Taqueria Style Tacos - Carne Asada

Taqueria Style Tacos - Carne Asada

761
STANICKS 1

"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."
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Ingredients

1 h 35 m servings 369 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
  2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
  4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
  5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

761
  1. 1050 Ratings

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Most helpful positive review

4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne a...

Most helpful critical review

This had good flavor, but wasn't at all authentic, in my opinion. In Houston, the Mexican population is vast (TONS of Mexican restaurants), but I have never tasted meat like this (I think it ha...

4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne a...

This recipe is very very good. I have a couple tips though. First, follow the recipe EXACT. Don't substitute; it won't turn out the same. Next, put the marinade in the blender & blend for a coup...

Growing up in a Latino family I had always been very particular with which authentic recipes I wanted to keep. However I could never get over my love for the restaurant style taste of Carne Asa...

This is a recipe that I tried about 9 months ago and have been making it once per week ever since. Everyone who tries this LOVES it! However, I have tweaked it a little to suit our tastes. I ...

11/07/06: UPDATE: THESE ARE WONDERFUL MADE IN THE CROCKPOT!!!! Update: Have made this recipe at least four times since I have first posted. The onion relish is superb! ** I wish more star...

This had good flavor, but wasn't at all authentic, in my opinion. In Houston, the Mexican population is vast (TONS of Mexican restaurants), but I have never tasted meat like this (I think it ha...

Classic, true tacos. This may look like alot but actually it's really easy to prepare. The one thing I do to make things easier is freeze the beef for 30 minutes, slice thin, then marinate. B...

This is all about the marinade! It is wonderful. Be sure to bring your meat and marinade to room temperature before cooking. Makes a delicious difference!

While tasty, the meat did not taste anything like authentic taqueria meat. I used flap meat as others suggested, and I was pleased with the results. The onion relish everyone is raving about wa...