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Carne Asada Tacos

The sweet and savory marinade enhanced with balsamic vinegar, cumin, oregano and chili powder really takes these steak tacos to a whole new level

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 people

Ingredients

  • 1 package La Tortilla Factory corn tortillas

For the Carne Asada Marinade:

  • 4 tablespoons minced garlic
  • cilantro stems from one bunch of cilantro , chopped (reserve the cilantro leaves to chop for garnish)
  • 1 tablespoon Ancho chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano , rubbed between your fingers to release the flavor
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • ¼ cup soy sauce
  • ¼ cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 1 ½ pounds flank steak

For the toppings:

  • 2 large sweet onions , sliced into 1” slices
  • 2 tablespoons olive oil
  • 2 avocados , sliced into medium thick slices
  • 4 ounces cotija cheese , coarsely grated
  • 4 ounces grated red cabbage
  • 1 jar Stonewall Kitchens black bean salsa or any other salsa with corn and black beans
  • 8 ounces Breakstone Sour Cream (full or reduced fat)
  • finely chopped cilantro
  • 2 limes , quartered

Instructions

For the Carne Asada:

  1. In a large plastic Ziploc bag, mix all of the marinade ingredients. Add the flank steak and mix well. Marinate for two days in the refrigerator.
  2. Preheat gas or charcoal grill to a high heat.
  3. Preheat oven to 400 degrees and place the tortillas over the rungs of the baking racks so that they form a half moon shape. Cook for 7 minutes or until they are still pliable but have formed a taco shell. Remove from oven and set aside.
  4. Prepare all of the topping ingredients and set aside while you grill the onions and the steak.

For the grilled onions and Carne Asada:

  1. Combine onion slices and olive oil. Spread the onions on a large sheet of aluminum foil and grill until they are just brown but not burned, turning often.
  2. When the onions are done, grill the steak until it is done to your liking. For medium rare, grill 6 minutes over high heat on one side and 5-6 minutes on the other. Set aside and allow the steak to rest for at least 15 minutes. Slice thinly on the diagonal.
  3. Remove onions from the grill and keep warm.
  4. Assemble the tacos:
  5. Into each taco shell, spoon in some grilled onions and layer the steak into each taco. Layer all of the other ingredients into the taco shells, top with sour cream and garnish with the chopped cilantro.
  6. Serve with limes on the side.