Carne Asada Tacos

"My Version"  of Carne Asada Tacos

I went to a mexican restaurant that I have never been to and ordered their Carne Asada's. I always order extra cheese. I know that traditional Carne Asada's don't have cheese on them but these are "MY" version and I like it! They always look at me like I am crazy when I ask for cheese. My bill was $11.00 with a drink. Ouch. Oh but they were worth every penny and then the light bulb went off. Duh! I can make these at home, and so I did. 

I am not claiming these to be 100% authentic but they are pretty darn delicious! All the kids and the husband devoured them. 

First, you must try this Salsa. It is so easy and sooooo good. No dicing and chopping, everything is done in the blender. Make a batch and stick it in the fridge for excellent salsa anytime you need it. I used some of this salsa while cooking the meat and to garnish on top of the tacos. 

Best Salsa EVER!

1- 14 oz can diced tomatoes (I used fire roasted)
1- 10 oz can original Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed (I used 1 t. minced garlic)
1/2-1 jalapeno, seeded or not (depends on how spicy you like it, I used one whole one without seeds so kids could eat it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Season to taste. Serve with chips or over tacos.

Carne Asada Tacos


Thin Chuck, Flank or Skirt Steak. I used Chuck
1 white onion chopped
1 handful cilantro chopped
1 package of white corn tortillas
4 T. of Best Salsa Ever for meat
Top with salsa and cotija cheese


Slice up your steak in thin strips and chop up your onion and cilantro.  I figured one steak per person and that gave each person two good sized tacos. Season the steak with lawry's, garlic salt, kosher salt and pepper or your favorite seasonings. In a skillet heat up 3 to 4 tablespoons of olive oil depending on how much steak you are cooking. When skillet is really hot add the strips of cut up steak. Let them cook until they start to turn brown on the bottom. Add 4 Tablespoons of salsa to the meat and continue to cook. If there gets to be to much juice pour a little out but leave some in to cover the bottom. Add more salsa to taste. I keep cooking until it is really brown. Add some salt if needed. You will see in the picture below how it is starting to turn brown. I like it all like that. The salsa adds a really great flavor to the meat. I prob put 8-10 tablespoons in. Just add until you love the flavor.  

In a separate skillet heat up about a half an inch of vegetable oil. Test the oil to see if it is hot by dipping the edge of a tortilla in and see if it starts to bubble. If it does it is hot enough. I only cook them for about 7 seconds each side and then turn it over and do the other side. If the tortillas brown immediately it is to hot. You can see the pic below of what is should look like. Put on paper towels and press down with some on top to get as much grease out as you can. 

To serve, cut the steak into small pieces, double of the tortillas, add steak and top with chopped onions and cilantro. I like to add salsa and some cotija cheese as well. On the side I add lettuce, sour cream, avocado and more salsa. 




I promise you will not be disappointed with this meal! The flavor with the salsa is outstanding and even the kids all loved it. They built theirs the way the wanted to. 

Tip: Add a little water to sour cream in a small dish so it isn't so thick, mix well and it is a nice touch to pour on top. I forget it in the picture. Cotija cheese is a must!

Hope you enjoy this, I can't wait to have the leftovers tomorrow. There is only enough for about two and they are MINE!!!!!

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