This isn't your average taco bell style ground beef taco!! I learned my recipe for authentic carne asada from my ex-boyfriend's Mexican mom. She is an amazing cook and was always nice enough to share her recipes with me. Most, if not all, of my Mexican recipes came from her and they are among the very few recipes that I haven't had to tweak. They are absolutely perfect as they are. I made these for lunch today and they were delicious as always. It may seem like a lot of work, but much of this (except guacamole and the grilling of the steak) was prepared beforehand and stored in the fridge. You can use store bought guacamole, taco sauce and soft corn tortillas if you want to significantly cut the prep time, but none of these compare to the taste of the fresh, homemade versions. I make my corn tortillas a little thicker than the traditional kind, if you make yours thinner or purchase them, you should use two since they tend to split and make a big mess if you don't. Some stores have the thicker corn tortillas that you can pick up. That is what I used this time, since I lent my Tortilla Chef Press to a friend. In the future, when I make my own tortillas, I will post them and the recipe here. Meanwhile, if anyone needs the recipe just let me know and I will type it up. Enjoy your Mexican fiesta and check back in to let me know how yummy everything was! :)
Tacos
- Soft Corn Tortillas
- Taco Sauce (or Salsa Roja if you prefer)
- Guacamole
- Shredded Monterey Jack or Cotija Cheese
- Shredded Lettuce
- Diced Tomatoes
- Diced Red Onion
- Finely Chopped Cilantro
- Sour Cream
- Carne Assada, chopped into bite-sized pieces
Arrange meat and condiments however you prefer on tortillas, fold up and enjoy!
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Carne Asada
- 3 lbs skirt steak
- 1/4 cup white vinegar
- 1/3 cup soy sauce
- 4 cloves garlic, minced
- 1/2 lime, juiced
- 1/3 cup low acid orange juice
- 1/3 cup olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground white pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
Place all ingredients (except steak of course) in blender and blend until well combined. Place steak into a shallow dish (I always use a rectangular glass casserole dish) and pour marinade over it, turning once to coat. Cover and marinade in fridge over night (at least 8 hours). You can also place the meat and marinade in a large ziploc bag to marinade, squeeze most of the air out before fully zipping it up. The next day, grill or pan sear the meat.
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Guacamole
- 3 Ripe Avocados (Haas are the best)
- 1 Vine Ripe Tomato, seeded and diced
- 1 Small Red Onion, diced
- 1 TBSP Fresh Cilantro, chopped
- 1 1/2 TBSP Fresh Lime Juice
- 1 clove Garlic, mashed
- 1/2 tsp Salt
- 1/2 tsp Ground Cumin
Mash avocados, then stir in all the other ingredients. Serve immediately.
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Taco Sauce
- 1 8oz can Tomato Sauce (plain)
- 1/3 cup Water
- 1/4 tsp Chili Powder
- 1 1/2 tsp Cumin
- 1 1/2 tsp Dehydrated, Instant Minced Onion
- 1 TBSP White Vinegar
- 1/2 tsp Garlic Powder
- 1/2 tsp Garlic Salt
- 1/4 tsp Paprika
- 1/4 tsp Sugar
- 1/4 tsp Cayenne Pepper (add more or less to taste)
Place in a saucepan and stir well. Simmer at a very low temperature for 15 - 20 minutes.
Remove from heat and cool.
May be stored in refrigerator for several days.
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Salsa Roja
- 10 Large Tomatoes, seeded and coarsely chopped
- 1 Small Onion, coarsely chopped
- 4 cloves Garlic
- 3-4 Serrano Chiles
- 1/2 bunch Cilantro leaves
Water for thinning salsa
Place tomatoes, onion, garlic, chilies, cilantro and salt in blender and puree until smooth.
Pour a small amount of olive oil into a pan. Heat over medium-high heat until almost smoking.
Pour salsa in. Bring to a lively simmer.
Reduce heat to medium-low and cook until salsa thickens and takes on a deep, rich red color, approximately 10 - 12 minutes.
Thin with water to taste and adjust salt as needed.
Enjoy your Mexican fiesta!!
