Street Tacos de Carne Asada (Print Format)
Juicy marinated steak, seared and served in warm tortillas with fresh onion and cilantro. Crowd-favorite flavors await.
# Ingredients:
01 -
2 lbs carne asada (thinly sliced beef such as skirt or flank steak)
02 -
1 tablespoon ground cumin
03 -
1 tablespoon kosher salt
04 -
2 teaspoons garlic powder
05 -
1 teaspoon cracked black pepper
06 -
3 tablespoons canola oil
07 -
1 serrano pepper, sliced
08 -
½ roma tomato, diced
09 -
½ white onion, finely diced
10 -
6-8 oz Dos Equis beer
11 -
32 street taco tortillas
12 -
½ cup white onion, diced (for garnish)
13 -
½ cup cilantro, roughly chopped (for garnish)
# Steps:
01 -
In a small bowl, mix together the cumin, kosher salt, garlic powder, and cracked black pepper to create a spice blend for the carne asada.
02 -
Coat the carne asada evenly with the prepared spice mixture. Slice the beef into thin strips, then dice it into small bite-sized pieces for even cooking and flavor absorption.
03 -
Transfer the seasoned meat to a large resealable plastic bag or a covered bowl. Add the sliced serrano pepper, diced tomato, and finely diced white onion. Pour in the beer, and mix to combine. Let the mixture marinate for at least 15 minutes or up to 1 hour in the refrigerator for a deeper flavor.
04 -
Heat canola oil in a large skillet over medium-high heat. Once hot, add the marinated meat mixture—peppers, tomatoes, onions, and all. Cook, stirring occasionally, until the liquid evaporates, and the meat is browned and fully cooked, about 20 minutes.
05 -
While the meat cooks, warm the street taco tortillas in a dry skillet or over an open flame for a few seconds on each side to give them a light char.
06 -
Fill each warm tortilla with a hearty serving of carne asada. Top with diced white onion and fresh cilantro for garnish.
07 -
Serve immediately with your favorite sides, such as rice, beans, or lime wedges. Enjoy these tacos while they’re hot.
# Tips:
01 -
Dicing the meat before marinating ensures even flavor absorption.
02 -
Cook in batches if necessary to avoid overcrowding the pan, as this helps achieve browning instead of steaming.
03 -
If beer is unavailable or preferred without alcohol, substitute with beef broth or sparkling water with a splash of lime.