STEAK TACOS | Carne Asada Recipe | How To Make Mexican Street Tacos
About this recipe
Steak tacos are a classic Mexican street food that packs a punch of flavor and texture. This recipe by Jasmine from Jasmine’s Kitchen takes skirt steak and marinates it to achieve a juicy, tender bite, perfect for stuffing into warm corn tortillas.
With a simple marinade and a few fresh toppings, these tacos are not only delicious but also quick to prepare, making them an excellent choice for any taco night.
Ingredient notes
- 680 g (1 1/2 lbs) Skirt Cut Steak
- 1 cup diced onion is an estimated quantity for tacos
- 1 cup fresh cilantro is an estimated quantity for tacos
- Use yellow corn tortillas, but feel free to substitute with any type you prefer.
Tips from Jasmine’s Kitchen’s video
- Let the skirt steak sit out for 1-2 hours to reach room temperature before cooking for even cooking.
- Cut the steak into small cubes to ensure it cooks evenly and remains tender.
- Dip corn tortillas in cold water before cooking to add moisture and prevent them from drying out.
- Stack cooked tortillas in a Ziploc bag to keep them warm and steamy until ready to serve.
Good to know
- How long should I marinate the steak?
- Marinate the steak for at least 1 hour, or overnight for more flavor.
- What temperature should I cook the steak?
- Cook the steak in a skillet preheated to 375°F (190°C) for 4-5 minutes.
- Why do I need to dip the tortillas in water?
- Dipping the tortillas in cold water adds moisture, preventing them from being dry when cooked.
- How many tortillas should I use per taco?
- Use two corn tortillas per taco to provide extra support and prevent them from falling apart.
No life story here — the video and the recipe are the whole point. All credit to Jasmine’s Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Let the skirt cut steak sit out for 1-2 hours to reach room temperature.
- 2
Dust the steak with kosher salt on both sides, ensuring not to over-salt.
- 3
Cut the steak into small cubes for even cooking.
- 4
In a bowl, combine Worcestershire sauce, olive oil, chili powder, ground oregano, and garlic powder. Whisk together.
- 5
Add the steak pieces to the marinade and mix well to coat evenly.
- 6
Transfer the marinated steak into a large Ziploc bag and let it marinate for at least 1 hour (or overnight).
- 7
Preheat a skillet to 375°F (190°C).
- 8
Dip each corn tortilla into cold water and place it in the skillet. Cook for 30 seconds on each side to add moisture.
- 9
Stack the cooked tortillas in a Ziploc bag to keep them warm.
- 10
Add olive oil to the skillet and increase the heat to 375°F (190°C).
- 11
Add the marinated steak to the skillet and cook for 4-5 minutes, stirring constantly.
- 12
Transfer the cooked steak to a broiler-safe dish, including all juices, and broil at 525°F (274°C) for 4-5 minutes for added color.
- 13
Prepare the tacos by placing two corn tortillas on a plate, filling them with the broiled steak, and topping with diced onion and chopped cilantro.
Heads up — we had to guess a little:
- Estimated quantity for diced onion and fresh cilantro based on typical taco servings.
Credit where it’s due: this recipe was transcribed from Jasmine’s Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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