Carne Asada Tacos

Carne Asada Tacos
Photo by Scott Phillips


  • 4 oz. (1 cup) crumbled cotija cheese or queso fresco
  • 2 lb. skirt steak, trimmed of excess surface fat
  • 1 jalapeño, stemmed, seeded, and coarsely chopped
  • 1 medium clove garlic, peeled
  • 1 jalapeño, stemmed, seeded, and coarsely chopped
  • 1 Tbs. fresh lime juice
  • ¼ cup fresh orange juice
  • + 16 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1-½ cups fresh cilantro leaves
    • 1 cup fresh cilantro leaves
    • ¼ cup kosher salt
    • 1 medium red onion, halved and thinly sliced
    • 18 corn tortillas
    • ½ cup distilled white vinegar
    • 1 lb. tomatillos, husked and rinsed under warm water, halved
    • 4 cloves garlic, coarsely chopped
    • 6 sprigs fresh cilantro, leaves chopped and stems reserved
    • ½ small yellow onion, coarsely chopped
    • 2 tsp. granulated sugar
    • 4 limes, cut into wedges
    • 2 Tbs. fresh lime juice
    • Kosher salt
    • ½ cup extra-virgin olive oil

Pulse the garlic and jalapeño in a food processor until finely chopped. Add the cilantro and pulse a couple more times. Transfer to a baking dish or zip-top bag large enough to hold the steak. Add the oil, orange juice, lime juice, 1/2 tsp. salt, and a few grinds of pepper and stir to combine. Ad...

View full recipe at Fine Cooking


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