Ingredients for Carne Asada Mexico
- Flank Steaks
- Flour Tortillas
- 2 tablespoons tequila
- Lime Juice
- Lemon Juice
- Orange Juice
- Garlic Cloves
- 1/2 medium yellow onion (finely chopped)
- 1 teaspoon black pepper
- Salsa (amount to taste)
- Guacamole (amount to taste)
- Tabasco Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carne Asada Mexico? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carne Asada Mexico
- In a large bowl, whisk together 1/2 cup lime juice, 1/4 cup orange juice, 4 cloves minced garlic, 1/2 medium yellow onion (finely chopped), 2 tablespoons tequila, 1 teaspoon Tabasco sauce, and 1 teaspoon black pepper.
- Add 2 lbs flank steak or skirt steak to the marinade, ensuring both sides are coated thoroughly.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, turning the meat occasionally.
- Preheat your grill to medium-high heat.
- Lightly dampen 8 corn tortillas with water, stack them, and wrap tightly in foil.
- Place the foil-wrapped tortillas on the grill and cook for about 8-10 minutes, turning once, until warmed through and slightly charred.
- Remove the steak from the marinade, reserving the marinade.
- Place the steak on the preheated grill.
- Grill the steak for 4-6 minutes per side for medium-rare, or longer to your desired doneness. During grilling, turn the tortillas once.
- Brush the steak with the reserved marinade during the last minute of grilling.
- Remove the steak from the grill and let it rest for 10 minutes before slicing.
- Slice the steak thinly against the grain.
- Serve the Carne Asada in warm tortillas with your favorite salsa and guacamole.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
15g
Carbs
6g
