Authentic Baja-Mexican Street Tacos (Carne Asada)
Description
Simplicity is the key to authentic skirt steak tacos that start off with a nicely balanced orange juice-based marinade inspired by Baja Mexican street food.
Ingredients
•
3 cups fresh orange juice, or more as needed
•
2 tablespoons finely chopped fresh cilantro
•
2 tablespoons freshly squeezed lime juice
•
1 teaspoon minced garlic
•
1 teaspoon salt
•
1 teaspoon ground black pepper
•
1 teaspoon ground cumin
•
1 pinch cayenne pepper
•
3 pounds trimmed skirt steaks
•
16 (6 inch) white corn tortillas, or as needed
•
1 white onion, chopped, or to taste
•
1 small bunch fresh cilantro, chopped, or to taste
Directions
1
Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
2
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
3
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
4
Add steak to each tortilla and top with white onion and cilantro.