Mexican Street Tacos With Carne Asada

Mexican Street Tacos With Carne Asada

The flavors of authentic Mexican street food may be enjoyed in the comfort of your own home with these Mexican Street Tacos With Carne Asada. Soft corn tortillas are stuffed with marinated and spice-rubbed carne asada steak, handmade guacamole, fresh pico de gallo, acidic sour cream, salty Cotija cheese, and velvety sour cream. You have to try these street tacos to believe how soft and juicy they are, and what a symphony of flavors they contain.

I’ve included directions for making these Mexican street tacos with carne asada in the oven or on the stove, so you can enjoy them any time of the year.

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What Are Mexican Street Tacos With Carne Asada?

Small, soft corn tortillas are traditionally used to make street tacos as opposed to hard shells or bigger tortillas. The double-stacked tortillas are often manageable with one hand. The street tacos are open-faced so that you may add all of your favorite toppings and then fold them in half for a more manageable meal.

Grilled or pan-fried chicken, beef, pig, or fish are excellent fillings for street tacos. The most popular kind of street tacos and where to find the recipes for them are as follows:

  • Mexican Street Tacos With Carne Asada: What we have on the menu today! To translate literally from Spanish, Carne means “flesh/meat/beef” and Asada means “roast/broiled/grilled,” therefore “grilled meat” For culinary purposes, carne asada is often skirt, flank, or flap steak that has been grilled and then sliced or diced before serving. Searing the steak on the grill imparts a charred taste that people identify with steak. Tender, juicy, diced carne asada steak, guacamole, pico de gallo, sour cream, cotija, salsa, and/or spicy sauce are all things that go into a taco filled with carne asada.
  • Baja Fish Street Tacos: Baja Fish Tacos, which were popularized by Rubio’s, are always fried (never blackened), served on corn (not flour) tortillas, and are topped with finely sliced cabbage, pico de gallo, creamy white sauce, and lots of lime.
  • Street Tacos Al Pastor: Marinated pork is piled and roasted vertically on a slowly turning spit with a pineapple on top, which drips its juices over the meat as it cooks. The pork gets a lovely crisp and caramelization on the surface, while the interior stays deliciously juicy. Thin slices of Al Pastor are cut from a spit-grilled whole beef and served in corn tortillas with fresh pineapple, pico de gallo, and avocados or guacamole. You can’t go on living without this street taco recipe.
  • Carnitas Street Tacos: Carnitas, or “small meats,” are typically prepared by slow-cooking huge pieces of pork seasoned with cumin, chile, oregano, and citrus in hot fat on the stovetop before being finely chopped. Refried beans, pico de gallo, guacamole, and cilantro are common accompaniments to the carnitas in corn tortillas. I’ve perfected a slow cooker recipe for carnitas that’s both simple and nutritious, with delightfully crispy charred ends.
  • Chicken Street Tacos: Corn tortillas stuffed with marinated, grilled Pollo Asada, served with guacamole, pico de gallo, sour cream, and salsa. My family and I are big fans of chicken street tacos made with my chipotle chicken.
Mexican Street Tacos With Carne Asada
Mexican Street Tacos With Carne Asada

What Kind of Meat Is Best for Mexican Street Tacos With Carne Asada?

Mexican Street Tacos With Carne Asada is generally cooked with a skirt or flank meat. I favor flank steak with its wide, flat form, deep buttery flavor, and melt-in-your-mouth quality. Flank steak is a little thinner than skirt steak but because we are using a marinade to optimize the taste, it emerges incredibly moist and tasty.

