CARNE ASADA TACOS! WITH SALSA DE MOLCAJETE!

Nothing says comfort and celebration quite like carne asada tacos fresh off the grill. Tender, marinated beef with a smoky char, warm tortillas, grilled onions, and homemade roasted salsa—this is the kind of meal that brings everyone together. It’s simple, full of flavor, and rooted in classic backyard cooking. If you love cooking outdoors or recreating that taquería-style taste at home, this recipe is for you. Make it your own and let everyone build their perfect taco.

Ingredients (for 2–3 servings)

For the carne asada

• 1½ pounds skirt steak

• ½ cup fresh cilantro, finely chopped

• 1½ teaspoons onion powder

• 1 teaspoon ground cumin

• 1 teaspoon black pepper

• 2 garlic cloves, finely grated

• Zest of 1 lime

• Juice of 1 orange

• 2½ teaspoons soy sauce

• ⅓ cup olive oil

• Salt, to taste

For the roasted salsa

• 3 medium tomatoes

• 1 small onion

• 1 jalapeño

• 2 garlic cloves

• Salt, to taste

• Fresh cilantro, finely chopped

• Lime juice, to taste

For grilling & serving

• 1 large onion, thickly sliced

• ½ yellow bell pepper, sliced

• Butter (about 1 tablespoon)

• Salt and pepper

• Flour or corn tortillas

• Optional toppings: guacamole, extra salsa, lime wedges

Instructions

Start by making the marinade. In a large bowl, combine the chopped cilantro, onion powder, cumin, black pepper, grated garlic, lime zest, orange juice, soy sauce, olive oil, and a light pinch of salt. Mix well until everything is fully blended.

Add the skirt steak to the bowl and massage the marinade into the meat, making sure every piece is well coated. Cover and refrigerate for at least 2 hours, or up to 6 hours for deeper flavor.

While the meat marinates, prepare the roasted salsa. Heat a skillet or grill pan over medium heat. Roast the tomatoes, onion, jalapeño, and garlic, turning occasionally, until softened and lightly charred on all sides. Remove from heat.

Place the roasted onion and garlic into a mortar (or bowl) with a pinch of salt and mash until broken down. Add the jalapeño (seeded or not, depending on heat preference) and tomatoes, mashing to your desired texture. Stir in chopped cilantro and a squeeze of lime juice. Taste and adjust salt as needed. Set aside.

Prepare the grilled onions by placing the sliced onion and yellow pepper on a piece of foil. Season lightly with salt and pepper, add a small bit of butter, and drizzle with a little lime juice if desired. Wrap loosely, leaving space inside for steam.

Preheat the grill to high heat. Place the foil-wrapped onions on the grill over lower heat and cook for about 8–10 minutes, turning once.

Remove the steak from the marinade and place it directly over high heat. Grill for about 2–3 minutes per side, just until nicely charred and cooked through. Do not overcook. Remove from the grill and let rest for 8–10 minutes.

Warm the tortillas briefly on the grill. Slice the rested steak thinly against the grain for maximum tenderness.

Assemble the tacos with sliced carne asada, grilled onions and peppers, roasted salsa, and any extra toppings you like. Serve immediately.

Notes or Tips

• Always cut skirt steak against the grain to keep it tender.

• High heat and short cooking time are key for juicy carne asada.

• The marinade can be adjusted—more citrus for brightness or more garlic for depth.

• This meat is also excellent for burritos, bowls, or quesadillas.

If you try these tacos, let me know—do you prefer yours simple and classic, or loaded with all the extras?