Crispy Carne Asada Tacos – Copycat Recipe Inspired by El Caminito

Allergens

Dairy, Wheat (in corn tortillas)

Ingredients

• 1 lb beef flank steak
• 2 tbsp olive oil
• 4 tbsp lime juice
• 1/2 cup cilantro leaves, chopped
• 1 jalapeño pepper, finely chopped
• 8 corn tortillas
• 1/2 cup crumbled queso fresco
• 1/2 cup diced red onion
• 1/2 cup sliced avocado
• Salt and pepper to taste

Instructions

1. In a large resealable plastic bag, combine the beef flank steak, olive oil, lime juice, cilantro, jalapeño, salt, and pepper. Seal the bag and marinate for 30 minutes in the refrigerator.
2. Preheat a grill or grill pan to medium high heat. Remove the steak from the marinade and discard the excess liquid. Grill the steak for 4 5 minutes per side, or until desired level of doneness is reached. Allow it to rest for 5 minutes before thinly slicing against the grain.
3. Heat the tortillas in a dry skillet or on the grill for 10 15 seconds per side, just enough to create a slight char and make them pliable.
4. Assemble the tacos by placing a portion of sliced steak on each tortilla, then topping with queso fresco, red onion, avocado, and a sprinkle of cilantro leaves. Serve immediately and enjoy!

Chef’s Insight

To infuse even more smoky flavor, try using mesquite wood chips on the grill or adding chipotle pepper to the marinade.

Notes

Be sure to marinate the steak long enough but not too long; over-marination can result in a mushy texture.