Mexican Street Tacos With Carne Asada Marinade Ingredients

This flank steak is transformed by the explosive carne asada marinade into a juicy, taste explosion that is worthy of your Mexican street tacos. Tenderizing the meat, infusing it with taste, and chemically altering the structure so that the meat keeps its fluids and becomes juicier are all goals of good marinades. I’ve detailed how the following components work together to get this effect:

  • Citrus: orange juice and lime juice tenderize the meat by breaking down the tough connective tissue. In addition to the meat’s natural flavor, they impart bright floral notes that are distinctive of carne asada and go nicely with the meat’s earthy flavors.
  • Soy sauce: Enzymatically tenderizes the proteins while also imparting a deep depth of grounding flavor.
  • Seasonings: Ground cumin, smoked paprika, garlic powder, chili powder, paprika, salt, onion powder, coriander, pepper, and cayenne. We’re going to add 3 teaspoons of this Spice Mix to our marinate and use the remainder to massage all over our beef before we throw it on the grill. The secret to the finest carne asada street tacos ever is marinating the meat overnight, which allows the flavors to permeate the flesh on all sides.
  • Oil: is essential because it helps distribute the oil-soluble ingredients throughout the meat and encourages uniform browning throughout cooking.

Which Tortillas Are Ideal For Mexican Street Tacos With Carne Asada?

To me, a taco’s success or failure hinges on the quality of the tortillas used to wrap the fillings. You may use flour tortillas instead of corn ones if you choose while making Mexican street tacos with carne asada.

I recommend the corn tortillas from La Tortilla Factory. These handmade tortillas are thicker than store-bought varieties and hold up beautifully when stacked high with charred meat and other toppings. In my case, Sprouts or Amazon are my go-to sources. Two packets are required for this recipe because there are only eight taco shells in a box. Compared to eating in a restaurant, they are more costly.

This brand of corn tortillas contains both corn and wheat, thus they are not gluten-free.

How Long To Marinate Carne Asada?

Carne asada benefits from a marinade for 4 to 12 hours. The flank steak will become even softer after marinating for 12 hours, but it will already be rather tender after just 4 hours. You definitely don’t want to marinate it longer than 12 hours though since the acid in the marinade will begin to affect the structure of the meat to the point of mushiness – no Bueno!

Mexican Street Tacos With Carne Asada
Mexican Street Tacos With Carne Asada

How To Cook Mexican Street Tacos With Carne Asada:

  • Grill: Make sure to thoroughly oil your clean grill grates. Close the cover and turn the heat up to high. WAIT until the grill reaches temperature, which might take up to 15 minutes, so be patient. Reduce the heat to medium-high and add the meat. This temperature guarantees a smoky charred outside and a pink juicy inside. Depending on the thickness, grill the steak for 5 to 6 minutes per side, flipping once.
  • Oven Roasted: Broiling your carne asada simulates the strong directed heat of the grill. Arrange the carne asada on a baking pan. Broil 8 inches away from the broiler for 7-10 minutes on each side, or until the desired temperature is reached.
  • Stove Top: You can cook your carne asada on the stove, but unless you have a huge grill pan, it may not fit in your skillet, and you may need to split your steak in half and work in batches. In a large cast-iron pan over medium-high heat, heat 1 tablespoon olive oil. Cook for 6-8 minutes per side, or until the desired temperature is reached.

How Do I Know When The Carne Asada Is Done?

Because flank steak is a lean cut of beef, it should not be cooked above medium or it will become tough and chewy instead of juicy. I’d go for medium, which means it’ll be pink in the center. That being said, the marinade allows for some leeway, but I wouldn’t go too far.

Insert an instant-read thermometer into the center of the carne asada to check for doneness.

  • Rare steak: 125 degrees F
  • Medium rare: 135 degrees F
  • Medium: 145 degrees F RECOMMENDED
  • Medium well: 155 degrees F
  • Medium Well (not recommended)
  • Well done: 165 degrees F (not recommended)

