Tacos de Carne Asada (Grilled Steak Tacos)

Grilled Steak Tacos (Tacos de Carne Asada)

Grilled Steak Tacos (Tacos de Carne Asada)

Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.Todd Coleman

Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajio region. This one is marinated with lime and spices before grilling.

Tacos de Carne Asada (Grilled Steak Tacos)
Skirt steak, a flavorful, juicy cut, is an excellent choice for <em>carne asada</em>, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Yield: serves 4-6

Ingredients

  • 4 cloves garlic, peeled
  • 3 tbsp. canola oil
  • 6 canned chipotles in adobo, roughly chopped
  • 1 large white onion, sliced crosswise into ¾"-thick rings, plus 1 small white onion, roughly chopped
  • Juice of 2 limes, plus lime wedges for serving
  • 1 12 lb. trimmed skirt steak, cut crosswise into 4 steaks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 jalapeño, stemmed
  • Warm tortillas, for serving
  • Salsa verde, for serving

Instructions

  1. Heat an 8" skillet over high heat; add garlic, and cook, turning as needed, until charred all over, about 12 minutes. Transfer to a blender along with oil, chipotles, small chopped onion, and juice, and purée until smooth. Transfer to a 9" x 13" baking dish, and add steaks, tossing to coat in marinade; season generously with salt and pepper. Cover with plastic wrap and let marinate at room temperature for 1 hour or in the refrigerator for up to 4 hours.
  2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium hot. (Alternatively, heat a grill pan over medium-high heat.) Brush marinade from steaks and transfer to the grill; cook, flipping once, until charred and cooked to desired doneness, about 8 minutes for medium. Transfer steaks to a cutting board, and let rest for 5 minutes.
  3. Meanwhile, place remaining onion and jalapeño on grill, and cook, turning as needed, until charred and softened, about 10 minutes. Transfer vegetables to a cutting board and finely chop; transfer to a serving bowl. Finely chop steaks and toss with grilled vegetables in bowl. Serve with tortillas, lime wedges and salsa verde on the side.
Illustration: Sam Wiley

Cooking Tortillas "Many people heat store-bought tortillas by wrapping them in a wet towel and steaming them in a microwave, but this will leave them wet and flimsy, with an unpleasant taste. Instead, heat tortillas in a dry skillet over medium-high heat for about 45 seconds on each side, until they are slightly puffed, brown in spots, and very pliable, with a rich, toasty corn aroma." —Roberto Santibañez