Last Updated on August 1, 2025 by Casia Valdés
Few things capture the heart of Mexican cuisine like the sizzle of Carne Asada hitting a hot skillet. I still remember the intoxicating aroma from my grandmother’s outdoor grill—the lime, the cumin, the smoke of charred chilies drifting through the yard as we waited for the tortillas to warm. This Carne Asada Tacos with Homemade Salsa recipe is a tribute to that rustic magic, but tailored for your kitchen, any time of year.
Whether it’s summer cookouts or a cozy winter dinner, this dish brings bold, savory flavors to the table. It’s juicy, vibrant, and satisfying—and when paired with a fresh roasted salsa, each taco becomes an irresistible bite of tradition.
Table of Contents
Why You’ll Love This Recipe
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Flavor-packed and Authentic – The marinade infuses the flank steak with bold, zesty flavors, while the homemade roasted salsa adds a smoky, spicy kick that’s pure magic.
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Easy to Make at Home – No need for a grill—this carne asada is just as delicious cooked in a skillet, making it a perfect indoor-friendly option.
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Great for Any Occasion – Whether you’re hosting a taco night, prepping a weekend feast, or just craving something exciting for dinner, these tacos hit the mark every time.
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Customizable and Crowd-Pleasing – Let guests build their own tacos with various toppings for a fun, interactive meal.
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Make-Ahead Friendly – Marinate the steak and make the salsa the night before for quick assembly later.
Ingredients
For the Carne Asada
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1/3 cup white vinegar
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1/2 cup soy sauce
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4 garlic cloves, minced
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Juice of 2 limes
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1/2 cup olive oil
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp chili powder
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1 tsp dried oregano
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1 tsp ground cumin
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1 tsp paprika
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3 lbs flank steak
For the Onion Relish
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1 white onion, chopped
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1/2 cup chopped fresh cilantro
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Juice of 1 lime
For the Homemade Salsa
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2 large tomatoes, diced
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2 jalapeños, diced
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1 white onion, quartered
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4 garlic cloves, peeled
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4 dried red chile pods
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Salt and pepper to taste
Toppings and Assembly
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1 (32 oz) package corn tortillas
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2 cups Cotija cheese (optional)
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2 limes, wedged (optional)
Instructions
Step 1: Marinate the Carne Asada
In a medium bowl, whisk together the vinegar, soy sauce, lime juice, olive oil, garlic, and spices. Place the steak in a glass dish and pour the marinade over it. Cover and refrigerate for at least 6 hours or overnight for best flavor.
Step 2: Prepare the Onion Relish
Combine chopped onion, cilantro, and lime juice in a small bowl. Chill until ready to use. This bright, tangy relish balances the richness of the meat.
Step 3: Make the Salsa
Toast chile pods in a dry skillet over medium-high heat until fragrant. Soak in warm water for 30 minutes. Meanwhile, roast the tomatoes, jalapeños, onion, and garlic at 450°F for 20 minutes until slightly charred.
Blend the roasted vegetables with the softened chiles, salt, and pepper until smooth. Adjust consistency with water if needed.
Step 4: Cook the Carne Asada
Heat a large skillet over medium-high heat with a bit of oil. Remove the steak from the marinade, slice into strips, and sear until browned and cooked through, about 4–6 minutes per batch.
Step 5: Warm the Tortillas
Warm corn tortillas in a dry skillet or microwave, keeping them soft and pliable for wrapping.
Step 6: Assemble the Tacos
Layer sliced steak onto tortillas, top with onion relish, spoon over salsa, and finish with cheese and lime juice if desired.
Expert Tips
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Make it spicy: Add a chipotle pepper to the salsa for smoky heat.
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Use skirt steak: If you can’t find flank steak, skirt is an equally flavorful option.
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Meal prep: Marinate the meat and prep the salsa in advance to save time.
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Taco bar: Set out toppings like avocado slices, pickled onions, or radishes for a fun taco night spread.
Carne Asada Tacos with Homemade Salsa
Ingredients
Method
- In a medium bowl, whisk together the vinegar, soy sauce, lime juice, olive oil, garlic, and spices. Place the steak in a glass dish and pour the marinade over it. Cover and refrigerate for at least 6 hours or overnight for best flavor.
- Combine chopped onion, cilantro, and lime juice in a small bowl. Chill until ready to use. This bright, tangy relish balances the richness of the meat.
- Toast chile pods in a dry skillet over medium-high heat until fragrant. Soak in warm water for 30 minutes. Meanwhile, roast the tomatoes, jalapeños, onion, and garlic at 450°F for 20 minutes until slightly charred.
- Blend the roasted vegetables with the softened chiles, salt, and pepper until smooth. Adjust consistency with water if needed.
- Heat a large skillet over medium-high heat with a bit of oil. Remove the steak from the marinade, slice into strips, and sear until browned and cooked through, about 4–6 minutes per batch.
- Warm corn tortillas in a dry skillet or microwave, keeping them soft and pliable for wrapping.
- Layer sliced steak onto tortillas, top with onion relish, spoon over salsa, and finish with cheese and lime juice if desired.
