Carne Asada Tacos

Name: Carne Asada Tacos
Total time: PT-496086H7M19S
Ingredients: 1 teaspoon salt; 2 teaspoons dried oregano (preferably Mexican); 1/2 teaspoon chipotle chile powder; 1/2 teaspoon ancho chile powder; 1 1/2 pounds skirt steak; 1 large ripe avocado; 2 or 3 limes; Hot sauce of your choice; 1 small red onion, halved, thinly sliced, and separated; 1/2 cup chopped fresh cilantro; 1/2 cup sour cream or Mexican crema; 2 cups any salsa of your choice; 12–18 6-inch corn tortillas for serving

Photo: Christina Holmes

BY The Editors

PUBLISHED January 18, 2019

Carne asada translates simply to “grilled meat” in Spanish, but when uttered with tacos you’re probably talking about skirt steak. It’s a chewy cut and must be cooked quickly and sliced across the grain to guarantee tenderness, but the evenly distributed fat makes for rich and satisfying eating.

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You don’t have to season the meat much but you can; feel free to tinker with the spices and herbs according to what you like and what you have: Ground cumin, chili powder, ground coriander, and/or dried thyme are all good.

Corn tortillas are traditional for tacos, as is serving the tortillas doubled up. If you like flour tortillas, go for it; the same goes for using one tortilla per taco instead of two.

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