Name: Carna Asada Street Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup beer; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon salt; 1/2 teapsoon black pepper; 1/4 cup olive oil; 1/4 cup lemon juice; 1 pound top sirloin; 8 flour tortillas (street taco size); 4 ounces crumbled pepper jack cheese (or cheese of choice); 1/4 cup sliced radishes

Jump to Recipe

Carne Asada Street Tacos are a favorite for their tender and juicy steak and fresh toppings. Whether you are looking for a quick meal or hosting a Cinco de Mayo taco party, these tacos deliver authentic flavor in every bite.

Nothing beats the delicious aroma and tender meat in our carne asada street tacos, served hot and bursting with flavor. Make your meal memorable. #TacoTuesday #MexicanFood #StreetTacoLove #FoodieFaves #TacoTruckTreats

With Cinco de Mayo right around the corner, it’s the perfect time to celebrate with a vibrant, flavor-packed feast. Marinated carne asada street tacos are a festive favorite that bring bold spices, juicy steak, and fresh toppings together in every bite. Whether you’re hosting a lively gathering or simply craving something delicious, this recipe guarantees an authentic taste of Mexico and plenty of fun for all.

What is Carne Asada?

Carne asada, which translates to “grilled meat” in Spanish, is a cornerstone of Mexican cuisine. Traditionally, it involves marinating beef and grilling it over an open flame. Cooking meat like this results in juicy, flavorful slices that are perfect for tacos. They’re tender perfect bites of meat in a handy street taco that’s perfectly portable.

What are Street Tacos?

Street tacos are the ultimate handheld treat. They’re found at bustling markets and roadside stands throughout Mexico. Unlike oversized restaurant tacos, they come in small corn or flour tortillas and are all about simplicity. They consist of small bites of delicious meat, fresh toppings, and a squeeze of lime. The focus is on letting the quality of the ingredients shine.

Choosing the Perfect Cut of Beef

The secret to unforgettable carne asada starts with your meat selection. Flank steak and skirt steak are top choices because they’re flavorful and tender when properly marinated and cooked. I like a tender top sirloin steak. Sirloin has lots of flavor and stays tender and juicy when grilled or quick cooked for tacos. Make sure to look for cuts with a good balance of marbling and thickness to ensure you get juicy, succulent results.

Creating the Ultimate Marinade

An irresistible marinade is key to great carne asada. Start with fresh lime juice, garlic, olive oil, cumin and chili powder. Don’t forget salt and pepper! I mix all the ingredients in a zip top plastic bag. Then I add the steak and let it marinade for at least two hours, or even overnight for extra flavor.

The Secret Marinade Ingredient

Ready for the game-changer? Add beer to your marinade! I don’t remember how we started adding beer to marinades for Latin and Tex-Mex recipes. However, I do know that people would bring beer to parties where we told them not to bring anything. Consequently, we had a lot of beer in the house during the grilling months.

Beer tenderizes the meat and infuses it with a subtle, malty depth Combined with the all the other flavors of the marinade, beer elevates everything and adds a rich flavor to this carne asada recipe. This makes every bite juicy and packed with flavor. Choose a light Mexican lager or a pale ale for best results. The bubbles and enzymes work wonders on the steak.

Cooking to Perfection

If you’re grilling your meat, fire up your grill to high heat Cook the marinated steak for 5-7 minutes per side, depending on thickness. You’re aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.

If grilling isn’t an option, broiling is a fantastic alternative. Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!

No grill or broiler? No problem! Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing. By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in. This ensures every taco is packed with flavor.

Assembling Your Carne Asada Tacos

Warm up small corn or flour tortillas until they’re soft and pliable. I have warmed them in the oven if I need a large batch. If it’s just me, I usually put them on the stove. I have a gas stove and the open flame makes a nice smoky flavor to complement the meat.

Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime. Add salsa or guacamole for extra zest, but keep the toppings minimal to let the steak shine.

Taking Your Tacos to the Next Level

Want to make your carne asada street tacos truly unforgettable? Try charring your tortillas on the grill, adding pickled red onions, or sprinkling on queso fresco. Pair your tacos with chilled margaritas, Mexican beers, or aguas frescas for a refreshing complement. Garnish with extra lime wedges and pickled jalapeños for added zest. Consider setting up a taco bar so everyone can build their own, making your celebration interactive and fun!

The best part about street tacos is their simplicity. You don’t need a lot of ingredients. The simpler the better. Let the flavor of the beer marinated meat shine! And you can use this marinade on any meat. I’ve made pork and chicken tacos with this marinade. It’s so versatile.

These beer marinated carne asada street tacos deliver a vibrant and layered flavor experience. The beer marinade infuses the steak with a subtle richness. It also tenderizes the meat. This makes them juicy and savory with a hint of caramelization. Each taco bursts with rich flavors and slightly tangy notes created by the fresh lime. Serve these tacos with some salsa or creamy guacamole. The combination is bold yet balanced, letting the quality of the steak and the marinade shine through.

For Cinco de Mayo, elevate your carne asada tacos with festive sides and drinks. Serve them alongside classic Mexican rice, refried beans, and a fresh corn salad to add color and texture to your spread. Offer a variety of salsas like roasted tomato, tomatillo, and mango Finally, set up a taco bar! This allows your guests to personalize their tacos.

Carna Asada Street Tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Nothing beats the delicious aroma and tender meat in our carne asada street tacos, served hot and bursting with flavor. Make your meal memorable.

No Ratings

Ingredients

1 cup beer
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt
1/2 teapsoon black pepper
1/4 cup olive oil
1/4 cup lemon juice
1 pound top sirloin
8 flour tortillas (street taco size)
4 ounces crumbled pepper jack cheese (or cheese of choice)
1/4 cup sliced radishes

Instructions

In a zip top plastic bag, combine the beer with the spices, olive oil, and lemon juice. Close the bag and shake to blend the marinade. Add the steak to the bag and close it removing as much air as possible. Refrigerate for at least an hour but 2 to 3 is best.
To Grill: Fire up your grill to high heat. Cook the marinated steak for 5-7 minutes per side, depending on thickness. You're aiming for a nice char on the outside while keeping the inside tender and juicy. Let the meat rest for a few minutes before slicing to lock in those tasty juices.
To Broil: Slice the steak into bite-sized cubes, lay them on a baking sheet, and broil for a few minutes until you get crispy edges and a rich caramelized flavor. Make sure to keep an eye on the meat to prevent overcooking!
To Pan Fry: Heat a skillet or cast iron pan to medium-high, add a splash of oil, and cook the marinated meat in batches. Overcrowding the pan prevents the meat from caramelizing. By cooking in batches you’ll achieve a beautiful sear and keep those juices locked in. This ensures every taco is packed with flavor.
To Serve: Warm up small corn or flour tortillas until they're soft and pliable. Pile on your carne asada, then top with sliced radishes, shredded or crumbled cheese, and a squeeze of lime.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 900Total Fat 49gSaturated Fat 16gUnsaturated Fat 33gCholesterol 128mgSodium 1365mgCarbohydrates 64gFiber 6gSugar 1gProtein 48g

*The calorise including the marinade which you don't eat.