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Flavorful Carne Asada Tacos Recipe with Easy Homemade Adobo Marinade and Fresh Pico

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These carne asada tacos feature a smoky, tangy homemade adobo marinade and fresh pico de gallo, delivering bold flavors with minimal fuss. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 2 tablespoons adobo sauce (from the chipotle pepper can)
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime juice, freshly squeezed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 medium ripe tomatoes, diced
  • 1/2 small white onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • Small corn tortillas, warmed before serving
  • Optional: sliced radishes, avocado slices, crumbled queso fresco

Instructions

  1. Prepare the marinade by combining minced garlic, chopped chipotle pepper, adobo sauce, orange juice, lime juice, ground cumin, smoked paprika, dried oregano, salt, black pepper, and olive oil in a medium bowl. Whisk until smooth, about 5 minutes.
  2. Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, coating evenly. Seal or cover and refrigerate for at least 1 hour, ideally 2-3 hours. Minimum 30 minutes if short on time.
  3. While the steak marinates, make the pico de gallo by combining diced tomatoes, chopped onion, minced jalapeño, chopped cilantro, lime juice, and salt in a small bowl. Stir gently and let sit at room temperature for 15-20 minutes.
  4. Preheat grill or grill pan to about 450°F (232°C).
  5. Remove steak from marinade and shake off excess. Grill steak for 4-5 minutes per side for medium-rare (internal temp ~135°F/57°C). Add time for medium doneness if desired. Avoid over-flipping.
  6. Transfer steak to cutting board, tent with foil, and rest for 5-10 minutes.
  7. Slice steak thinly against the grain.
  8. Warm corn tortillas on grill or skillet for about 30 seconds per side until pliable and slightly charred.
  9. Assemble tacos by placing sliced steak on tortillas, topping with pico de gallo and optional toppings like avocado or queso fresco.

Notes

Do not over-marinate the steak; 1-3 hours is ideal to avoid mushy texture. Pat steak dry before grilling to ensure a good sear. Use tongs to flip steak to keep juices locked in. Rest steak after grilling for juicy slices. Fresh pico de gallo is essential for brightness. Corn tortillas keep the dish gluten-free. Leftovers keep well refrigerated for 2-3 days; reheat gently with a splash of water or lime juice.

Nutrition

Keywords: carne asada, tacos, adobo marinade, pico de gallo, grilled steak, Mexican recipe, easy tacos, homemade marinade

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