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Carne Asada Tacos with Creamy Avocado Salsa

A love letter to tacos.
Print Recipe
Ready In 1 hour
Meal Type Main Dish
Servings 6

Ingredients
  

For the carne asada:

  • 1 ½  – 2 pounds (½ to 1 kilo) flank steak
  • 2 oranges, juiced
  • 1 lime, juiced 
  • 1 onion, thinly sliced
  • 1 habanero pepper, minced
  • 6 garlic cloves, minced
  • 1 bunch cilantro, roughly chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon cumin
  • 1 tablespoon chile powder
  • 2 teaspoons onion powder
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • Warm tortillas, for serving
  • Optional: Cotija cheese, pickled onions

For the Creamy Avocado Salsa:

  • 1 tomatillo, halved
  • 2 jalapeños, stems removed and halved
  • 1 head garlic, top cut off
  • 1 white onion, quartered
  • 1 tablespoon olive oil
  • 1 ripe avocado
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 bunch cilantro, roughly chopped
  • 1 teaspoon kosher salt

Step by Step Instructions
 

For the carne asada:

  • Combine all of the carne asada ingredients (except the tortillas and cheese) in a large bowl or gallon ziplock bag. Turn several times to ensure that the steak is evenly coated. Allow the meat to marinate for at least 1 hour or up to 24 hours.
  • Step 2
  • Next, caramelize the meat. This can be done on a hot grill, or by placing the meat on a wire rack over a lined sheet pan under a broiler. Grill or broil for 7-10 minutes on each side, or until crisp and deeply browned.
    Allow the meat to rest, and slice it against the grain. Serve with tortillas and desired toppings.

For the creamy avocado salsa:

  • Place the tomatillo, jalapeños, garlic, and onion cut-side down on a lined sheet pan and roast at 375°F (190°C) for 25 minutes.
    Add to a food processor with remaining ingredients, and process on high speed until smooth.

For the pickled onions:

    • 1 red onion, thinly sliced
    • 1 cup (235mL) boiling water
    • ¼ cup (60mL) white vinegar
    • 1 teaspoon kosher salt
    • ½ teaspoon sugar
    Place the sliced onion in a glass container, and sprinkle the salt and sugar over it. Add the vinegar, and pour the boiling water over the onions.
    If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.

For homemade corn tortillas:

    • 2 cups (180g) masa harina (I like the Masienda brand)
    • 1 ½ cup (350mL) warm water
    • 1 pinch kosher salt
    Add the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more water if necessary. Form into small balls, and press between two sheets of parchment in a tortilla press. 
    Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time.)