Taqueria Style Tacos - Carne Asada

Taqueria Style Tacos - Carne Asada


"This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."

Ingredients 1 h 35 m {{adjustedServings}} servings 369 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
  2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
  4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
  5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
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Reviews 742

  1. 1021 Ratings

Michelle Miller Motley

4/29/07-I made this again last night & made some alterations to the recipe...and it was FABULOUS! It is now a 5 star recipe for us. With the changes I made it now tastes like authentic carne asada. My husband & our friend were raving about it. I decreased the amount of soy sauce to 1/3 cup & used half reg/half low sodium. I decreased the vinegar to 1/4 cup. I omitted the lime juice & instead used 1/3 cup low acid orange juice & the juice from half a lg lemon. I decreased the oil to 1/3 cup (half olive, half vegetable). I used flap meat. Original review from 3/07: This is a great marinade. The reason I only gave it four stars is because this did not taste like "authentic" carne asada. We live in San Diego Co, 10 mi. north of the Tijuana border & regularly travel deep into Baja. We've also lived in AZ just a few mi. from the MX border. We've never had carne asada that tasted like this. We'll keep looking for that perfect carne asada recipe. I used half low sodium soy sauce, and half regular soy sauce, and I decreased the salt just a bit. The level of saltiness came out just right. I also increased the recipe to serve 24 people (plus added an additional pound of meat to that) for a party of 15 adults (13 were Marines)& there were no leftovers. I used flap steak (from Costco)...very tender, & although it was really marbled, there were no chunks of fat in it.


This recipe is very very good. I have a couple tips though. First, follow the recipe EXACT. Don't substitute; it won't turn out the same. Next, put the marinade in the blender & blend for a couple of minutes, believe it or not, this makes a difference. Finally, if you can, marinate overnight. Along with the blending, this gives the ingredients time to sit & really get into the meat. I've made this lots & lots of times & there are never left overs.


Growing up in a Latino family I had always been very particular with which authentic recipes I wanted to keep. However I could never get over my love for the restaurant style taste of Carne Asada. I searched high and low and finally I fell upon this recipe. I LOVE THIS MARINADE!!! The meat tastes so delicious. If you're looking to imitate the zingy tasting Mexican Restaurant Style Carne Asada,...this is the recipe!