How to make JUICY, TENDER, and FLAVORFUL Carne Asada TACOS | Villa Cocina

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.

Remove the green area from the spring onions and cut them in half.

Smash and peel the garlic cloves, keeping them whole.

Prepare the marinade by measuring out 1/4 cup of avocado oil, 1/4 cup of lime juice, and 1/4 cup of orange juice.

Add 2 teaspoons of ground onion, 1 teaspoon of smoked paprika, 1 teaspoon of ground ancho Chile, 1 teaspoon of grounded Chipotle, 1/2 teaspoon of ground cumin, 2 teaspoons of kosher salt, and freshly ground black pepper to taste to the marinade and whisk together.

Coat 2 pounds of flap meat with the marinade and let it marinate for about 30 minutes.

Set up the grill with charcoal at a temperature of about 450-500 degrees Fahrenheit.

Grill the marinated meat, flipping as necessary, until it reaches an internal temperature of 145 degrees Fahrenheit for medium doneness.

Remove the meat from the grill and let it rest for about 10 minutes before slicing against the grain into small bite-sized pieces.

Heat corn tortillas in a little oil until they are pliable and golden brown.

Assemble the tacos by placing the grilled meat on each tortilla, then topping with diced white onion, chopped cilantro, cactus salad, and tomatillo salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary