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Carne Asada Tacos or Al Pastor Tacos

Carne Asada Tacos or Al Pastor Tacos

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Vic Voss

I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef pork or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet


  1. Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  3. Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  4. Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  5. Heat tortillas in a microwave safe plate until warm, about 1 minute.
  6. Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.
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Smile CO

Made this using pork chops, turned out excellent. we are excited to try the marinade with steak. No changes to the marinade.


Made this using flank steak. Marinated overnight. Excellent flavor and tenderness.


This had a good flavor, but it certainly has a long list of ingredients. Luckily, I had all the seasonings. I cut it down by half, and three people had plenty, with some leftover. We liked the flavor, but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos, but after serving it on one, I understood the reason. One corn taco kind of fell apart, so two is a good idea, and there would be a stronger presence from the tortilla.