Best Baja Authentic Carne Asada Recipes

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories World Cuisine Recipes Latin American Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

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

Steps:

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.
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.
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.
Add steak to each tortilla and top with white onion and cilantro.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

BAJA AUTHENTIC CARNE ASADA

Baja Authentic Carne Asada image

Make and share this Baja Authentic Carne Asada recipe from Food.com.

Provided by Lab Chef

Categories Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 limes, juiced
4 garlic cloves, crushed
1/2 cup orange juice
1 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
2 (1 lb) flank steaks

Steps:

In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth.
Place the flank steaks into a resealable bag, and add the blended liquid. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
Heat an outdoor grill to high heat.
Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.

Nutrition Facts : Calories 350.6, Fat 21.7, SaturatedFat 6.5, Cholesterol 102.8, Sodium 278.2, Carbohydrate 5.5, Fiber 0.9, Sugar 2.3, Protein 32.6