Simple & Authentic Carne Asada Street Tacos (w/ red & green salsa)
About this recipe
Carne asada street tacos are a beloved staple, known for their simplicity and flavor. This recipe by Ian Fujimoto brings an authentic touch to your kitchen, making it easy to whip up a taco feast without breaking the bank.
With just a few key ingredients and straightforward techniques, you can create delicious tacos topped with vibrant red and green salsas that elevate the experience. Perfect for a casual gathering or a weeknight dinner, these tacos are sure to satisfy your cravings.
Ingredient notes
- You can use either chuck or sirloin steak for the meat; chuck is recommended for its great marbling and cost-effectiveness.
- The recipe calls for 500g of steak, which is a typical amount for tacos.
Tips from Ian Fujimoto’s video
- Season the steak simply with salt, black pepper, onion powder, and garlic powder to let the meat shine through.
- Using a wire rack to dry out the steak allows for better airflow, resulting in a better crust when cooked.
Good to know
- What type of steak should I use for carne asada tacos?
- The recipe suggests using chuck or sirloin steak, with chuck being preferred for its marbling and cost.
- How long does it take to prepare and cook these tacos?
- The total time for this recipe is 60 minutes.
- What are the two types of salsa included in this recipe?
- The recipe includes a green salsa made with tomatillos and an avocado, and a red salsa made with Roma tomatoes and jalapeno.
No life story here — the video and the recipe are the whole point. All credit to Ian Fujimoto: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chuck or sirloin steak by seasoning it with salt, black pepper, onion powder, and garlic powder. Place it on a wire rack to allow airflow.
- 2
Peel and dice the white onion, then place it in a bowl.
- 3
Chop the cilantro and add it to the bowl with the onion. Toss to combine.
- 4
For the green salsa, peel the tomatillos and rinse them. Cut them in half and place them on a sheet tray.
- 5
Roughly chop half of the onion and add it to the sheet tray with the tomatillos. Crush the garlic and add it as well.
- 6
Drizzle olive oil over the vegetables on the sheet tray and season with a pinch of salt.
- 7
Char the vegetables on a flat top or pan, watching the garlic closely to prevent burning. Remove the garlic after about 2 minutes and the tomatillos and onion after about 8 minutes.
- 8
Transfer the charred vegetables to a blender along with the avocado, cilantro, lime juice, chicken bouillon powder, salt, pepper, and ice. Blend until smooth.
- 9
For the red salsa, place the Roma tomatoes on a sheet tray and roast them in the oven.
- 10
Chop the jalapeno (seeds optional) and add it to the sheet tray with the tomatoes along with half of the white onion.
- 11
Roast the tomatoes and jalapeno until soft and slightly charred, then blend together until smooth.
- 12
Serve the carne asada in tortillas topped with the green and red salsas, and sprinkle with cotija cheese.
Heads up — we had to guess a little:
- Inferred the amount of steak based on typical serving sizes for tacos.
Credit where it’s due: this recipe was transcribed from Ian Fujimoto’s original video on YouTube. Follow them there — it’s their dish.
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