# Charred Carne Asada Tacos

Mexican recipe from Chef Jason McKinney, about 9½ hours, serves about 4.

The steak needs at least thirty minutes in the marinade, but overnight is better.

- Total time: about 9½ hours (estimated)
- Hands-on: about an hour and 15 minutes
- Serves: about 4
- Level: Medium
- Cuisine: Mexican
- Note: Most of it is an overnight marinade

## Ingredients


### For the steak and marinade

- 1 head garlic
- ½ bunch cilantro
- 1 tablespoon chili powder
- 1 ½ tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon black pepper
- 1 teaspoon oregano
- 1 ½ teaspoons chipotle pepper
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon onion powder
- 1 teaspoon brown sugar
- ½ cup olive oil
- ¼ cup lime juice
- ½ cup orange juice
- ¼ lemon juice
- ½ cup soy sauce
- 2 pounds flank steak

### For the tortillas

- 2 cups masa harina
- 2 cups warm water
- 1 tablespoon lard
- truffle salt or flaky sea salt

### For the garnish

- 4 ounces cotija cheese
- 1 each white onion
- ½ bunch cilantro
- 3 ounces Mexican crema
- Your favorite hot sauce, salsa, or pico de gallo

## Method

1. **Ahead.** Peel and mince the garlic (measure with your heart)! You can use between 1 clove and all the cloves of garlic… Pick and chop half of the cilantro.
2. **Ahead.** Combine the chopped garlic, spices, cilantro, soy sauce, and fruit juices, in a large mixing bowl and mix together. Transfer the steak to a casserole dish and pour over the marinade, cover with plastic wrap, and transfer to the fridge to marinate until class time tomorrow.
3. Remove the steak from the fridge and allow it to temper on the countertop.
4. In a large mixing bowl, mix together the masa harina, warm water, lard, and a Pinch of truffle salt or flaky sea salt. Use your hands to mix and knead until well incorporated and glossy. Set aside and allow to rest for about 10 minutes. Peel and dice the onion. Preheat your grill over medium high heat.
5. First, we will make the tortillas: Preheat a cast iron pan over medium heat. Divide and roll the masa into marble-sized pieces. Use a plastic-lined tortilla press or your hands to thinly press a tortilla, then add it to the hot cast iron. Cook until the tortilla is nicely browned on one side and no longer sticks to the pan, use a spatula to flip and brown the second side, about 1 minute per side. Repeat with the remaining tortillas until you have your desired amount, wrapping the finished tortillas in a kitchen towel.
6. Now, it’s time to grill the steak! Remove the steak from the marinade and dry with paper towels (you can discard the marinade or use it one more time to marinate more steak!). Season the steak on all sides with truffle salt or flaky sea salt and transfer to the grill. Grill the steak on medium high heat, flipping from time to time, until the steak is nicely charred on the outside and medium rare on the inside, about 6–8 minutes.
7. Transfer the steak to the cutting board to rest. While the steak is resting, crumble the cotija cheese and pick the remaining cilantro. Carve the flank steak against the grain and plate up some delicious carne asada tacos on homemade tortillas!
8. Top with pico de gallo, diced onion, cotija, and cilantro to finish those beautiful tacos!

## Tools

- Cutting board
- Knife
- Tongs
- Large bowl
- Casserole dish
- Plastic wrap
- Foil
- Cast iron pan
- Spatula
- Kitchen towel

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/carne-asada-tacos
By Chef Jason McKinney. Free to cook; please link the page when you share it.