You only need one skillet to prepare these flavorful asada tacos marinated in authentic seasonings and a super secret ingredient you can discover below! As far as street tacos go, tacos de asada are the gold standard of street fare, so if you’re craving easy Mexican recipes for dinner, look no further than these super simple, super flavorful Carne Asada Mexican Street Tacos! Yay tacos!
Dinner is Served
This uber-popular recipe is ready for a fancy fresh new look!
I must say, these Carne Asada Mexican Street Tacos didn’t mind waiting, because they are totally worth waiting for. Sprinkled with lovely diced onion and cilantro, and served alongside some pinto beans, these tacos are simple and delicious.
Rudy would like everyone to know that this is, in fact, his recipe. He is very proud of it, and he has every right to be because these tacos de asada are kind of the bomb. And by kind of, I mean totally, completely, absolutely.
He was practically jumping up and down like an excited schoolgirl over the fact that these little babies were going up on the blog. So do, please, thank Rudy for these tacos.
He says you’re welcome.
What Are Asada Tacos?
Carne asada is simply steak chopped up or sliced and served with onions and cilantro.
As a street food, carne asada is often cooked on a plancha and held in warmers with all the spices and juices, keeping the meat supple and flavorful.
For this street tacos recipe, we used a similar concept by cooking everything down in a large cast iron skillet, ensuring the meat stays juicy.
What’s The Secret Ingredient In These Mexican Street Tacos?
What’s The Secret Ingredient In These Mexican Street Tacos?Are you ready for it?
Mexican beer!
What does beer do, anyway, right?
It actually tenderizes the meat, which is great when you’re using cuts like flank or skirt steak, which are inexpensive but often on the tougher side. As the beer cooks down, the alcohol dissipates, leaving behind only the flavoring components from the beer, which imparts a rich, earthy flavor.
How To Make This Mexican Street Tacos Recipe
It’s simpler than you think!
- chop up the meat and veggies
- marinate
- cook
- serve!
Seriously, it’s that easy. And since you really only need the one skillet, cleanup’s a breeze as well. You can toast up the tortillas on a comal, or over an open flame if you have a gas stove, or just wrap them in a damp towel and throw them in the microwave. I prefer charring them, clearly.
Carne Asada Mexican Street Tacos Recipe
Grab your skillet because that’s all you need to make these amazing tacos de asada for your Taco Tuesday eats! Flavorful and authentic, this Mexican street tacos recipe will easily become your favorite meal!
If you like this recipe, please give it a 5-star rating.
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Carne Asada Mexican Street Tacos Recipe
Ingredients
- 2 lbs carne asada*
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 2 teaspoon garlic powder
- 1 teaspoon cracked pepper
- 3 tablespoons canola oil
- 1 serrano pepper sliced
- ½ roma tomato diced
- ½ white onion finely diced
- 6-8 oz. dos equis beer
- 32 street taco tortillas
- ½ cup white onion diced, for garnish
- ½ cup cilantro roughly chopped, for garnish
Instructions
- Mix together the cumin, salt, garlic powder, pepper, and coat the carne asada with it. Slice into strips, then dice. Add it to a large plastic bag or bowl with a cover, and mix the meat with the serrano pepper, tomato, onion, and beer. Allow to marinate for at least 15 minutes, but up to 1 hour.
- Heat a large skillet with the canola oil over medium high heat, then pour in the entire marinated mixture and allow to cook, stirring occasionally, until all the liquid has evaporated and the meat is cooked through, around 20 minutes.
- Serve in street taco corn tortillas and top with the onion and cilantro.
Notes
Nutrition
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Originally posted Jan. 7, 2016, and updated May 9, 2019
J.L. says
I made this last night for dinner and it turned out fairly well. It smelled amazing from the time I took it out of the fridge from marinating to cooking in a skillet. I made my tacos with: layer of sliced onions, carne asada, sour cream (I’d forgotten I had some crema in the fridge) and cilantro. They were very tasty so I’ll definitely make this again. Next time I will pay better attention to the balance of ingredients as I put too much garlic powder (is that possible?) into the dry ingredients.
One thing I noticed is that for Dos Equis beer, the recipe doesn’t specify a lager or a dark beer, which Dos Equis makes both. My grocery didn’t have any DE so I had to substitute Pacifico but if the recipe actually meant a dark beer I could’ve maybe used Modelo Negro instead. Can you address which is intended? Thanks.
Melissa says
I live in a small town outside San Antonio TX… where street tacos are must haves. So, I was craving them all day n decided that’s what we’re having for dinner. I searched for a recipe….I found this 1 (it didn’t require oranges n other ingredients that sounded just yucky). This recipe sounded perfect n loved the simplicity of it n the ingredients. (I’m a big fan of cumin) I followed your recipe exact n didn’t alter measurements. I let it marinate for 35 mins. I did use my homegrown Cherry tomatoes instead of Roma n I didn’t have Serrano but used a homegrown Cayenne n it gave it just enough bite.. (didn’t use cilantro…don’t like the flavor). I loved the flavor n the consistency…came out with a thick juice…which I prefer…meat was tender (used Milanesa). My only complaint…it came out salty!!…yes I used Kosher. I don’t understand why…since the measurements were exactly per recipe. I will make this again n cut the salt in half. I guess…bet’a luck next time. It’s a good recipe 😋.
Karly says
Hi Melissa! I am so glad you loved the recipe! Different brands of kosher salt have different crystal shapes and sizes, which can account for a more or less salty flavor. I’m sad you ended up on the too salty side of the spectrum, but I am glad it won’t deter you from trying it again and going with your gut on that measurement! My best friend always cuts the amount of salt from every recipe she makes as well because she knows she’s not a fan of salt. Thank you for your review!
Mak McClellan says
I made this precisely as the recipe called and it is fantastic. Never comment unless you followed the recipe as instructed. This is the best that I have had.
Mari Bratton says
I would say 6 stars, used modelo lime beer uummm YUMMY!
Deb says
This was amazing! Would give it more stars if I could! Followed recipe exactly. Took about 45 minutes to reduce.
Thanks for sharing!
Raena says
Absolutely fantastic
Sandi says
This recipe was a total hit with my teens. This is a keeper!
Beth says
These look fabulous! Can’t wait for next Taco Tuesday!
Marcia says
These turned out excellent! I used the crock pot and then took the meat and seared it on one side in fry pan to finish it and give those bits of crunch to the meat!!! I did not flip meat… put bit of oil in pan and do a layer at a time for few minutes then remove and do next batch… really makes it great!
gregeory lewis says
I make mine exactly the same, except i toss the onions in some lemon or lime juice an hour before serving.
Debbie Brashear says
Thank you RUDY you’re the bomb!
Ben says
Those tacos look delicious and very authentic. Beautiful photos!
Kristen @ A Mind Full Mom says
You are screaming to me with this one Carly–love street food espeically made at home.