Carne Asada Tacos or Al Pastor Tacos

The marinade for this traditional Mexico City-style taco is spiced, but not spicy. Use flank steak or any other cut of meat you like.

Prep: 25mCook: 15mTotal: 6h 40m6 servingsMexicanDinner

Imported from www.allrecipes.com

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Ingredients

  • 0.5 onion, chopped0
  • 2 cloves garlic0
  • 2 teaspoons chopped fresh parsley0
  • 1 teaspoon dried oregano0
  • 1 teaspoon paprika0
  • 1 teaspoon anise seed0
  • 1 teaspoon ground black pepper0
  • 0.5 teaspoon ground cumin0
  • 0.5 teaspoon dried sage0
  • 0.25 teaspoon ground thyme0
  • 2 bay leaves0
  • 5 whole cloves0
  • 0.5 cup soy sauce0
  • 1 cup cider vinegar0
  • 1 orange, juiced0
  • 1 lime, juiced0
  • 2 pounds flank steak0
  • 1 onion, chopped0
  • 2 tomatoes, chopped0
  • 0.25 (7 ounce) can chipotle peppers in adobo sauce, or to taste0
  • 3 cloves garlic0
  • 1 tablespoon water, or as needed0
  • 24 (5 inch) corn tortillas0
  • 0.5 onion, chopped0
  • 0.5 bunch cilantro, chopped0
  • 1 bunch radishes, halved0

Nutrition

3840

Calories (kcal)

156

Protein (g)

288

Carbs (g)

96

Fat (g)

Instructions

  1. 1

    Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.

  2. 2

    Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.

  3. 3

    Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.

  4. 4

    Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.

  5. 5

    Heat tortillas on a microwave safe plate until warm, about 1 minute.

  6. 6

    Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Tips

  • •

    Bloom the whole spices (anise seed, cloves, bay leaves) in the blender first by pulsing them alone for 30 seconds before adding wet ingredients—this releases their essential oils and prevents them from remaining gritty, which is crucial for this Al Pastor-style marinade's authentic flavor depth.

  • •

    Don't skip the overnight marinade; the soy sauce and vinegar need minimum 6 hours to properly penetrate and tenderize the flank steak's fibers. However, avoid marinating longer than 24 hours or the acid will over-soften the meat's texture and make it mushy.

  • •

    After grilling, always let the steak rest for 3-5 minutes before chopping—this redistributes juices throughout the meat and prevents dryness. Slice against the grain in small pieces for maximum tenderness, as flank steak has pronounced muscle fibers.

  • •

    The chipotle salsa can be made 1-2 days ahead and refrigerated in an airtight container, which actually improves flavor as spices meld. For the marinade paste, make it fresh and use the same day for optimal color and spice potency, though it keeps refrigerated up to 24 hours before application to meat.

  • •

    If you lack anise seed (which provides the signature Al Pastor licorice note), substitute with 1 teaspoon fennel seed or add 1/4 teaspoon pure anise extract to the marinade—don't omit it entirely as it's essential to the profile. For a Carne Asada variation, simply reduce the soy sauce to 1/4 cup and add 2 tablespoons pineapple juice for brightness.

Carne Asada Tacos or Al Pastor Tacos | YoYoChef