Chihuahua Style Grilled Carne Asada Tacos Recipe

Skirt steak: A flavorful and tender cut of beef, perfect for grilling and slicing thinly.

Olive oil: Used to create the marinade, adding richness and helping to coat the steak.

Garlic: Minced fresh garlic adds a robust and aromatic flavor to the marinade.

Cumin: A warm, earthy spice that is a staple in Mexican cuisine, enhancing the overall flavor of the steak.

Chili powder: Adds a mild heat and depth of flavor to the marinade.

Salt: Enhances the natural flavors of the steak and other ingredients.

Black pepper: Freshly ground for a bit of heat and complexity in the marinade.

Corn tortillas: Soft and slightly sweet, these are the perfect vessel for the carne asada and toppings.

Pico de gallo: A fresh salsa made from tomatoes, onions, and cilantro, adding a burst of freshness to the tacos.

Guacamole: Creamy and rich, made from avocados, it adds a smooth texture and flavor contrast.

Sour cream: Adds a tangy and creamy element to balance the flavors of the tacos.

When marinating the skirt steak, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, resulting in a more flavorful carne asada. Additionally, letting the steak rest after grilling allows the juices to redistribute, ensuring each bite is tender and juicy.

• trimmed skirt steak - Substitute with flank steak: Flank steak has a similar texture and flavor profile, making it a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for grilling.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use ¼ teaspoon of garlic powder for each clove of garlic.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color, though it is less spicy. Add a pinch of cayenne pepper if more heat is desired.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor and saltiness. Use it sparingly to avoid overpowering the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in equal amounts.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them a good alternative for tacos.

• pico de gallo - Substitute with salsa: Salsa can provide a similar fresh and tangy flavor, though it may be more liquidy.

• guacamole - Substitute with smashed avocado: Smashed avocado can provide a similar creamy texture and flavor, though it lacks the additional ingredients found in guacamole.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, making it a healthier alternative.

• Allow the skirt steak to cool completely before storing. This helps prevent condensation, which can make the meat soggy.

• Transfer the cooled steak slices into an airtight container or a resealable plastic bag. If using a plastic bag, try to remove as much air as possible to maintain freshness.

• Store the pico de gallo, guacamole, and sour cream in separate airtight containers. This prevents the flavors from mingling and keeps each component fresh.

• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. This helps maintain their softness and prevents them from drying out.

• Place all the containers and bags in the refrigerator if you plan to consume the tacos within 3-4 days.

• For longer storage, consider freezing the skirt steak. Lay the slices flat on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen slices to a resealable plastic bag or airtight container. This method prevents the slices from sticking together.

• When ready to enjoy, thaw the steak slices in the refrigerator overnight. Reheat them in a skillet over medium heat until warmed through.

• Avoid freezing pico de gallo and guacamole as their textures can change. Instead, prepare fresh batches when needed.

• To reheat the corn tortillas, wrap them in a damp paper towel and microwave for about 30 seconds, or warm them in a skillet over medium heat for a few seconds on each side.

• Assemble the tacos just before serving to ensure the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the carne asada in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. For the corn tortillas, wrap them in foil and heat for about 5 minutes.

• Stovetop Method: Heat a skillet over medium heat. Add a small amount of olive oil to the pan. Place the carne asada slices in the skillet and cook for 2-3 minutes on each side, or until heated through. Warm the corn tortillas in a separate skillet for about 30 seconds on each side.

• Microwave Method: Place the carne asada on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Microwave on medium power for 1-2 minutes, checking halfway through. For the corn tortillas, wrap them in a damp paper towel and microwave for about 30 seconds.

• Grill Method: Preheat your grill to medium heat. Wrap the carne asada in aluminum foil and place it on the grill. Heat for about 5-7 minutes, turning halfway through. Warm the corn tortillas directly on the grill for about 30 seconds on each side.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the carne asada in the air fryer basket and heat for 3-5 minutes. For the corn tortillas, place them in the air fryer for about 1-2 minutes.

• Mixing bowl: Use this to combine the olive oil, garlic, cumin, chili powder, salt, and black pepper to create the marinade for the skirt steak.

• Grill: Preheat this to medium-high heat to cook the skirt steak to your desired level of doneness.

• Tongs: Use these to place the steak on the grill and to turn it over for even cooking.

• Knife: After grilling, use this to slice the steak thinly against the grain.

• Cutting board: Place the steak on this to rest and then slice it.

• Meat thermometer: Optional, but useful to check the internal temperature of the steak to ensure it is cooked to your preference.

• Grill spatula: Use this to warm the corn tortillas on the grill.

• Serving platter: Arrange the sliced steak and warmed tortillas on this for easy assembly of the tacos.

• Spoon: Use this to add pico de gallo, guacamole, and sour cream to the tacos.

Marinate in advance: Prepare the marinade and coat the skirt steak the night before. This allows the flavors to penetrate deeply and saves time on the day of cooking.

Pre-chop toppings: Dice the pico de gallo ingredients and prepare the guacamole ahead of time. Store them in airtight containers in the fridge.

Use a meat thermometer: To avoid overcooking or undercooking, use a meat thermometer to check the steak's internal temperature quickly.

Warm tortillas together: Instead of warming each corn tortilla individually, stack them and wrap in foil. Warm them all at once on the grill.