Taco Carne Asada

Discover the authentic flavors of Mexico with this Taco Carne Asada Recipe. Marinated skirt steak is cooked to perfection, delivering a juicy, flavorful dish perfect for any taco night. Ideal for family dinners or festive gatherings, this recipe brings bold, rich taste to your table!

Course Main

Cuisine Mexican/Tex-Mex

Prep Time 10

Cook Time 15

Additional Time 6

Total Time 6 25

Servings

Calories 394kcal

Author Michelle Ordever

Equipment

Ingredients

3 lbs Skirt Steak

For the Marinade:

¼ cup canola oil
¼ cup soy sauce
¼ cup orange juice
½ cup fresh lime juice
1 Tbsp minced garlic
3 Tbsp minced cilantro (fresh coriander)
½ Tbsp smoked paprika
½ Tbsp ground cumin
1 Tbsp Mexican oregano
½ Tbsp chili powder
3 Tbsp chipotle peppers in adobo sauce

US Customary - Metric

Instructions

Place the marinade ingredients into a large blender or food processor and blend on high speed until the ingredients resemble a thick sauce. Set aside.
Cut the steak into strips and place them into a large mixing bowl.
Pour the marinade over the steak and toss to combine. Cover the bowl with a lid or plastic wrap. Refrigerate the sauce-covered steak for 6 hours or overnight for up to 24 hours. Remove the steak from the fridge 30-60 minutes before cooking.
When ready to cook, line a baking sheet pan with aluminum foil and set it aside. Heat your broiler (grill) to high.
Heat a large cast iron skillet or frying pan over medium high heat and add a little oil. Allow the pan to get hot before adding your steak. Cook the steak for 8-10 minutes, stirring often. Transfer the steak to the prepared baking sheet.
Place the steak under the broiler (grill) for 4-5 minutes to char the edges. Toss as required.
Serve the taco carne asada with soft tortillas or taco shells and your choice of taco toppings. Enjoy!

Nutrition