How To Make Mexican Street Tacos With Carne Asada

  1. Whisk the Spice Mix spices in a small bag or airtight container; put aside.
  2. Whisk together all Marinade Ingredients (excluding steak) in a big freezer bag. Whisk in 3 teaspoons of Spice Mix to the Marinade. Add steak, press out excess air, seal, and toss to coat evenly. Marinate in the refrigerator for four to twelve hours (the longer the better).
  3. While the steak is marinating, make and chill pico de gallo and any additional toppings other than guacamole.
  4. When you are ready to grill, combine the remaining Spice Mix with 2 tablespoons of olive oil to make a wet Spice Rub.
  5. Remove steaks from marinade and blot dry with paper towels. 30 minutes at room temperature after evenly coating the steak with Spice Rub and allowing it to rest for 30 minutes. During this period, I prepare guacamole (recipe to follow).
  6. Grease and heat to high temperature on an outdoor grill or inside grill pan. Add steak, then reduce heat to medium-high. 5 to 6 minutes per side, rotating once, will achieve a medium steak (recommended 145 degrees F). Depending on the thickness, continue grilling steak over indirect heat for a further 5 to 10 minutes per side. If you want your steaks rare, use HIGH heat to get a scorched exterior in less time.
  7. Allow the steak to rest for ten minutes before slicing into tiny pieces.
  8. Warm tortillas in the microwave, in a pan, or over an open flame on the grill or gas burner until warm and malleable (detailed instructions in notes).
  9. Warm corn tortillas are layered with carne asada steak, pico de gallo, guacamole, sour cream, and cotija to create Mexican Street Tacos With Carne Asada. Serve with lime wedges and spicy sauce, if desired.

Guacamole:

  1. In a medium bowl, mash avocados to the appropriate consistency. Mix up the remaining ingredients. Additional lime juice or salt may be added to taste.
  2. Serve immediately or cover with plastic wrap (pressing the wrap against the surface of the guacamole to avoid browning) and chill until serving time.

How To Cut Steak For Mexican Street Tacos With Carne Asada?

Steak is often sliced against the grain to shorten the tough fibers, but since we’re cutting in both directions, it doesn’t really matter which end you start with. To make 1/2″ cubes, slice the steak into 1/2-inch slices, then 1/2-inch slices the other way. You don’t want any larger bits than this since smaller pieces provide the greatest melt-in-your-mouth feel.

Mexican Street Tacos With Carne Asada
Mexican Street Tacos With Carne Asada

Why Heat Tortillas For Mexican Street Tacos With Carne Asada?

I HIGHLY suggest toasting the corn tortillas before assembling your Mexican Street Tacos With Carne Asada.

Warm tortillas take every street taco to the next level. Not only are they softer and have the right non-jarring, melt-in-your-mouth temperature when warmed, but the tastes are enhanced. When using room temperature or cold tortillas, the temperature isn’t quite as pleasant, and they’re not as supple and soft. Lower-grade maize tortillas will also break if not warmed.

Warm your tortillas for these Mexican Street Tacos With Carne Asada in SECONDS using any of the techniques listed below: open flame, pan, microwave, or oven, with the microwave being the quickest.

How To Warm Tortillas For Mexican Street Tacos With Carne Asada?

  • Open Flame (gas stove or grill): This is how I get the smokey char on the tortillas, and it works best with FRESH/homemade tortillas, as previously described. I just place the tortillas straight on the burner of my gas stove and flip them with tongs after one side is browned. This may also be accomplished on the grill. If you use lower-quality tortillas, be careful not to over-char them or they may become brittle and shatter. The tortillas should still be soft and malleable.
  • Skillet: Warm a skillet (or griddle, if you have one) over medium-high heat (do not grease). Working with one tortilla at a time (more for a griddle), cook each side for 20-30 seconds, or until warm and soft. With this strategy, you are not looking for char marks.
  • Microwave: Stack tortillas on a microwave-safe plate and cover with a moist paper towel, working with approximately 5 at a time. Microwave for 20 seconds on high, then continue at 10-second intervals until well warmed.
  • Oven: Make individual stacks of roughly 5 tortillas, then cover each stack in foil. Bake at 350°F for 15-20 minutes, or until well heated (you can bake all stacks at once).

Once your tortillas have been warmed (by whichever technique), stack them on a platter and cover them with a slightly wet paper towel or clean towel to keep them warm and malleable.

