Easy Carne Asada Tacos Recipe with Homemade Marinade
After too many disappointing carne asada tacos experiences where I live, I decided to perfect my own carne asada recipe at home. Made with juicy marinated arrachera (skirt steak), these tacos come to life with all of the fun garnishes!
I’ve been eating authentic Mexican tacos for as long as I can remember – literally since before I was born, thanks to family trips to Mexico that started when I was still in the womb. After years of tasting everything from street tacos to fancy restaurant tacos, I know a good carne asada taco when I taste one. That’s why I tried so hard to perfect this carne asada tacos recipe, which rivals the tacos I grew up eating.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this carne asada recipe include: skirt or flap meat, salt, a mix of orange and lime juice, beer and red onion.
STEP-BY-STEP INSTRUCTIONS
Prepare the marinade
- Sprinkle 2 tablespoons of salt evenly on both sides of the meat at least 4 hours in advance. I like to salt my meat the day before.
- In a large bowl or zip top bag, combine orange juice, lime juice, beer, and thinly sliced red onion.
Marinate the meat
- Add the meat to the marinade and coat thoroughly.
- Refrigerate for at least 2 hours; ideally 4-12 hours for deeper flavor.
Cook the carne asada
- Remove the meat from the refrigerator about 20-20 minutes before cooking and bring to room temperature.
- Heat a grill, grill pan, or cast iron skillet to high heat. Carne asada cooks best with a very hot surface.
- Remove excess marinade.
- Grill or sear for about 3-5 minutes per side for thin skirt steak.
- Cook until nicely charred outside and medium-rare to medium inside.
- Transfer the meat to a cutting board and let it rest for 5-10 minutes to keep the juices inside.
Cut meat
- Cut the meat thinly against the grain. This keeps it tender.
Serve and enjoy
- Serve meat in warm corn tortillas alongside Mexican rice, refried beans, fresh radishes and cucumbers sprinkled with lime and salt, and grilled onions. I love garnishing my tacos with chopped onion, cilantro, a sprinkle of fresh lime juice, and spicy salsa.
RECOMMENDED FOR STOVETOP CARNE ASADA
💡PRO TIP: If you’re making your carne asada on the stovetop, I like to use a large cast iron griddle. VIEW PRODUCT
WHAT PAIRS WELL WITH TACOS DE CARNE ASADA?
Tacos always pair well with my favorite beans, rice, salsa, and refreshing Mexican drinks. Here are a few other ideas:
- Salsas: Tacos de fideo seco are typically served with salsa, and there are many different types to choose from, including tomato-based, tomatillo-based, and fruit-based salsas. My favorites however, are a spicy red salsa made with Chile japones that I learned from my grandma Lola, and a tangy tomatillo salsa I learned from my nina.
- Guacamole: The creamy, rich flavor of guacamole or guacamole salsa also pairs well with the ground beef tacos.
- Mexican rice: A side of Mexican rice is perfect with any tacos. Some of my favorites include: Arroz a la Primavera (Mexican White Rice), Arroz Verde con Cilantro (Mexican Green Rice with Cilantro), Garlic Rice, Mexican White Rice with Corn, and Red Mexican Rice.
- Refried beans: Refried beans are a classic Mexican side dish that add protein to your meal. You can also serve these tacos with my Frijoles de la Olla.
- Mexican drinks: You can pair fideo seco tacos with a cold beer or a glass of agua fresca. Right now I’m loving Naranjada (Sparkling Orange Agua Fresca), Hot Pink Agua de Tuna (Prickly Pear Agua Fresca), Agua de Fresa (Strawberry Agua Fresa), Agua de Ciruela, and Passion Fruit Agua Fresca.
BEST SALSAS FOR CARNE ASADA TACOS
Mexican salsa is an essential side to serve with carne asada. A few of my favorites include fresh pico de gallo, salsa verde, tangy cherry tomato salsa, and of course, a spicy red salsa made with chile japones. You can also make:
- Salsa de molcajete
- Salsa de mango
- Marinated Chile Güerito Peppers
- Chiles Toreados (Mexican Blistered Peppers)
⭐️ LOOKING FOR MORE TACO RECIPES? Try these: Tacos Dorados (Crispy Tacos with Seasoned Ground Beef), How to Make Tacos de Papa (BEST Crispy Potato Tacos), Tacos de Barbacoa (Easy Crock Pot Recipe), How to Make the BEST Tacos de Huevo con Chorizo, Best Carne Asada for Tacos, Easy Huevos a la Mexicana Tacos (Mexican Scrambled Eggs), Tacos de Fideo Seco
LOOKING FOR MORE MEAT DISHES?
Here are a few of my favorites:
- Cocido (Mexican Beef and Vegetable Soup)
- Mexican Shredded Beef (Slow Cooker Machaca)
- Easy Chorizo y Huevo (Mexican Chorizo and Eggs)
- Tacos Dorados (Crispy Tacos with Seasoned Ground Beef)
- Papitas con Chorizo (Potatoes with Mexican Chorizo)
- Tacos de Barbacoa (Easy Crock Pot Recipe)
- Lola’s Breakfast Molletes with Potatoes and Chorizo
- Papas con Carne
- Beef Short Ribs
Best Carne Asada Tacos Recipe
Equipment
- Serving platter
Ingredients
FOR CARNE ASADA
- 3 pounds skirt steak or flap steak
- 2 tablespoons salt or to taste (see notes below)
- 6 limes juiced
- 3 oranges juiced
- 1 red onion thinly sliced
- 2 ounces beer or tequila this helps tenderize the meat
FOR TACOS
- 12 corn tortillas
- onion diced
- cilantro chopped
- limes
- spicy red salsa with chile japonés (or any of your favorite salsas)
Instructions
- Prepare the marinade. Sprinkle 2 tablespoons of salt evenly on both sides of the meat at least 4 hours in advance. I like to salt my meat the day before. In a large bowl or zip top bag, combine orange juice, lime juice, beer, and thinly sliced red onion.
- Marinate the meat. Add the meat to the marinade and coat thoroughly. Refrigerate for at least 2 hours; ideally 4-12 hours for deeper flavor.
- Cook the carne asada. Remove the meat from the refrigerator about 20-20 minutes before cooking and bring to room temperature. Heat a grill, grill pan, or cast iron skillet to high heat. Carne asada cooks best with a very hot surface. Remove excess marinade. Grill or sear for about 3-5 minutes per side for thin skirt steak. Cook until nicely charred outside and medium-rare to medium inside.Transfer the meat to a cutting board and let it rest for 5-10 minutes to keep the juices inside.
- Cut the meat. Cut the meat thinly against the grain. This keeps it tender.
- Serve and enjoy. Serve in warm corn tortillas alongside Mexican rice, refried beans, fresh radishes and cucumbers sprinkled with lime and salt, and grilled onions. I love garnishing my tacos with chopped onion, cilantro, a sprinkle of fresh lime juice, and spicy salsa.
A Note from Lola
A NOTE ON NUTRITIONAL VALUES
Nutritional sodium values may appear higher than the actual amount consumed even though much of it is discarded with the marinade before cookingA NOTE ON SALT
I only use Diamond Kosher Salt when cooking, which is less salty than other salts. This means that I am able to use more, without over salting my recipes. If you use regular table salt or sea salt, please reduce the amount of salt you use and taste as you cook to avoid over salting!Nutrition
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Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
