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!
Ingredients
- flank steak: 3 pound
- soy sauce: 0.5 cup
- olive oil: 0.5 cup
- white vinegar: 0.33333 cup
- garlic: 4 clove (minced)
- limes: 2 piece (juiced)
- salt: 1 tsp
- ground black pepper: 1 tsp
- ground white pepper: 1 tsp
- garlic powder: 1 tsp
- chili powder: 1 tsp
- oregano: 1 tsp (dried)
- ground cumin: 1 tsp
- paprika: 1 tsp
- white onion: 1 piece (chopped)
- fresh cilantro: 0.5 cup (chopped)
- lime: 1 piece (juiced)
- New Mexico Chili pods: 4 piece (dried)
- tomatoes: 2 piece (chopped)
- white onion, quartered: 1 piece
- garlic: 4 clove (peeled)
- Jalapeno peppers: 2 piece (chopped)
- pinch salt and black pepper: 1 piece
- corn tortillas: 1 pack (32 ounce pack)
- cotija cheese: 2 cups (grated, optional)
- limes: 2 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Lay flank steak in a large glass baking dish.
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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
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Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside. Dotdash Meredith Food Studios
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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
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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
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Transfer vegetables into a blender or food processor. Add soaked chiles, salt, and pepper; puree until smooth. Dotdash Meredith Food Studios
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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
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Warm tortillas in a dry skillet over low heat for about a minute on each side. Dotdash Meredith Food Studios
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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
