Tacos are synonymous with Mexico. This classic recipe for carne asado (barbequed meat) tacos is one of the best we’ve tried. Cold Corona beer works perfectly as an accompaniment to this spicy street food.
500g skirt steak, cut into thin slices
4 chilies, chopped finely
6 garlic cloves, minced
1 tsp vinegar
2 tsp cumin
½ tsp ground cloves
2 large onion, chopped finely
2 handful of coriander, chopped finely
4 limes, 3 cut into wedges and 1 juiced
Seasoning to taste
Take a blender and add 2 of the chopped chilies, 2 chopped garlic, vinegar, ½ of the chopped onions, 1 teaspoon of cumin, the ground cloves, seasoning and a little olive oil to bind everything together. Blend into a paste.
Put the steak slices into a mixing bowl and add the blended paste. Mix well together, cover with cling film and leave to marinade in the fridge for at least 2 hours.
Put the tomatoes, ½ chopped onion, 2 of the chopped chilies, the rest of the garlic, 1 teaspoon of cumin, a handful of coriander, juiced lime, 3 tablespoons of olive oil and seasoning. Mix well together, cover in cling film and leave in the fridge until ready to serve.
If possible, spark up the barbeque. Once the coals have greyed, place the slices of steak on and cook for a couple of minutes on both sides. If you don’t have a barbeque, heat a griddle pan to a high heat and cook the steak for a few minutes on both sides.
Heat a frying pan and heat each tortilla until warm. To serve, put a tortilla on a plate, top with some of the steak, coriander, some chopped white onion and a little of the sauce. Squeeze some lime juice and serve with extra lima wedges.
Want to try carne asado tacos in Mexico? Get in touch with our Mexico travel experts on +44 (0) 207 407 1478 to discuss your travel plans or see our example tours here.