Carne Asada

Carne Asada

4.3 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 337.2
  • Total Fat: 14.9 g
  • Cholesterol: 42.5 mg
  • Sodium: 687.4 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 4.5 g
  • Protein: 21.7 g

View full nutritional breakdown of Carne Asada calories by ingredient


I found this recipe on All Recipes. My family LOVES it! It tastes just like the Carne Asada tacos we get at festivals and taquerias! I found this recipe on All Recipes. My family LOVES it! It tastes just like the Carne Asada tacos we get at festivals and taquerias!
Number of Servings: 16


    3 pounds flank steak
    1/3 cup white vinegar
    1/2 cup soy sauce
    4 cloves garlic, minced
    2 limes, juiced
    1/2 cup olive oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon ground white pepper
    1 teaspoon garlic powder
    1 teaspoon chili powder
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1 teaspoon paprika

    1 white onion, chopped
    1/2 cup chopped fresh cilantro
    1 lime, juiced

    2 large tomatoes, chopped
    2 jalapeno peppers, chopped
    1 white onion, quartered
    4 cloves garlic, peeled
    4 dried New Mexico chile pods
    1 pinch salt and pepper to taste

    1 (32 ounce) package corn tortillas
    2 cups grated cotija cheese (optional)
    2 limes, cut into wedges


1. Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Makes 16 servings...2 tacos per person.

Number of Servings: 16

Recipe submitted by SparkPeople user BMWMOM63.

Member Ratings For This Recipe

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    Very Good
    great - 4/17/18

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    Very tasty another one for my recipe file! - 4/16/18

  • no profile photo

    Great! - 3/18/18

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    This is awesome! - 1/17/18

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    Came out amazing!!!! I may have cut the onions a bit too big for the garnish on top but using this marinade again !!!!!!!! - 6/11/17