Authentic Carne Asada Tacos with Chipotle Crema

Authentic Carne Asada Tacos with Chipotle Crema ingredients

• 1.5 lbs flank steak
• 0.5 cup orange juice
• 0.25 cup lime juice
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 0.25 cup cilantro, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup sour cream
• 0.25 cup mayonnaise
• 1 tbsp chipotle peppers in adobo sauce
• 1 tbsp lime juice
• 0.25 tsp garlic powder
• 12 count corn tortillas
• 0.25 cup red onion, finely diced
• 1 count avocado, diced
• 0.25 cup Cotija cheese, crumbled
• 2 tbsp fresh cilantro, chopped
• 2 count lime wedges

How to make Authentic Carne Asada Tacos with Chipotle Crema

1. **Prepare the Marinade:** In a large, non-reactive bowl or resealable bag, combine 1/2 cup orange juice, 1/4 cup lime juice, 2 tablespoons soy sauce, 3 cloves minced garlic, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add the 1.5 lbs flank steak to the marinade, ensuring it is fully coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, allowing the flavors to penetrate the meat.
3. **Make the Chipotle Crema:** While the steak marinates, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon chipotle peppers in adobo sauce (minced, including some sauce), 1 tablespoon lime juice, and 1/4 teaspoon garlic powder in a small bowl. Whisk until smooth. Cover and refrigerate until ready to serve.
4. Preheat your grill or a cast-iron skillet to high heat. Ensure the grill grates are clean and oiled, or the skillet is lightly coated with high-smoke-point oil.
5. Remove the steak from the marinade, discarding any excess. Pat the steak dry with paper towels to ensure a good sear. Grill the flank steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness, with a well-caramelized crust.
6. Transfer the grilled steak to a cutting board and tent it loosely with foil. Let it rest for at least 5-10 minutes. Resting allows the juices to redistribute, ensuring a tender and flavorful cut.
7. While the steak rests, warm the corn tortillas. You can do this by heating them directly over a gas flame for 10-15 seconds per side, in a dry skillet over medium heat for 30 seconds per side, or wrapped in a damp paper towel and microwaved for 30-60 seconds.
8. Thinly slice the rested flank steak against the grain into bite-sized pieces. Slicing against the grain breaks down the muscle fibers, making the meat more tender.
9. To assemble the tacos, spoon a generous amount of sliced carne asada onto each warmed corn tortilla. Top with a drizzle of the chipotle crema, a sprinkle of diced red onion, diced avocado, crumbled Cotija cheese, and fresh chopped cilantro.
10. Serve immediately with fresh lime wedges on the side for an extra burst of citrus flavor.

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