Name: Sonoran Carne Asada Tacos (Standard)
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 pounds Skirt Steak; 1/4 cup Orange Juice-freshly squeezed; 2 tablespoons Lime Juice-freshly squeezed; 2 cloves Garlic-minced; 1 teaspoon Ground Cumin; 1 teaspoon Salt; 1/2 teaspoon Black Pepper-freshly ground; 2 tablespoons Vegetable Oil; 1 cup Roma Tomatoes-diced; 1/2 cup White Onion-finely diced; 1/4 cup Cilantro-chopped; 1 tablespoon Lime Juice-freshly squeezed; 1/4 teaspoon Salt; 8 Flour Tortillas-6-inch

Recipe tier

Flavorful grilled beef tacos featuring a simple marinade, smoky beef, and a fresh pico de gallo, all served in warm flour tortillas.

Total 1h

Serves 4 servings

Steps 7

Ingredients 14

Soundtrack the cook

Soul kitchen · 74 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 17m Cook 43m Plate 5m Reset 10m

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Carne Asada
1.5 pounds 680 grams Skirt Steak
Marinade
cup 60 mL Orange Juice-freshly squeezed
2 tablespoons 30 mL Lime Juice-freshly squeezed
2 cloves 10 grams Garlic-minced
1 teaspoon 5 mL Ground Cumin
1 teaspoon 5 mL Salt
teaspoon 2.5 mL Black Pepper-freshly ground
2 tablespoons 30 mL Vegetable Oil
Pico de Gallo
1 cup 150 grams Roma Tomatoes-diced
cup 75 grams White Onion-finely diced
cup 10 grams Cilantro-chopped
1 tablespoon 15 mL Lime Juice-freshly squeezed
teaspoon 1.25 mL Salt
Taco Assembly
8 8 Flour Tortillas-6-inch

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Marinade: In a bowl, whisk together the Orange Juice, Lime Juice, minced Garlic, Ground Cumin, Salt, Black Pepper, and Vegetable Oil.
Marinate the Steak: Place the Skirt Steak in a shallow dish or resealable bag. Pour the Marinade over the steak, ensuring it's fully coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Prepare the Pico de Gallo: In a separate bowl, combine the diced Roma Tomatoes, finely diced White Onion, chopped Cilantro, Lime Juice, and Salt. Stir gently and set aside.
Grill the Steak: Preheat a grill or grill pan to medium-high heat (approximately 400-450°F / 200-230°C). Remove the steak from the Marinade, allowing excess to drip off. Grill for 3-4 minutes per side for medium-rare, or until an internal temperature of 130-135°F (54-57°C) is reached. The steak should have a good char on the exterior.
Rest and Slice the Steak: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute. Slice the steak against the grain into thin strips.
Warm the Tortillas: While the steak rests, warm the Flour Tortillas on the grill for 15-30 seconds per side, until soft and pliable with slight char marks.
Assemble the Tacos: Place a generous portion of sliced carne asada into each warm tortilla. Top with a spoonful of Pico de Gallo. Serve immediately.