Authentic Baja-Mexican Street Tacos (Carne Asada) recipe

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Ingredients

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

Nutrition Info

154.8 calories
carbohydrate: 16.9 g
cholesterol: 19 mg
fat: 4.3 g
fiber: 1.9 g
protein: 12.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 178.6 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.

  2. Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.

  3. Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.

  4. Add steak to each tortilla and top with white onion and cilantro.

Recipe Yield

16 tacos

Recipe Note

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

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