Beef
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Campfire Carne Asada Tacos
Prep
cook
total
Hot coals, cold beers, and tacos that hit different.
Ingredients
Carne Asada Marinade
- 2½ lbs flank, skirt, or flap steak
- 1 cup Mexican beer 🍺
- Juice of 2 limes + 2 oranges
- 1 jalapeño, diced
- ½ white onion
- 4 garlic cloves
- ¼ cup cilantro
- 3 tbsp Spanglish Asadero Carne Asada Seasoning
- 2 tbsp Spanglish Asadero Taco Seasoning
Grilled Salsa Verde
- 3 poblano peppers
- 1–2 jalapeños
- 3 garlic cloves
- ½ white onion
- ¼ cup cilantro
- Juice of 2 limes
- 1½ tbsp Spanglish Asadero All Purpose Seasoning
Guacamole
- 3 avocados
- ½ Roma tomato, diced
- ¼ cup onion, diced
- ¼ cup cilantro
- 3 garlic cloves, diced
- 1 jalapeño, diced
- Juice of 3 limes
- 1 tbsp Spanglish Asadero All Purpose Seasoning
Tortillas (Corn or Flour • Store-Bought or Homemade)
Corn
- 2 cups masa harina
- 1½ cups warm water
- 2 tbsp beef tallow
- 1 tsp salt
Flour
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp salt
- ¼ cup fat (lard, butter, or beef tallow)
- 1–1¼ cups hot water
Garnish
- Diced onion
- Fresh cilantro
- Lime wedges
Directions
- Blend beer, citrus, jalapeño, onion, garlic, cilantro & seasonings. Marinate steak 4 hrs (overnight best).
- Grill poblanos, jalapeños, onion & garlic until blistered. Steam poblanos, peel skins/seeds. Blend with cilantro, lime & seasoning.
- Mash avocados with lime, then mix in remaining guac ingredients.
- Make tortillas: Corn—mix, press, cook ~1 min/side until puffed. Flour—mix, rest 20 min, roll thin, cook until lightly charred.
- Grill steak over high heat 4–6 min/side to medium-rare (130–135°F). Rest 10 min, slice against the grain.
- Assemble: tortilla → guac → carne asada → salsa verde → onion, cilantro & lime.
