Carne Asada
Every family has its own recipe for this classic Mexican dish, but here’s a basic one to get you started.
3 cups fresh orange juice, or more as needed
2 Tbsp. finely chopped fresh cilantro
2 Tbsp. freshly squeezed lime juice
1 tsp. (or more) minced garlic
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ground cumin
3 lbs. trimmed skirt or flank steaks (arrachera)
16 corn tortillas, or as needed
Toppings: onion, cilantro, salsa Mexicana
To make marinade, combine orange juice, 2 Tbsp. cilantro, lime juice, garlic, salt, pepper and cumin in a large zip-lock freezer bag. Place steaks in the bag and seal, squeezing out as much air as possible. Refrigerate at least 1 and up to 8 hours.
Preheat grill to medium-high. Cook steaks to preferred doneness, 6-8 minutes per side. Remove from grill and slice as thinly as possible against the grain. Heat corn tortillas, add steak and toppings and enjoy.