Toppings For Mexican Street Tacos With Carne Asada:

Although the condiments often used on Mexican street tacos with carne asada are fairly standard fare, they elevate the flavor of the tacos to new heights. Sour cream and fresh pico de gallo go so well with the savory, strong carne asada, and I can’t get enough of both.

Pico de gallo: In my view, it is a must for Mexican Street Tacos With Carne Asada or any street taco. Fresh tomato salsa lends a vivid, zesty freshness to the dish. Tomatoes, onions, cilantro, jalapenos, lime juice, and salt are used to make it. I’ve included my pico de gallo recipe (which we use for all of these street tacos), but you can substitute your preferred recipe or even store-bought pico de gallo. You may prepare the pico de gallo ahead of time and refrigerate it in an airtight container. Allow coming to room temperature before serving.

  • Guacamole: In the street taco recipe, I’ve incorporated my favorite homemade guacamole, but you may use your favorite.
  • Sour Cream: Either regular sour cream or, for a little more flair, the Crema I use in my Baja Fish Taco recipe. But since the carne asada tacos have a lot of taste on their own, I think sour cream goes well with them. If you want to minimize calories, you may replace plain Greek yogurt. Although not genuine, it serves its purpose and may be used liberally.
  • Cheese: Cotija or queso fresco. Cotija is a wonderfully salty cheese included with specialty cheeses. It’s also known as “Mexican Parmesan.”
  • Lime: If more tanginess is wanted, use lime wedges to add freshly squeezed lime juice.
  • Cilantro: You may substitute fresh cilantro and tomatoes for the pico de gallo.
  • Spice: Add chopped or sliced jalapenos or spicy sauce to your Mexican Street Tacos With Carne Asada to alter the spice.
  • Salsas: Optional salsa or salsa verde provide an additional dimension of flavor.
Mexican Street Tacos With Carne Asada

Mexican Street Tacos With Carne Asada Recipe Variations

This Mexican Street Tacos With Carne Asada dish is both traditional and delicious in its simplicity. I honestly don’t believe it needs any extraneous features. However, there aren’t many Mexican Street Tacos With Carne Asada that corn salsa wouldn’t improve. Here are some additional topping suggestions:

  • Add Beans. Add your favorite beans – warmed refried beans, black beans, kidney beans, etc.
  • Add Veggies. Grilled vegetables like bell peppers, maize, zucchini, sweet potatoes, etc., or even sour radishes, if that’s your thing, would be excellent. Traditional Mexican street tacos with carne asada are often accompanied by pickled red onions.
  • Salsa de Maz or Salsa made with corn. I’m infatuated with sweet, smoky, crispy, juicy corn salsa. I’ve already used it in my pork tacos and think it belongs on everything! OR you can just serve it on the side with some chips.
  • Include pineapple or pineapple salsa. Freshly sliced pineapple or grilled sweet and smokey pineapple salsa goes well with carne asada as I do in my California Burritos.
  • Mexican French Fries. Since fries improve any dish, try serving your carne asada fries in a warm tortilla with your preferred condiments.

What To Serve With Mexican Street Tacos With Carne Asada?

  • Chips and salsa: Chips and salsa are required for every Mexican cuisine! Create your own salsa, whether it’s grilled corn salsa, pineapple salsa, mango salsa, or avocado corn salsa.
  • Rice: is essential in my opinion for any street taco preparation. These carne asada tacos go great with cilantro lime rice, Mexican rice, or avocado rice. Serve with quinoa or low-carb cauliflower rice if desired.
  • Salads: Salad is usually a winner, and it’s an excellent way to extend your Mexican Street Tacos With Carne Asada if you’re feeding a lot. These carne asada tacos go nicely with the following salads: southwest salad, corn salad, or southwest orzo salad.
  • Veggies: I strongly advise you to choose real elote (Mexican Grilled Street Corn) – you will not be disappointed! Grilled corn on the cob, baked asparagus, roasted broccoli, roasted potatoes, and roasted cauliflower are some more options.
  • Fruit: Serve these Mexican Street Tacos With Carne Asada with watermelon, grapes, or any of these fantastic options: Fruit salad with pina colada, honey-lime vinaigrette, grape salad, summer fruit salad, or caramelized grilled pineapple
  • Carbs: If you give my recipe for sweet cornbread (which is one of my all-time favorite meals and something I bring to everything!) a little kick with some green chiles and/or jalapenos, you’ll see how quickly it vanishes. Another crowd-pleaser, the Mexican Street Fries are gone just as quickly as they are served.

