Taqueria Style Tacos - Carne Asada

This Mexican steak taco recipe is for taqueria-style carne asada tacos. These are served on soft corn tortillas, unlike the American version of tacos.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 369 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon salt
• ½ cup olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 white onion, chopped
• 2 large tomatoes, chopped
• 1 lime, juiced
• ½ cup soy sauce
• 2 limes, juiced
• ½ cup chopped fresh cilantro
• 2 limes, cut into wedges
• ⅓ cup white vinegar
• 4 cloves garlic, peeled
• 2 jalapeno peppers, chopped
• 1 pinch Salt and black pepper
• 1 white onion, quartered
• 3 pounds flank steak
• 4 dried New Mexico chile pods
• 1 (32 ounce) package corn tortillas
• 2 cups grated cotija cheese (Optional)

Recipe Instructions

Step 1

Lay flank steak in a large glass baking dish.

Step 2

Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.

Step 3

Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.

Step 4

Make the salsa: Preheat the oven to 450 degrees F (230 degrees C). Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.

Step 5

Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes. Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth.

Step 6

Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips.

Step 7

Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated.

Step 8

Warm tortillas in a dry skillet over low heat for about a minute on each side.

Step 9

Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.