Here’s a classic, authentic-style recipe for Street Tacos de Carne Asada — simple, bold, and exactly what you’d find at a good taco stand in Mexico.

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🌮 Street Tacos de Carne Asada

Ingredients

Carne Asada Marinade

• 1.5–2 lbs flank steak or skirt steak

• 3 tbsp lime juice (fresh)

• 3 tbsp orange juice (fresh)

• 2 tbsp soy sauce (or Maggi seasoning for more authentic flavor)

• 2 tbsp olive oil

• 3 cloves garlic, minced or crushed

• 1 jalapeño, finely chopped

• ¼ cup cilantro, chopped

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cumin

• 1 tsp chili powder or paprika

For the Tacos

• Corn tortillas (street-size preferred)

• White onion, finely diced

• Fresh cilantro, chopped

• Lime wedges

• Salsa of choice (salsa roja, salsa verde, or pico de gallo)

• Optional: guacamole or sliced radishes

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Instructions

1. Marinate the Steak

1. In a bowl, mix lime juice, orange juice, soy/Maggi, olive oil, garlic, jalapeño, cilantro, and spices.

2. Place steak in a large bag or dish and pour marinade over.

3. Chill for at least 1 hour, ideally 3–4 hours. (Avoid marinating overnight—citrus can break down the meat too much.)

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2. Grill the Carne Asada

1. Heat grill or cast-iron skillet to high heat.

2. Remove steak from marinade and pat dry lightly.

3. Cook 3–5 minutes per side, depending on thickness, until nicely charred.

4. Let rest for 5 minutes.

5. Chop into small, taco-stand-style pieces.

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3. Warm the Tortillas

• Heat corn tortillas directly over a flame or on a hot skillet until soft and slightly charred.

• Keep wrapped in a towel to stay warm.

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4. Assemble the Tacos

1. Add chopped carne asada to each tortilla.

2. Top with onion and cilantro.

3. Squeeze fresh lime over the top.

4. Add your favorite salsa.

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🌶️ Optional Salsas (Quick Recipes)

Salsa Roja Taquera

• 4 dried chiles de árbol

• 2 roma tomatoes

• 1 garlic clove

• Salt
  Boil, blend, salt to taste.

Salsa Verde

• 4 tomatillos

• 1 jalapeño

• ¼ onion

• Cilantro, salt
  Boil, blend, salt to taste.

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⭐ Tips for Authentic Flavor

• Use skirt steak if you want that classic taco-stand texture and flavor.

• Chop, don’t slice — street taco meat is always cut small.

• Double tortilla if your tortillas are thin.

• Don’t overload toppings — taco stand style is simple: meat, onion, cilantro, salsa.

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If you want, I can also give you:
🔥 A spicy marinade
🍍 A carne asada + grilled pineapple variation
🍺 A beer-marinated version
🥩 Instructions for broiling instead of grilling
Just tell me!