Summer is here, folks! Unleash your inner pitmaster with #TeamLFR’s Aaron Riley of Bearded Skull BBQ and indulge in Mexican-inspired delight: Carne Asada! Picture this: sizzling, tender meat nestled in warm tortillas, creating the most mouthwatering tacos you’ve ever sunk your teeth into. I can assure you that this recipe is as simple as it is mind-blowing.
Now, let’s talk about tacos. They’re like the chameleons of the food world, adapting to your desires and imagination. Whether you prefer a no-frills classic or an extravagant flavor explosion, tacos never disappoint. Zesty citrus, Guajillo heat, and smoky Chipotle Adobo create a bursting marinade for my Carne Asada. Trust me, the taste is out of this world.
Before you dive into culinary bliss, let’s address the prep work. Skirt Steak, the star of the show, comes with a bit of “accessories” like sinew, silverskin, and fat that need to be removed. It’s a labor of love, my friends, but a necessary one. Arm yourself with a sharp knife, roll up your sleeves, and let’s get down to business. Trust me, your taste buds will thank you.
So, gather ’round the fire, grab a cold one, and let’s embark on this unforgettable Carne Asada taco adventure. Get ready to unleash the flavor fiesta of the summer!
KEY INGREDIENTS USED IN THIS RECIPE
Skirt Steaks
These marvelously marbled cuts of beef are the tender and juicy stars of our Carne Asada tacos, providing the perfect balance of flavor and texture that will make your taste buds do a happy dance around the campfire.
Guajillo Chili Powder
The fiery essence of Guajillo Chili Powder adds a touch of heat and a whole lot of Mexican-inspired goodness to our marinade, taking your taste buds on a spicy escapade that will make them beg for more.
Chipotle Adobo
Ah, Chipotle Adobo, the smoky secret weapon in our recipe arsenal, infusing our Carne Asada with a tantalizing hint of smoke that will transport you to the heart of the barbecue party while making your taste buds shout “ole!”
Soy Sauce
Hold your horses, we know what you’re thinking, “Soy sauce in a Mexican-inspired dish?” Believe it or not, this umami-packed liquid gold adds a depth of flavor that will make your taste buds high-five each other and shout “arriba!” while keeping the meat tender and succulent.
SIDES THAT COULD BE SERVED ALONGSIDE CARNE ASADA TACOS
Zesty Citrus Slaw
This vibrant slaw packs a punch with its tangy citrus dressing and crisp cabbage, providing a refreshing contrast to the bold flavors of the Carne Asada. It’s the perfect sidekick that adds a zing of flavor and a pop of color to your plate.
Grilled Street Corn
Take those juicy corn cobs, fire up the grill, and let the magic happen. Slathered in a delectable blend of mayo, chili powder, lime juice, and a sprinkle of queso fresco, this charred delight will have your taste buds dancing a salsa of joy.
Smoky Grilled Sweet Potato Fries
We’re taking ordinary fries and giving them a flavor makeover. Seasoned with smoky spices, these crispy sweet potato fries are a match made in grill heaven. They’ll have you reaching for seconds faster than you can say “¡Olé!”
FAQs: CARNE ASADA TACOS
“What is Carne Asada?”
Carne Asada is the culinary embodiment of happiness—a sizzling, grilled delight made with marinated skirt steak that’s bursting with Mexican-inspired flavors and perfect for stuffing into tortillas to create the most epic tacos known to humankind.
What’s the best way to cook Carne Asada?
Fire up that grill, my friend! High heat and a sizzling hot grill grates are the keys to achieving that mouthwatering char and juicy perfection. Just remember to resist the temptation to play with your food—let it sear to perfection!
What’s the best cut of meat for Carne Asada?
Look no further than skirt steak, my friend! Its marbled beauty and tender texture are unrivaled when it comes to Carne Asada. Just make sure to trim off any unwanted sinew and fat before grilling, so your taste buds can fully appreciate the mouthwatering goodness.
