Carne Asada Tacos with Homemade Salsa

• servings: 2 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1/3 cup white vinegar

1/2 cup soy sauce

4 garlic cloves (minced)

Juice of 2 limes

1/2 cup olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp paprika

3 lbs flank steak

1 white onion (chopped)

1/2 cup chopped fresh cilantro

Juice of 1 lime

2 large tomatoes (diced)

2 jalapeños (diced)

1 white onion (quartered)

4 garlic cloves (peeled)

4 dried red chile pods

Salt and pepper to taste

1 32 oz package corn tortillas

2 cups Cotija cheese (optional)

2 limes (wedged (optional)

Directions

Step 1: Marinate the Carne Asada

In a medium bowl, whisk together the vinegar, soy sauce, lime juice, olive oil, garlic, and spices. Place the steak in a glass dish and pour the marinade over it. Cover and refrigerate for at least 6 hours or overnight for best flavor.

Step 2: Prepare the Onion Relish

Combine chopped onion, cilantro, and lime juice in a small bowl. Chill until ready to use. This bright, tangy relish balances the richness of the meat.

Step 3: Make the Salsa

Toast chile pods in a dry skillet over medium-high heat until fragrant. Soak in warm water for 30 minutes. Meanwhile, roast the tomatoes, jalapeños, onion, and garlic at 450°F for 20 minutes until slightly charred.

Blend the roasted vegetables with the softened chiles, salt, and pepper until smooth. Adjust consistency with water if needed.

Step 4: Cook the Carne Asada

Heat a large skillet over medium-high heat with a bit of oil. Remove the steak from the marinade, slice into strips, and sear until browned and cooked through, about 4–6 minutes per batch.

Step 5: Warm the Tortillas

Warm corn tortillas in a dry skillet or microwave, keeping them soft and pliable for wrapping.

Step 6: Assemble the Tacos

Layer sliced steak onto tortillas, top with onion relish, spoon over salsa, and finish with cheese and lime juice if desired.