Carne asada is more than just a recipe; it is a cultural cornerstone of Mexican cuisine. Translating literally to "grilled meat," it represents the soul of a backyard gathering, known as a carneada. To make authentic Mexican carne asada tacos at home, you must master the balance of high-quality beef, a zesty citrus-based marinade, and the smoky char that only comes from high-heat cooking.
When executed correctly, the steak is deeply savory with crispy, caramelized edges and a tender, juicy interior. It is then piled high onto warm corn tortillas and dressed with minimalist toppings that allow the beef to remain the star of the show. Whether you are using a charcoal grill, a gas grill, or a heavy cast-iron skillet, the process is accessible and rewarding.
Choosing the Right Cut of Beef
The foundation of any great taco is the meat. In Mexico, several cuts are used depending on the region and budget, but for the most authentic experience, you should look for thin cuts with a high surface-area-to-volume ratio. This ensures the marinade penetrates deeply and the meat cooks quickly over high heat.
Skirt Steak (Arrachera)
Skirt steak is the gold standard for carne asada. It comes from the plate section of the cow and is prized for its intense beefy flavor and excellent marbling. Because it is thin and contains long muscle fibers, it takes on a beautiful char while remaining succulent. There are two types: "outside" skirt and "inside" skirt. Outside skirt is generally preferred for being more tender and uniform in shape.
Flank Steak
Flank steak is a popular alternative that is leaner and slightly thicker than skirt steak. Because it has less fat, it requires a robust marinade to ensure it doesn’t dry out. It offers a very clean, meaty taste and should always be sliced very thinly against the grain to prevent it from being chewy.
Flap Meat (Sirloin Tip)
Often labeled as bistec in Mexican carnicerias, flap meat is an economical and delicious choice. It has a texture similar to skirt steak but is usually more affordable. It absorbs marinades exceptionally well and provides a satisfying "bite" that is perfect for street-style tacos.
The Secret is in the Marinade
While some purists in Northern Mexico prefer to season their meat with nothing but sea salt, most iconic "street taco" flavors come from a citrus-heavy marinade. The acid in the juice serves two purposes: it tenderizes the tough muscle fibers and adds a bright, floral top note that cuts through the richness of the beef fat.
The Citrus Component
A blend of fresh lime juice and orange juice is essential. The lime provides the sharp acidity needed for tenderization, while the orange juice adds a hint of sweetness and helps with caramelization on the grill. Some traditional recipes even incorporate a splash of beer, which adds an earthy depth and helps break down the proteins.
Aromatics and Spices
To elevate the beef, you need a mixture of fresh and dried aromatics. Fresh garlic is a non-negotiable ingredient—crush it or mince it finely to ensure the flavor spreads evenly. Common spices include ground cumin for earthiness, dried oregano for a herbal backbone, and smoked paprika or chili powder for a hint of warmth.
The Salty Element
To truly bring out the flavor of the beef, a salty component is required. While kosher salt works perfectly, many modern recipes use soy sauce or liquid aminos. This might seem unconventional for Mexican cooking, but the umami in soy sauce acts as a powerful flavor enhancer that mimics the depth of aged beef.
Step-by-Step Preparation
Making these tacos requires a bit of foresight, as the marinating time is the most critical phase of the preparation. Follow these steps to ensure your beef is flavorful and tender.
Marinating the Beef
Place your steak in a large glass dish or a heavy-duty gallon-sized plastic bag. Whisk together your juices, oil, garlic, and spices, then pour the mixture over the meat. Ensure every inch of the steak is coated. Marinate in the refrigerator for at least 3 hours, but no more than 12 hours. If you leave the meat in the acidic marinade for too long (over 24 hours), the fibers will begin to break down too much, resulting in a mushy texture.
Preparing the Grill
Carne asada must be cooked fast and hot. If using a charcoal grill, wait until the coals are glowing red and covered in a light gray ash. If using a gas grill, preheat it to its highest setting, aiming for a surface temperature around 450°F. If you are cooking indoors, use a cast-iron grill pan or skillet and heat it until it is just starting to smoke.
