Recipes Main Dishes Taco Recipes Beef Taqueria-Style Tacos - Carne Asada 4.7 (1,267) 912 Reviews 66 Photos These carne asada tacos made with tender strips of flank steak, served on soft corn tortillas are as good as you get at a taqueria. So delicious topped with onion relish and homemade tomato salsa! Submitted by stanicks Updated on September 18, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 66 66 66 66 66 Prep Time: 30 mins Cook Time: 30 mins Additional Time: 1 hr Total Time: 2 hrs Servings: 16 Jump to Nutrition Facts Ingredients 3 pounds flank steak Marinade: ½ cup soy sauce ½ cup olive oil ⅓ cup white vinegar 4 cloves garlic, minced 2 limes, juiced 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon ground white pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon paprika Onion Relish: 1 white onion, chopped ½ cup chopped fresh cilantro 1 lime, juiced Salsa: 4 dried New Mexico chile pods 2 large tomatoes, chopped 1 white onion, quartered 4 cloves garlic, peeled 2 jalapeno peppers, chopped 1 pinch salt and black pepper Other: 1 (32 ounce) package corn tortillas 2 cups grated cotija cheese (Optional) 2 limes, cut into wedges Directions Lay flank steak in a large glass baking dish. 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. Dotdash Meredith Food Studios Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth. Dotdash Meredith Food Studios Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. 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. Dotdash Meredith Food Studios Warm tortillas in a dry skillet over low heat for about a minute on each side. Dotdash Meredith Food Studios Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 369 Calories 20g Fat 32g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 369 % Daily Value * Total Fat 20g 25% Saturated Fat 7g 35% Cholesterol 44mg 15% Sodium 840mg 37% Total Carbohydrate 32g 12% Dietary Fiber 5g 18% Total Sugars 2g Protein 18g 36% Vitamin C 12mg 13% Calcium 182mg 14% Iron 3mg 15% Potassium 391mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved