maddex mercantiletaxi fare calculatordowndetector
top of page

the Carne Asada taco - the soul of Mexican cuisine

In the heart of a bustling Mexican street, where the air dances with the tantalizing aroma of sizzling meats, lies a true culinary treasure - the carne asada taco. As the vibrant sun dips below the horizon, casting its golden hues upon the taco stand, skilled hands expertly grill thin strips of marinated beef, infusing them with smoky perfection.

Nestled within a warm, hand-pressed tortilla, the succulent carne asada rests atop a bed of crisp vegetables like radish or lettuce, and vibrant cilantro. Each bite unveils a symphony of flavors, as the tender beef sings with hints of citrus, garlic, and the fiery kiss of perfectly balanced spices. With each mouthwatering taco, one embarks on a savory voyage that celebrates the soul of Mexican cuisine.

3 beef tacos on a red plate with a purple background
Spicewalla Carne Asada Tacos

Spicewalla Carne Asada Tacos


2 pounds flank steak

1 cup neutral cooking oil (we love Graza Sizzle)

4 Tbsp Spicewalla Carne Asada blend

1 lime, cut into wedges

3-4 radishes, thinly sliced

1/4 cup red onion, small diced

1 jalapeño, small diced

Cotija cheese, for garnish

Cilantro, for garnish


  1. Place flank steak in a bowl or resealable bag.

  2. In a small bowl, whisk together the oil and Carne Asada blend. Reserve a few tablespoons for later.

  3. Pour remaining marinade over skirt steaks and place in the fridge for at least 2 hours or overnight.

  4. Remove steaks from the fridge 30 minutes before cooking.

  5. Heat grill or cast iron pan to medium-high heat.

  6. Remove steaks from marinade gently shake off any excess.

  7. Cook steak for about 7 minutes per side or until 135°F internal temperature for medium-rare.

  8. Remove from heat, place steak on a cutting board and rest for 10 minutes.

  9. Slice steak against the grain, spoon reserved marinade over the sliced steak before serving.

  10. Assemble tacos with steak, squeeze of lime, radishes, onion, jalapeño, cotija, and cilantro.

21 views0 comments


bottom of page