Carne Asada Tacos

Behind This Carne Asada Tacos Recipe

Tacos are one of my favorite food groups. There are just so many endless opportunities for bold flavor by changing up the protein and toppings. I could eat them every day and never get bored.

And while I certainly love coming up with my own unconventional taco recipes (think braised brisket tacos), there’s something to be said about recreating authentic Mexican tacos at home. Juicy, tender carne asada is one of my favorite things to order at any Mexican restaurant, so after I perfected my birria tacos, I knew it was time to do the same with carne asada.

My street corn salad, which I’m absolutely obsessed with and have added to everything from fried chicken tacos to street corn chicken rice bowls, makes the perfect topping. It adds a bit of smoky, tangy heat and some crunch from the charred corn, all of which pair perfectly with the tender and juicy marinated strips of steak and gooey melted cheese.

Yes, I said melted cheese! Instead of just warming the tortillas and loading them up, I like to butter and toast them with some shredded Oaxaca cheese. Think quesadilla vibes but better!

Tips from My Kitchen

• Marinate the steak for the full 24 hours. This is key for the best flavor and tenderness, as flank steak is a tough cut and needs proper time to break down.
• Slice against the grain. Flank steak (or skirt steak or any other cut commonly used for carne asada tacos) should always be sliced against the grain for a more tender bite.
• Avoid overcooking the steak. Carne asada should be cooked to just about 120°F. Keep in mind the temperature will rise another 5 degrees or so as it rests. Overcooking the flank steak can result in tough carne asada.
• Adjust the heat level. The marinade is pretty mild with just a kick of heat. You can omit the chipotle peppers completely for no heat, though it won’t be as flavorful, or add some more if you prefer more heat.
• Toast the tortillas! Cheesy toasted tortillas add extra texture and flavor, don’t skip this step!

Ingredient Notes

Let’s take a look at the ingredients needed to make this carne asada tacos recipe, including the ingredients for the marinade and the toppings. Be sure to check out the recipe card at the end of the post for the exact measurements.

Carne Asada

• Flank steak – Flank steak is a lean cut of beef and one of the more affordable cuts. When cooked or cut improperly, it can be pretty tough, so be sure to read through all the tips above first.
• Olive oil – The base for the marinade.
• Soy sauce – No, soy sauce is not a traditional Mexican ingredient, BUT it does add a ton of savory, salty umami flavor to the marinade.
• Lime & orange – Citrus is a huge part of carne asada marinade because not only does it add flavor, it helps make the beef extra tender. Use fresh lime and orange juice if possible, and zest them before juicing.
• Garlic cloves – I highly recommend fresh garlic here; jarred garlic just doesn’t add the same flavor.
• Chipotle peppers – I like the La Consteña brand. They add a bit of smoky heat to the marinade.
• Cilantro – Fresh cilantro is key to adding some fresh, earthy flavor to the marinade.
• Spices – Paprika, cumin powder, cracked black pepper, and chili powder.
• Avocado oil – Avocado oil works better than olive oil for searing the steak, as it has a much higher smoke point.

Chipotle Crema

• Sour cream & mayonnaise – This crema is made primarily with sour cream, but I like to add a few tablespoons of mayonnaise for added richness and to balance the tanginess.
• Chipotle peppers in adobo – These add the chipotle flavor to the crema. They’re mild and flavorful, not too spicy.
• Lime – A squeeze of fresh lime juice brightens the overall flavor of the crema.

Toppings

• Street corn salad – My absolute favorite topping, with charred corn, jalapenos, green onions, and chili lime seasoning. While I think you can sometimes find street corn salad at the store, I highly recommend making it from scratch with my street corn salad recipe.
• Flour tortillas – Carne asada tacos are traditionally made in flour tortillas, so that’s what I’m sticking with here. Corn tortillas would also work if that’s your preference.
• Butter – Salted or unsalted both work here to help the tortillas get nice and toasty.
• Oaxaca cheese – I like to use shredded Oaxaca cheese because it’s traditional, and it melts very nicely. Monterey Jack is a good alternative if you don’t have it.
• Queso fresco – A classic carne asada topping. It’s salty, soft, and crumbly. Feta is similar in texture but has a much stronger flavor.

The Best Cut of Meat for Carne Asada

Carne asada is typically made with flank steak or skirt steak. I’ve also seen some people use flap steak. I use flank steak, which is a bit thicker and leaner, so there’s less fat to trim and, in my opinion, it’s easy to get that juicy texture without overcooking. Either will work, though, as long as you marinate them properly and slice against the grain, as they can be tough cuts of meat otherwise. (And, they’re often much cheaper than other cuts of steak!)

How To Make Carne Asada Tacos with Street Corn

While the steak does need to marinate for 24 hours ahead of time, the tacos themselves come together in about 20 minutes. Perfect for busy weeknights!

• Marinate the steak. Whisk together all of the marinate ingredients. I like to do this in a baking dish. Pound the flank steak with a meat mallet, which helps tenderize it and allows the marinade to seep inside more. Submerge it fully in the marinade, then cover and refrigerate for 24 hours.
• Make the street corn. Prepare the street corn salad according to the instructions in this post. I like to do this when I marinate the steak, though it can be prepared up to 2 days in advance.
• Make the crema. Stir together the ingredients for the chipotle crema until smooth and well combined. Cover and refrigerate. You may want to give it a taste and adjust the ingredients as desired.

• Sear the steak. Heat a cast iron skillet over medium-high heat. Coat the bottom with avocado oil. Remove the steak from the marinade, allowing any excess to drip off. Cook for 5-6 minutes per side. The internal temperature should be about 120°F. Take care not to overcook it!
• Rest & slice. Transfer the seared steak to a cutting board. Let it rest for 5 minutes to give the juices a chance to redistribute. Slice thinly against the grain.

• Toast the tortillas. Heat another pan over low heat. Lightly butter one side of each tortilla, then place them buttered side down in the pan. Top each one with shredded Oaxaca cheese. Cook for about 3 minutes, until the cheese begins to melt, then fold in half and cook until golden brown and crisp on both sides.

• Assemble the tacos. Open each toasted tortilla. Add the sliced carne asada, then top with the street corn salad, chipotle crema, queso fresco, and a squeeze of fresh lime juice. Enjoy!

How To Store Leftovers

Once assembled, these carne asada tacos should be enjoyed immediately. The carne asada itself is best enjoyed right away, too, but it can be stored in the fridge for 2-3 days. Reheat quickly on the stovetop to prevent over-cooking. Then, toast the tortillas and assemble as usual.

The street corn salad and chipotle crema can both be stored in airtight containers in the fridge for 3-4 days.

Looking For More Taco Recipes?

• Crispy Beef Tacos
• Street Corn Smash Burger Tacos
• Mini Crispy Buffalo Chicken Tacos
• Halibut Fish Tacos

Have you tried this carne asada tacos recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.

Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!