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Carne Asada Street Tacos
Recipes
Ingredients:
– 2 pounds skirt steak (or flank steak)
– 2 tablespoons olive oil
– 2 tablespoons lime juice
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 24 corn tortillas, street size (or 12 if you’re using single tortilla)
Toppings:
– Real California Milk Queso Fresco, crumbled
– Real California Milk Cotija Cheese, crumbled
– Real California Milk Crema Mexicana
– Pico de Gallo
– Lime Juice
– Salsa
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Directions:
Place meat in a large freezer bag. Set aside.
Whisk together olive oil, lime juice, chili powder, cumin, salt and pepper in a small bowl. Add mixture to bag with meat, seal and shake, pressing meat with fingers marinate evenly. Refrigerate overnight.
Heat a cast iron skillet over medium heat. Add steak and cook 6-7 minutes on each side. Remove from heat and transfer to a large cutting board. Let cooked meat rest for 8-10 minutes. Chop into bite-sized pieces and keep warm.
Warm tortillas on a comal or skillet, add 2 tablespoons carne asada to 2 stacked tortillas (optional, you can also use 1 tortilla), arrange on a serving plate and repeat until all carne asada has been used. Keep warm.
Top tacos with California Queso Fresco, Cotija, Crema, pico de gallo or salsa and a squeeze of lime. Serve.
Makes 12
Preparation time: 10 minutes
Marinating time: 8-12 hours
Cooking time: 10 minutes
Attribution:
Recipe and image created by Ericka Sanchez /@nibblesnfeasts for the CMAB
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.