The Grilling Process
Remove the meat from the marinade and pat it slightly dry with paper towels. Excess moisture can cause the meat to steam rather than sear. Place the steak on the grill and leave it undisturbed for 4 to 6 minutes to develop a dark, crusty char. Flip the steak only once. For a medium-rare finish, pull the meat when the internal temperature reaches 130°F to 135°F. If you prefer medium, aim for 140°F to 145°F.
The Crucial Rest
Never slice the meat immediately after taking it off the heat. Transfer the steak to a cutting board and tent it loosely with foil for 5 to 10 minutes. This allows the juices to redistribute throughout the muscle fibers. If you cut it too soon, all that delicious moisture will run out onto the board, leaving you with dry meat.
Assembling the Perfect Taco
In the world of authentic Mexican street food, less is often more. The goal of the toppings is to provide contrast—crunch, acidity, and creaminess—without overshadowing the grilled beef.
The Tortilla
Corn tortillas are the traditional choice for carne asada. For the best results, warm them directly over a gas flame or on a dry skillet until they are pliable and slightly charred. Many street vendors "double up" the tortillas to ensure they don’t break under the weight of the juicy meat and salsas.
Traditional Toppings
A classic street taco is dressed with "con todo" (with everything), which typically includes:
- Finely diced white onion for a sharp crunch.
- Fresh chopped cilantro for a peppery, herbal finish.
- A squeeze of fresh lime juice to brighten the flavors.
- Sliced radishes on the side to cleanse the palate.
Salsas and Extras
While onion and cilantro are the basics, a good salsa takes the taco to the next level. A smoky Salsa Roja made with dried chiles or a bright Salsa Verde featuring roasted tomatillos are both excellent choices. If you want a bit of creaminess, a dollop of fresh guacamole or a few slices of ripe avocado will round out the dish perfectly.
Common Mistakes to Avoid
Even with the best ingredients, small errors can impact the quality of your carne asada.
Cutting With the Grain
If you look closely at a skirt or flank steak, you will see the muscle fibers running in one direction. You must slice the meat perpendicularly (across) these fibers. Cutting against the grain shortens the fibers, making each bite tender. If you cut with the grain, you will end up with long, chewy strands that are difficult to eat.
Overcrowding the Pan
If you are cooking indoors in a skillet, do not try to cook all the meat at once. Overcrowding drops the temperature of the pan, causing the meat to release its juices and boil in its own liquid rather than searing. Cook in batches to maintain that essential high-heat char.
Using Cold Meat
Try to take your marinated meat out of the refrigerator about 20 to 30 minutes before grilling to take the chill off. Cold meat can cause the muscle fibers to tense up when hitting the hot grill, and it often leads to uneven cooking where the outside is charred but the inside remains raw.
Frequently Asked Questions
What is the best meat for carne asada if I’m on a budget?
Flap meat or ranchera is usually the most budget-friendly option found in Mexican markets. You can also use chuck steak, though it requires a longer marinating time (at least 8 hours) and should be sliced very thinly to ensure tenderness.
Can I make carne asada in the oven?
Yes, you can use your oven’s broiler setting. Place the oven rack in the highest position and preheat the broiler to high. Place the marinated meat on a foil-lined baking sheet and broil for 4 to 6 minutes per side. While you won’t get the same smoky flavor as a grill, the broiler provides the high heat necessary for a good sear.
Should I wash the marinade off the meat before cooking?
You do not need to "wash" it with water, but you should let the excess liquid drip off or gently pat the meat with a paper towel. Too much liquid on the surface of the meat prevents the Maillard reaction, which is the chemical process that creates the flavorful brown crust.
Is carne asada supposed to be spicy?
The meat itself is usually savory and zesty rather than spicy. The heat typically comes from the salsas added during assembly. However, if you prefer spicy meat, you can add minced jalapeños or serrano peppers to the marinade.
How do I store and reheat leftover carne asada?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat without drying out the meat, quickly sear it in a hot skillet with a teaspoon of oil or water for 1 to 2 minutes. Avoid the microwave if possible, as it tends to make the beef rubbery.