Like we have said many times before, we are a Mexican food loving family. Both Joel and I lived and grew up in Arizona, so we know good Mexican food, which can be a curse too because we have very high standards, especially for carne asada. Being in Utah, good Mexican food is hard to come by, especially around our area. So a lot of times it is up to us to curb our craving for yummy authentic Mexican food.
Tacos are our number one favorite to eat and we eat them at least once a week. So naturally we love Carne Asada. We have tried a few different marinades over the years because we all know it is absolutely crucial to marinade your meat before cooking. The meat needs time to soak up all of those yummy juices and flavors from the cilantro, chili powder, garlic, and oil. And the tortilla is important too! We serve all of our tacos including this carne asada taco on our homemade authentic Mexican flour tortillas so make sure to check that recipe out too!
But that is besides the point, we finally tweaked a few recipes we liked and combined all the flavors and ingredients we personally love, and came up with this bomb marinade. Your meat will taste like it came straight off your favorite taco truck and you will be begging for more! Just pull our your steak knives and wooden cutting board and chop that meat up like your life depended on it!
There are a lot of ingredients in this marinade, but trust me, they all work perfectly together to make the most flavorful sauce. Your carne asada will taste so juicy topped with some fresh queso fresca, pico de gallo, and a dollop of sour cream. Oh man, I can’t wait to make these tonight! Comment below if you make these and let us know what you think!
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Authentic Carne Asada Tacos
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Loading...Homemade Carne Asada tacos with a zesty marinade will taste like they just came off fresh off your favorite taco truck! Packed with flavor and grilled to perfection, these tacos will become a staple in your household!
Ingredients
- 2-3lb chuck roast
- 2/3 cup vegetable oil
- 4 TBLS lemon juice
- 6 TBLS orange juice
- 4 TBLS white vinegar
- 1 large onion diced
- 1 large bunch of cilantro, chopped
- 8 large cloves garlic, crushed
- 2 Jalapeños, seeds removed and diced
- 4 tsp salt
- 4 tsp chili powder
- 2 tsp black pepper
- 2 tsp crushed red pepper flakes, optional for more heat
Instructions
Mix all ingredients together in a separate bowl until well combined. Set aside.
Take your chuck roast, and trim off some of the fat. Not all, but get rid of the big chunks of fat.
Thinly slice your meat into strips. Strips should be about 1/4-1/2 inch in thickness.
Place meat in a large ziploc bag.
Pour the marinade over meat making sure the juices have covered all parts of the meat.
Seal the bag and refrigerate over night and up to 24 hours. The longer the better.
Pull the meat out 30 min before grilling. Save the marinade to pour over the meat after cooking.
Grill over high heat, and cook to desired temp or until it has nice charred marks on both sides.
Slice against the grain and chop into bite sized pieces. Pour remaining marinade over the carne asada if desired.
Put meat in a corn or flour tortilla, and top with desired toppings. Enjoy!
Notes
1. If you want a little less heat in your marinade, use jalapeños instead of serrano chilis. Same goes for more heat, use 2 serrano chilis for a bigger kick and adding the red chili pepper flakes. --- 2. You can use canned or bottle juice for the oranges and lime if you don't have fresh fruit. --- 3. We also love to dip our tortillas in the left over marinade and grill them as well. Adds another flavor component! --- 4. If you don't have white wine vinegar, apple cider vinegar will work too! --- 5. The longer you marinade the better! If you are in a pinch, you can still make these, but they wont be as flavorful. --- 6. Make sure when you pour the marinade over the meat, that you pick up the meat and move around so it can get underneath and in every nook and cranny! --- 7. If you want to use a pre cut piece of meat, flank or flap steak is a great option. Chuck roast is usually cheaper for more meat, and is the same kind of meat as flank or flap.
