If you find yourself craving the authentic taste of a street taco and you're not sure where to go, look no further than your home kitchen and your backyard grill! This recipe has been a favorite of ours for years and it never disappoints. Use this recipe for your next backyard party and you will be asked to make it for every event!
Carne Asada Street Tacos
4 cloves garlic coarsely chopped
1 jalapeño stemmed seeded and coarsely chopped
1 1/2 cups fresh cilantro leaves
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
Kosher salt
Ground black pepper
2 lb. skirt steak trimmed of excess surface fat
1 cup diced red onion, or pickled onions is a good alternative
1 16 oz. jar of Salsa Verde, or salsa of your choice
18 corn tortillas, or flour tortillas for an alternative option
1 cup fresh cilantro leaves, roughly chopped
4 oz. (1 cup) crumbled cotija cheese or queso fresco
4 limes cut into wedges
Cooking Instructions
Marinate the steak: Pulse the garlic and jalapeño in a food processor until finely chopped. Add 1 1/2 cups cilantro and pulse a couple more times. Transfer to a baking dish or zip-top bag large enough to hold the steak. Add the oil, orange juice, lime juice, 1/2 tsp. salt, and a few grinds of pepper and stir to combine. Add the steak and marinate for at least 1 hour at room temperature or up to 3 hours in the refrigerator.
Grill the steak and serve: Prepare a high (500°F to 600°F) charcoal or gas grill fire. Remove the steak from the marinade, season with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, warm the tortillas on the grill until light grill marks form on both sides and they soften, about 30 seconds. Slice the steaks with the grain into 4 to 5-inch-long pieces, then against the grain into thin slices no wider than 1/4 inch.
Assemble the tacos with tortillas, steak, salsa, onion, cilantro, and cheese. Serve with lime wedges.