What Can I Make Ahead?

While the carne asada marinates, prepare the pico de gallo and guacamole; all that remains is to cook the meat and reheat the tortillas.

For the greatest results, I don’t recommend making the guacamole more than 6 hours ahead of time. Guacamole should be stored in an airtight container with a piece of plastic wrap pressed firmly over the surface. This will slow the rate at which the avocados discolor owing to oxidation.

How Long Do Mexican Street Tacos With Carne Asada Last In The Fridge?

  • steak: Keep in the refrigerator for up to 5 days if stored in a container that seals tightly and doesn’t let air in.
  • pico de gallo: It’s best eaten the day it’s made since the tomatoes continue to exude liquids, but it may be kept for up to three days.
  • guacamole: The top layer will begin to oxidize and become brown if not consumed the same day it is produced. This does not imply that the guacamole has gone bad, although it can be unpleasant.
Mexican Street Tacos With Carne Asada
Mexican Street Tacos With Carne Asada

Can I Freeze Mexican Street Tacos With Carne Asada?

Cooked or uncooked carne asada beef may be frozen:

  • Uncooked carne asada: Fill a freezer bag halfway with marinade and steak, according to the directions. Squeeze out any excess air before sealing and freezing for up to 3 months. Before cooking, allow thawing in the refrigerator. As it thaws, it will marinade. You should still apply the spice rub to the meat before grilling.
  • Cooked carne asada: Squeeze out any extra air in an airtight container or plastic freezer bag with chopped carne asada. Store in the freezer for up to 3 months. Thaw before reheating in the refrigerator. You may also thaw your steak in the microwave, but make sure to do it carefully so it doesn’t overheat or get rubbery.

How To Reheat Mexican Street Tacos With Carne Asada?

Microwave:

  1. To avoid the carne asada from drying out, wrap it in a moist paper towel.
  2. Microwave at 30-second intervals until well warmed.

Stove Top:

  1. In a nonstick skillet, heat 1 tablespoon of oil or butter over medium-high heat. The fat will keep the carne asada tender; water can be substituted.
  2. Once heated, add the steak and leave it alone for a few minutes before beginning to cook and stir until warmed through.
  3. If you overcook it, it will turn dry.

