Best Carne Asada for Tacos
If you live somewhere where great carne asada is hard to find, making it at home is the next best thing — and honestly, it might be even better. This easy carne asada recipe makes juicy, flavorful steak that’s perfect for tacos, whether you cook it on the grill or right on the stovetop.
Ever since moving to Colorado, I’ve been on the hunt for a good carne asada dealer. When I couldn’t find one, I started experimenting with making my own. I played with the marinade and tried different meats, and the recipe that we’ve loved most in my home is this one. I hope you like it as much as I enjoy making it!
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.
Serve and enjoy
- Cut the meat thinly against the grain. This keeps it tender.
- Serve in tacos, burritos, alongside Mexican rice, or with grilled onions and tortillas.
RECOMMENDED FOR STOVETOP CARNE ASADA
If you’re making your carne asada on the stovetop, I like to use a large cast iron griddle. VIEW PRODUCT
WHAT TO SERVE WITH CARNE ASADA
Carne asada always pairs well with my favorite beans, rice, salsa, grilled nopales, grilled onions, and refreshing Mexican drinks. Here are a few other ideas:
- Guacamole: The creamy, rich flavor of guacamole or guacamole salsa also pairs well with the carne asada.
- Mexican rice: A side of Mexican rice helps make it a meal! Some of my favorites include: Arroz a la Primavera (Mexican White Rice), Arroz Verde con Cilantro (Mexican Green Rice with Cilantro), Garlic Rice, and Red Mexican Rice.
- Refried beans: Refried beans are a classic Mexican side dish that adds protein and flavor. You can also serve this carne asada with my Frijoles de la Olla.
- Mexican drinks: Pair 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), and Passion Fruit Agua Fresca. Agua de ciruela is great when plums are in season. But my all-time favorite will forever be agua de limon.
BEST SALSAS FOR CARNE ASADA
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 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 for Tacos
Equipment
- Serving platter
Ingredients
- 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
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.
- Serve and enjoy. Cut the meat thinly against the grain. This keeps it tender. Serve in tacos, burritos, alongside Mexican rice, or with grilled onions and tortillas.
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.
Simple and delicious! I like starting mine the night before so all the flavors have time to marinate and absorb into the meat.
We made this on the charcoal grill and it was so flavorful. Thanks for sharing this. I haven’t been able to find good carne asada out here either, and this recipe is great.
Charcoal adds a whole new level of flavor!
This recipe was perfect four our beach day. I took it in the marinade and just threw it on the grill. Everyone loved it.