors.
Beyond the basics, you can add sliced radishes for crunch, pickled red onions for tang, or a spoonful of salsa verde or salsa roja for heat. Creamy avocado slices or a simple guacamole also pair beautifully with the smoky charred beef.
Assembling the Perfect Taco
To assemble, place two warm corn tortillas on top of each other (the “double wrap” prevents the taco from breaking if the meat is juicy). Spoon a generous portion of the diced carne asada into the center. Sprinkle with the onion and cilantro mix. Serve with a lime wedge on the side and your favorite hot sauce.
Frequently Asked Questions
Can I make carne asada in a cast iron skillet if I don’t have a grill?
Yes, you can absolutely make excellent carne asada indoors. Use a heavy cast iron skillet or a grill pan. Heat the pan over medium-high heat until it is smoking slightly. Add a small amount of high-smoke-point oil and sear the steak just as you would on a grill. Make sure your kitchen is well-ventilated, as this will create some smoke.
What is the best way to reheat leftover carne asada?
The best way to reheat the beef without it becoming tough is in a skillet over medium heat. Add a tiny splash of water or beef broth to the pan to create a little steam, then add the meat and toss it quickly until it is just warmed through. Avoid the microwave if possible, as it tends to give the beef a rubbery texture.
How long can I store leftover carne asada in the fridge?
Cooked carne asada will stay fresh in an airtight container in the refrigerator for up to 3 to 4 days. If you have leftover raw marinated meat that you haven’t cooked yet, it is best to cook it or freeze it within 24 hours to ensure the texture doesn’t degrade from the acidic marinade.
Is carne asada spicy?
Generally, carne asada is more savory and citrusy than it is “hot.” While the marinade often contains chili powder or even minced jalapeños, the primary goal is depth of flavor rather than intense heat. The real spice usually comes from the salsas added to the taco after the meat is cooked.
Why is my carne asada tough?
Tough carne asada usually results from one of three things: using the wrong cut of meat, overcooking the meat past medium-well, or slicing with the grain instead of against it. Ensure you are using skirt or flank steak, aim for an internal temperature of 135°F to 145°F, and always slice perpendicular to the muscle fibers.