How long should I marinate the meat?
Patience is a virtue, my grilling apprentice. Let the flavors work their magic by marinating the skirt steak for at least a couple of hours, or even overnight, in the refrigerator. This will ensure that every bite is infused with the divine essence of the marinade.
What toppings should I use for Carne Asada tacos?
Oh, the choices are endless! Embrace your creative side and pile on some fresh salsa, tangy guacamole, crunchy radishes, zesty cilantro, and a squeeze of lime. Or venture into uncharted territory with unique toppings like grilled pineapple or pickled onions. Let your taste buds guide you on this flavor-filled journey!
BEST BEVERAGE PAIRINGS FOR CARNE ASADA TACOS
Beer Pairings
Hoppy Trails IPA: This hop-forward IPA cuts through the richness of the Carne Asada, enhancing the flavors with its citrusy and piney notes. It’s like taking your taste buds on a flavorful hike through the wilderness.
Tropical Thunder IPA: Let the hoppy, tropical flavors of this IPA take your taste buds on a vacation while enjoying your tacos. The citrusy bursts of pineapple and mango will harmonize with the zesty marinade, creating a symphony of flavors that will have you saying, “Olé!”
Cocktail Pairings
Smoky Paloma: Mix up a smoky twist on the classic Paloma by adding a touch of mezcal. The smokiness dances with the grilled flavors of the Carne Asada, while the grapefruit and lime bring a refreshing tang that’s worth toasting to.
Jalapeño Margarita: Kick up the heat with a spicy Jalapeño Margarita. The fiery kick of the jalapeños balances the richness of the meat, while the zesty lime and tequila make it a fiesta in your mouth.
Wine Pairings
Zinfandel: Embrace the boldness of a robust Zinfandel that stands up to the flavors of the Carne Asada. Its fruity and spicy character pairs beautifully with the grilled meat, creating a symphony of flavors that will have you raising your glass for another sip.
Rosé of Grenache: This dry and vibrant Rosé complements the smoky and tangy elements of the tacos. With its refreshing acidity and fruity undertones, it’s like a sip of summer that perfectly harmonizes with the flavors on your plate.
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Equipment
- Grill
- Lump charcoal
- Almond wood optional
- Instant read thermometer optional
Ingredients
- 2 skirt steaks
- 3 oranges juiced
- 2 limes juiced
- 5 cloves of garlic
- 1 bunch cilantro
- 1-2 tbsp soy sauce
- 1 tsp Guajillo chili powder
- 1 tsp chili powder
- 1 tsp cumin
- Splash of chipotle adobo
- SPG (salt, pepper, garlic) to taste
Instructions
- Using a sharp knife, trim off any silverskin, sinew, and fat from the skirt steak. Set these beautiful steaks to the side to rest while you get working on the asada marinade.
- For the marinade, cut and juice all the citrus into a bowl. Next, chop up the cilantro and heads of garlic and toss those in as well. Then, add all seasonings and whisk together, allowing the ingredients to marry. Grab a zipper gallon bag, add meat to the bag then pour the marinade over the meat. Squeeze out all the air from the bag and place it in the refrigerator, for no less than 3 hours.
- Fire up your pit for direct cooking. You want a hot fire, so open all those vents and let the fire rage; you’re looking for a searing temp of 450-500 degrees Fahrenheit. I used some lump charcoal and almond wood for a touch of smoke. Since you are cooking over a very hot live fire or live coals these skirt steaks will cook up super fast; about 1-2 minutes per side. So grab a cold one and stay right by those steaks because they can over cook before you know. Use an instant read thermometer and pull the steaks at 123-128 F internal, for a perfect mid rare.
- Once internal is reached, pull from fire and let rest for 10 minutes to allow the meat juices to redistribute. Slice meat against the grain for a nice tender bite.
- Now build your tacos by charring up some corn tortillas, add your steak, top with chopped onion, cilantro, salsa and some table cream if you desire.
