Campfire Carne Asada Tacos
These Campfire Carne Asada Tacos bring bold, smoky flavor straight from the fire to your plate — perfect for a weekend cookout or camping trip. Steak is marinated in a zesty blend of Mexican beer, citrus, and Spanglish Asadero Carne Asada and Taco Seasonings, then grilled until charred and juicy. Served alongside a smoky grilled Salsa Verde and fresh, garlicky guacamole, every bite is packed with layers of bright, savory flavor.
Handmade corn or flour tortillas take this recipe over the top, but store-bought works too when you're short on time. However you build it, this campfire-style taco spread is guaranteed to be the highlight of your next outdoor gathering.
These Campfire Carne Asada Tacos bring bold, smoky flavor straight from the fire to your plate — perfect for a weekend cookout or camping trip. Steak is marinated in a zesty blend of Mexican beer, citrus, and Spanglish Asadero Carne Asada and Taco Seasonings, then grilled until charred and juicy. Served alongside a smoky grilled Salsa Verde and fresh, garlicky guacamole, every bite is packed with layers of bright, savory flavor.
Handmade corn or flour tortillas take this recipe over the top, but store-bought works too when you're short on time. However you build it, this campfire-style taco spread is guaranteed to be the highlight of your next outdoor gathering.
Ingredients
Carne Asada Marinade:
2½ lb 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
Grilled Salsa Verde:
3 poblano peppers
1–2 jalapeños
3 garlic cloves
½ white onion
¼ Cup cilantro
Juice of 2 limes
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
Corn Tortillas:
2 Cups masa harina
1½ Cups warm water
2 Tbsp beef tallow
1 tsp salt
Flour Tortillas:
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
Instructions
Blend the beer, citrus, jalapeño, onion, garlic, cilantro, and seasonings. Marinate the steak for at least 4 hours (overnight is best).
Grill the poblanos, jalapeños, onion, and garlic until blistered. Steam the poblanos, then peel off the skins and remove the seeds. Blend with cilantro, lime, and seasoning.
Mash the avocados with lime, then mix in the remaining guacamole ingredients.
Make the tortillas: For corn tortillas, mix the dough, press into rounds, and cook about 1 minute per side until puffed. For flour tortillas, mix the dough, rest for 20 minutes, roll thin, and cook until lightly charred.
Grill the steak over high heat for 4–6 minutes per side, until medium-rare (130–135°F). Rest for 10 minutes, then slice against the grain.
Assemble the tacos with tortilla, guacamole, carne asada, salsa verde, onion, cilantro, and lime.
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