Carne Asada: Mexico's Easiest Authentic Flame-Grilled Taco

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are often cheaper.

Prepare the marinade by blending 1/4 cup fresh-squeezed orange juice, 1/2 cup lime juice, 2 smashed garlic cloves, 1 chicken bouillon cube, black pepper, coriander (optional), and 1/4 cup olive oil until smooth.

Cut the skirt steak into manageable segments for grilling.

Season each piece of steak with salt.

Place the steak in a Ziploc bag and pour the marinade over it, ensuring all pieces are well coated.

Seal the bag, removing as much air as possible, and refrigerate overnight.

Prepare the grill by filling a chimney with charcoal and lighting it until the coals are white hot.

Distribute the hot coals to create a two-zone cooking setup on the grill.

Char the tomatoes, onion, garlic (in their skins), and Fresno chili on the grill until they have a nice char.

Once charred, remove the vegetables from the grill and peel the skins off the garlic and tomatoes.

Chop the charred onion and garlic, and place them in a mortar and pestle with one of the chilies and some salt to create a paste.

Process some of the charred tomatoes and mix them with the paste to create the salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary