Tight Shot of Folded Carne Asada Tacos

Carne Asada Tacos

  • Author: Beth Le Manach


3 lbs of flap meat or flank steak


1 cup red wine vinegar

¾ cup fresh orange juice

¼ cup Worcestershire Sauce

3 tbsp soy sauce

1 tsp salt

freshly cracked pepper

2 tsp ground cumin

2 tsp smoked paprika

2 tsp dried oregano

2 tsp ground coriander

¼ cup cilantro, chopped

3 garlic cloves, mashed

Onion Radish Topping:

1 ½ cups white onion, diced

1 lime, zest and juice

4 radishes, diced

2 tbsp cilantro

Corn Tortillas


Whisk together the marinade ingredients in a large bowl. Place the meat in 2 shallow 13 x 9 casserole dishes so they can be single layer.  Pour half the marinade in one casserole dish and the other half in the other casserole dish. Cover and refrigerate overnight or a minimum of 4 hours. But overnight is even better!

To serve whisk together the onion and radish topping. Set aside.

Heat a stove top grill pan or a barbecue to medium high.  Be sure grill is greased. Wipe off marinade from meat and blot with paper towels so no moisture remains and meat is as dry as can be.  You’ll get a better sear this wear.

Grill meat on each side about 7-8 minutes for medium rare.  Remove meat from grill and allow to rest for 15 mins.  This will preserve the juiciness.

Meanwhile grill the tortillas on each side.

Slice meat int0 very thin slices, across the grain, this will make the meat tender.

Fill each tortilla with a few slices of meat, top with relish and serve with a variety of hot sauces on the side.