Carne Asada Tacos with Homemade Salsa

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Authentic Carne Asada Tacos with Homemade Salsa 🌮🔥

Few dishes capture the spirit of Mexican street food quite like Carne Asada Tacos. Juicy, marinated flank steak grilled or pan-seared to perfection, tucked into warm corn tortillas, and topped with fresh onion relish and smoky homemade salsa—this dish is a flavor explosion in every bite.

Whether you’re planning Taco Tuesday, a weekend cookout, or simply craving bold, authentic flavors, this recipe is guaranteed to become a family favorite.

Why You’ll Love This Recipe ❤️

  • Bold, authentic flavors – the marinade infuses the steak with citrus, spices, and umami.
  • Made from scratch – homemade salsa and onion relish elevate the dish beyond restaurant quality.
  • Versatile – serve on tortillas, in burrito bowls, or even over salad.
  • Perfect for gatherings – easily scaled up to feed a crowd.

Ingredients 🛒

For the Carne Asada:

  • 1/3 cup white vinegar
  • 1/2 cup soy sauce
  • 4 garlic cloves, minced
  • Juice of 2 limes
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 3 pounds flank steak

For the Onion Relish:

  • 1 white onion, chopped
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime

For the Homemade Salsa:

  • 2 large tomatoes, diced
  • 2 jalapeño peppers, diced
  • 1 white onion, quartered
  • 4 garlic cloves, peeled
  • 4 dried red chile pods
  • Salt and pepper, to taste

For the Tacos:

  • 1 (32 oz) package corn tortillas
  • 2 cups grated Cotija cheese (optional)
  • 2 limes, wedged (optional)

Step-by-Step Instructions 👩‍🍳

1️⃣ Marinate the Steak

  • In a medium bowl, whisk together vinegar, soy sauce, garlic, lime juice, and olive oil.
  • Stir in salt, pepper, garlic powder, chili powder, oregano, cumin, and paprika.
  • Place the flank steak in a large glass baking dish and pour the marinade over it.
  • Turn to coat both sides evenly.
  • Cover and refrigerate at least 6 hours, or overnight for maximum flavor.

2️⃣ Prepare the Onion Relish

  • In a small bowl, combine chopped onion, cilantro, and lime juice.
  • Cover and refrigerate until ready to serve.

3️⃣ Make the Salsa

  • Heat a skillet over medium-high heat. Toast the dried chile pods for 1–2 minutes until fragrant, then soak in hot water for 30 minutes.
  • Preheat oven to 450°F (230°C). Arrange tomatoes, quartered onion, jalapeños, and garlic cloves on a baking sheet. Roast for 20 minutes until charred.
  • Blend roasted vegetables and softened chiles until smooth. Add salt and pepper to taste.

4️⃣ Cook the Carne Asada

  • Heat a skillet or grill pan over medium-high heat. Add a drizzle of oil.
  • Remove steak from the marinade. For authentic flavor, cook it whole—4–5 minutes per side for medium-rare.
  • Rest the steak for 5 minutes, then slice thinly against the grain.
    (Alternatively, you can cut it into strips before cooking, as in your version.)

5️⃣ Assemble the Tacos

  • Warm corn tortillas in a skillet until pliable.
  • Layer sliced steak onto each tortilla.
  • Top with onion relish and spoonfuls of homemade salsa.
  • Garnish with Cotija cheese and a squeeze of lime, if desired.

Pro Tips for the Best Carne Asada 🌟

  • Don’t skip the marinade – it tenderizes the steak and adds layers of flavor.
  • Grill if possible – smoky char takes carne asada to the next level.
  • Slice against the grain – ensures tender, easy-to-chew pieces.
  • Keep tortillas warm – wrap them in a clean towel after heating to stay soft.

Serving Suggestions 🍽️

These tacos are perfect as-is, but you can serve them alongside:

  • Mexican Spanish Rice
  • Refried beans or charro beans
  • Grilled street corn (Elote)
  • Fresh guacamole

Variations 🔄

  • Spicy twist – add chipotle peppers in adobo to the salsa.
  • Cheese lovers – swap Cotija for melty Oaxaca cheese.
  • Low-carb option – serve the carne asada in lettuce wraps or over a salad bowl.

Nutrition (per taco, without cheese) 📊

  • Calories: ~290
  • Protein: 22g
  • Fat: 15g
  • Carbs: 18g
  • Fiber: 2g

FAQ ❓

1. What cut of beef is best for carne asada?
Flank steak is traditional, but skirt steak or flap meat work beautifully.

2. Can I make this ahead of time?
Yes! Marinate the meat up to 24 hours in advance. Salsa and onion relish can be made a day early, too.

3. How do I reheat leftovers?
Quickly sear sliced steak in a hot skillet for 1–2 minutes to keep it juicy.

4. Can I use flour tortillas instead?
Of course! Corn tortillas are traditional, but flour tortillas work well if you prefer.

✨ These Carne Asada Tacos with Homemade Salsa are the ultimate combination of smoky, tangy, and spicy flavors. Perfect for taco night, parties, or anytime you crave authentic Mexican food at home. 🌮🔥

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