Recipe Tips

  • Good flour tortillas. If you can, invest in some high-quality corn tortillas. I’ve explored this in further depth below.
  • Pound the meat to an equal, thin thickness. If your steak is perfectly equal, you may still tenderize it by giving it a vigorous hammering. Throw steak in between two pieces of plastic wrap or I just place it in a freezer-size plastic bag. Pound it evenly with a meat mallet or side of a can.
  • Never over-marinate. You shouldn’t marinate the steak for as long as you would in a marinade without as much citrus in it because of the strong acidity of the marinade in Mexican Street Tacos With Carne Asada. Don’t marinade for much more than 12 hours or the muscle fibers might break down and become mushy.
  • Marinate long enough. I recommend marinating the carne asada for a maximum of 12 hours. Because of this, the steak will be bursting with flavor and perfectly juicy.
  • To provide the best results while cooking, carne asada should be at room temperature. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overdone outside and chilly within. For even more juicy outcomes, this also relaxes the chilly fibers.
  • Choose an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all good options for a high-smoking oil that may be used on a clean grill. For grilling, I just use a handful of paper towels as a rag. Spray oils should never be used on a hot grill.
  • Grill it to perfection over high heat. In order to get the grill hot as fast as possible, close the cover and turn the heat up to high. This should take around 10 to 15 minutes. When the grill is ready to cook, the heat may be adjusted. It’s best to wait until the grill is hot before adding the steak so that it can sear properly.
  • Don’t overcook! For the juiciest carne asada in Mexican street tacos, keep the meat at a medium temperature or lower.
  • Where and when to turn up the heat. Steak should be grilled quickly over high heat to get the desired degree of doneness, whether you want it rare, medium-rare, or well-done.
  • Carne asada needs to rest. Resting the carne asada for 10 minutes after grilling ensures that it retains its tenderness when chopped. When a steak is seared, the fluids are drawn away from the surface and into the center as it cooks. During the resting period, the fluids in the steak redistribute and the meat absorbs them.
  • Let the pico de gallo sit. Pico de Gallo is best when the ingredients have had some time to settle at room temperature and the flavors have had a chance to blend. If you try it immediately away, I promise you will be dissatisfied. The salt takes out the flavor from the tomatoes, which we urgently desire in this dish. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to unfold.
  • Add something creamy. To bring the many textures of these Mexican Street Tacos with Carne Asada together, a creamy topping, such as sour cream or guacamole, is recommended. I adore both sour cream and guacamole or you can use sour cream with chopped avocados or my fave avocado crema.
  • Add some heat if you like. If you or your guests want a little heat with your Mexican street tacos, add hot sauce on the side.

Try More Recipes:

Mexican Street Tacos With Carne Asada Nutrition Facts

Amount Per Serving

  • Calories 197
  • Total Fat 8.9g
  • Saturated Fat 2.4g
  • Trans Fat 0g
  • Cholesterol 42mg
  • Sodium 135mg
  • Potassium 315mg
  • Total Carbohydrate 13g
  • Dietary Fiber 2.6g
  • Sugars 0.8g
  • Protein 16g
  • Vitamin A 3.2%
  • Vitamin C 9.6%
  • Calcium 2.9%
  • Iron 7.9%

Nutrition Facts Source: Source

Mexican Street Tacos With Carne Asada

Difficulty:BeginnerPrep time: 35 minutesCook time: 20 minutesRest time: minutesTotal time: 55 minutesServings:12 servingsCalories:197 kcal Best Season:Available

Description

The flavors of authentic Mexican street food may be enjoyed in the comfort of your own home with these Mexican Street Tacos With Carne Asada. Soft corn tortillas are stuffed with marinated and spice-rubbed carne asada steak, handmade guacamole, fresh pico de gallo, acidic sour cream, salty Cotija cheese, and velvety sour cream. You have to try these street tacos to believe how soft and juicy they are, and what a symphony of flavors they contain.

Ingredients

    Marinade

  • Spice Mix

  • For Serving

  • Guacamole

Instructions

  1. Whisk the Spice Mix spices in a small bag or airtight container; put aside.
  2. Whisk together all Marinade Ingredients (excluding steak) in a big freezer bag. Whisk in 3 teaspoons of Spice Mix to the Marinade. Add steak, press out excess air, seal, and toss to coat evenly. Marinate in the refrigerator for four to twelve hours (the longer the better).
  3. While the steak is marinating, make and chill pico de gallo and any additional toppings other than guacamole.
  4. When you are ready to grill, combine the remaining Spice Mix with 2 tablespoons of olive oil to make a wet Spice Rub.
  5. Remove steaks from marinade and blot dry with paper towels. 30 minutes at room temperature after evenly coating the steak with Spice Rub and allowing it to rest for 30 minutes. During this period, I prepare guacamole (recipe to follow).
  6. Grease and heat to high temperature an outdoor grill or inside grill pan. Add steak, then reduce heat to medium-high. 5 to 6 minutes per side, rotating once, will achieve a medium steak (recommended 145 degrees F). Depending on the thickness, continue grilling steak over indirect heat for a further 5 to 10 minutes per side. If you want your steaks rare, use HIGH heat to get a scorched exterior in less time.
  7. Allow the steak to rest for ten minutes before slicing into tiny pieces.
  8. Warm tortillas in the microwave, in a pan, or over an open flame on the grill or gas burner until warm and malleable.
  9. Warm corn tortillas are layered with carne asada steak, pico de gallo, guacamole, sour cream, and cotija to create Mexican Street Tacos With Carne Asada. Serve with lime wedges and spicy sauce, if desired.
  10. Guacamole:

