The citrusy marinade in this carne asada taco recipe gets punchy flavor from fresh cilantro, garlic, olive oil, cumin, chili powder, beer, a combination of orange and lime juices, and—surprise!—apple cider vinegar, which helps tenderize the meat. Seek out thin cuts of beef like flank or skirt steak for this recipe; they’ll absorb more flavor from the marinade and grill up fast. If you can’t find either, ask your butcher to cut steaks 1⁄4" thick—or carefully butterfly thicker steaks yourself. For maximum flavor and the best texture, marinate the beef overnight.
A hot grill is essential for creating the characteristic char on the steak, but it’s also critical for developing deep flavor in the salsa that gets spooned over the tacos. Grill the tomatillos, onion halves, and serranos (if you can’t find serranos, jalapeños will be fine) until they’re blistered; then toss into a blender with lime juice, fresh garlic, cilantro, and a few spices for a smoky, bright sauce that pairs perfectly with the steak tacos. Warm tortillas can make or break a good taco; so toss them onto the grill too, (about 20 seconds per side) just before serving. —Inés Anguiano
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Blender
$45 $40 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
8x8" Baking Dish
$18 At Amazon
Citrus Juicer
$15 At Amazon
Tongs
$19 At Amazon
Cutting Board
$10 At IKEA
Recipe information
Yield
4–6 servings
Ingredients
Steak
Salsa and assembly
Preparation
Steak
Step 1
Combine garlic, cilantro, orange juice, lager, lime juice, oil, salt, pepper, vinegar, cumin, and chile powder in a large baking dish or 1-gal. resealable plastic bag. Add steak and turn to coat in marinade. Cover (or seal) and chill, turning occasionally, at least 10 hours and up to 1 day.
Salsa and assembly
Step 2
Prepare a grill for medium-high heat; oil grate. Grill onion halves, chiles, and tomatillos, turning often, until charred and tender, 10–15 minutes for onion and tomatillos, 8–12 minutes for chiles.
Step 3
Transfer vegetables to a blender and add garlic, lime juice, salt, pepper, garlic powder, cumin, 1 cup cilantro, and 3 Tbsp. oil. Carefully blend until salsa is mostly smooth (some texture is good but make sure there are no large chunks).
Step 4
Remove steak from marinade, letting excess drip back into dish (or bag); discard marinade. Grill steak, turning every minute or so, until charred and an instant-read thermometer inserted into thickest part registers 140° for medium, about 5 minutes. Transfer to a cutting board and let rest 10 minutes.
Step 5
Thinly slice steak against the grain, then cut into bite-size pieces. Transfer to a bowl and sprinkle with sea salt.
Step 6
Top tortillas with some steak, salsa, cilantro, and chopped onion. Serve with lime wedges for squeezing over and remaining salsa alongside.
Do ahead: Salsa can be made 1 day ahead. Transfer to an airtight container; cover and chill. Loosen with a splash of water if needed before serving.
