Servings 6 servings
Ingredients
- 2 pounds carne asada
- 2 cups guacamole
- 1/2 cup pickled onions
- 1/2 cup crumbled Cotija cheese
- 4 to 6 radishes, thinly sliced
- 2 limes, cut into wedges
- 12 (6-inch) corn or flour tortillas, blistered
- Additional toppings (optional): chopped fresh cilantro, diced white onion, salsa verde, shredded cabbage, sour cream, sliced jalapeños, hot sauce
Instructions
- Make the carne asada according to my carne asada recipe.
- While the steak rests, blister the tortillas. Place each tortilla directly over a low flame or high heat in a skillet until you get those gorgeous charred spots. The time will vary depending on the intensity of the heat source you're using.
- Slice the rested steak thin against the grain and chop into bite-sized pieces. Fill each tortilla with steak and top with guacamole, pickled onions, cotija, radishes and a squeeze of fresh lime. Serve immediately.
Notes
- Tortillas: Corn tortillas are my preference and more traditional for street-style carne asada tacos. Flour tortillas work great too and are a little more kid-friendly.
- Carne asada: See my carne asada recipe for the full marinade, grill pan technique, temperature guide and all my best tips. You'll need about 2 pounds of skirt or flank steak and at least 1 hour for marinating so plan ahead.
- Cotija cheese: Can't find cotija? Queso fresco is a great substitute.
- Make ahead: The carne asada can be made up to 3 days ahead and stored in an airtight container in the fridge. Reheat in a hot skillet for 1 to 2 minutes before assembling. The pickled onions can be made ahead, too, and actually get better as they sit.
- Keeping tortillas warm: Wrap blistered tortillas in a clean kitchen towel or aluminum foil as you go. They'll stay warm and pliable for 20 to 30 minutes. For a bigger crowd, wrap them in foil and keep in a 200°F oven until ready to serve.
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