  11. In a medium bowl, mash avocados to the appropriate consistency. Mix up the remaining ingredients. Additional lime juice or salt may be added to taste.
  12. Serve immediately or cover with plastic wrap (pressing the wrap against the surface of the guacamole to avoid browning) and chill until serving time.

Notes

  • Good flour tortillas. If you can, invest in some high-quality corn tortillas. I’ve explored this in further depth below.
  • Pound the meat to an equal, thin thickness. If your steak is perfectly equal, you may still tenderize it by giving it a vigorous hammering. Throw steak in between two pieces of plastic wrap or I just place it in a freezer-size plastic bag. Pound it evenly with a meat mallet or side of a can.
  • Never over-marinate. You shouldn’t marinate the steak for as long as you would in a marinade without as much citrus in it because of the strong acidity of the marinade in Mexican Street Tacos With Carne Asada. Don’t marinade much more than 12 hours or the muscle fibers might break down and become mushy.
  • Marinate long enough. I recommend marinating the carne asada for a maximum of 12 hours. Because of this, the steak will be bursting with flavor and perfectly juicy.
  • To provide the best results while cooking, carne asada should be at room temperature. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overdone outside and chilly within. For even more juicy outcomes, this also relaxes the chilly fibers.
  • Choose an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all good options for a high-smoking oil that may be used on a clean grill. For grilling, I just use a handful of paper towels as a rag. Spray oils should never be used on a hot grill.
  • Grill it to perfection over high heat. In order to get the grill hot as fast as possible, close the cover and turn the heat up to high. This should take around 10 to 15 minutes. When the grill is ready to cook, the heat may be adjusted. It’s best to wait until the grill is hot before adding the steak so that it can sear properly.
  • Don’t overcook! For the juiciest carne asada in Mexican street tacos, keep the meat at a medium temperature or lower.
  • Where and when to turn up the heat. Steak should be grilled quickly over high heat to get the desired degree of doneness, whether you want it rare, medium-rare, or well-done.
  • Carne asada needs to rest. Resting the carne asada for 10 minutes after grilling ensures that it retains its tenderness when chopped. When a steak is seared, the fluids are drawn away from the surface and into the center as it cooks. During the resting period, the fluids in the steak redistribute and the meat absorbs them.
  • Let the pico de gallo sit. Pico de Gallo is best when the ingredients have had some time to settle at room temperature and the flavors have had a chance to blend. If you try it immediately away, I promise you will be dissatisfied. The salt takes out the flavor from the tomatoes, which we urgently desire in this dish. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to unfold.
  • Add something creamy. To bring the many textures of these Mexican Street Tacos with Carne Asada together, a creamy topping, such as sour cream or guacamole, is recommended. I adore both sour cream and guacamole or you can use sour cream with chopped avocados or my fave avocado crema.
  • Add some heat if you like. If you or your guests want a little heat with your Mexican street tacos, add hot sauce on the side.
Keywords:Mexican Street Tacos With Carne Asada
Nutrition Facts

Servings 12


Amount Per Serving
Calories 197
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 2.4g12%
Trans Fat 0g
Cholesterol 42mg15%
Sodium 135mg6%
Potassium 315mg9%
Total Carbohydrate 13g5%
Dietary Fiber 2.6g11%
Sugars 0.8g
Protein 16g32%

Vitamin A 3.2%
Vitamin C 9.6%
Calcium 2.9%
Iron 7.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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