TACOS | Carne Asada Recipe | Street Tacos Recipe | Carne Asada Tacos Recipe

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.

Slice a medium to large onion for the marinade.

Roughly chop 4 to 5 cloves of fresh garlic.

Squeeze fresh lime and orange to get a quarter cup of citrus juice.

Combine 1/2 cup low-sodium soy sauce, 1/4 cup citrus juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cracked black pepper, and 1.5 teaspoons sugar in a mixing bowl.

Layer sliced onion and garlic in a container, then add a layer of marinated milanesa meat, followed by more marinade. Repeat until all ingredients are used.

Refrigerate the marinated meat for at least 4 hours, preferably overnight.

Prepare the salsa by boiling 5 dried guajillo chilis and 2 chili arbol until softened, about 20 minutes, then set aside.

Char the exterior of the onion and garlic in a hot oiled skillet, adding garlic towards the end to avoid burning.

Puree the charred ingredients with softened chilis and salt to taste until smooth to make the salsa.

Preheat a skillet and oil it, then sear the marinated meat for about 30 seconds on each side until cooked.

Transfer cooked meat to a baking sheet and cover to rest.

In the same skillet, add one large sliced onion and sauté until soft.

Prepare fresh corn tortillas, optionally passing them through hot oil for better texture.

Slice the rested meat thinly and assemble the tacos on a platter with butter lettuce leaves, adding the sliced meat and sautéed onions.

Dress the tacos with homemade salsa, freshly diced onion, chopped cilantro, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary