We marinate skirt steak in chipotle before grilling over lump charcoal. The best part of this recipe is the chorizo trick. We cook down some chorizo sausage and use the fat from that pan to oil the corn tortillas before crisping them up over the fire. Then we finish our carne asada tacos recipe by piling on the grilled skirt steak, pico de gallo, cotija cheese and cilantro.

We absolutely love tacos at GrillinFools.com. Whether Nopales Tacos (nopales are prickly pear paddles), Big Mac Tacos (think a Big Mac, but in taco form), Tri Tip Tacos, or Breakfast Tacos cooked indoors on the stove (which I make for myself 2-3 times a week), we LOVE tacos!

Carne Asada Tacos Recipe Ingredients:

• 1 skirt steak
• 8 ounces chipotle peppers in adobo sauce
• 1 large resealable bag
• 1 pound ground chorizo sausage
• 16 corn tortillas
• Pico de gallo
• 1 white onion, chopped
• 1 cup fresh cilantro
• 3 limes, cut into eighths
• Cotija cheese (optional)
• Shredded cheese (optional)

What is Carne Asada?

Simply put, carne asada just means, ‘grilled meat.’ More traditionally, the meat is seasoned with a dry rub made mainly of cumin, oregano, onion and garlic with chili powder, paprika, salt and pepper. Lime juice is used to blend the seasoning together into a liquid marinade.

That’s all great, but I really dig chipotle/adobo so I went with my own version.

Marinate the Skirt Steak

Grab the big resealable plastic bag, and spoon in a little of that adobo which is the thick liquid chipotle peppers are canned in. That adobo liquid is loaded with flavor. Spoon a little into the bottom of the plastic bag:

Then drop the skirt steak into the bag and dump the rest of the of the chipotle/odobo over the top and seal the bag. Work the chipotle all around the skirt steak and set the bag in the fridge overnight.

How to Make the Carne Asada Tacos Recipe

Marinate the skirt steak in chipotle overnight. The next day, prepare the grill for two zone grilling. One side cool and one side for high heat grilling with a target temp at the grill grate between 450F-500F. Place an oven safe skillet (translation, no plastic handle) on the coals and add the chorizo sausage. While the chorizo is cooking down, keep stirring so it doesn’t burn to the bottom of the pan. When the sausage has cooked down and released a good amount of fat, pull the pan off the heat and place on the side of the grill with no heat. Then lay the skirt steak down over hot coals and get some char on each side. Remove the skirt steak from the grill and slice across the grain into strips. Set out the steak and the rest of the topping ingredients on a table and set up a taco bar. Finally, brush the corn tortillas through the chorizo fat and place them fat side down over the coals. When the tortillas char a bit, remove from the heat and assemble the tacos.

The following day, prepare the grill for two zone grilling with one side cool and one side hot for high heat, direct grilling. Target temps at the grill grate need to be 450F-500F.

Place an oven safe pan on the coals and drop in the chorizo:

Once the chorizo cooks down and the fat liquifies, pull the pan to the side of the grill with no coals.

Next, slap that skirt steak down over the hot coals.

The goal is to get some char on each side of the steak:

A little char is all it needs before it’s over done:

Once the steak is charred on both sides, remove it from the grill and allow the meat to rest for 3-4 minutes:

Make sure to slice across the grain:

Time for the Chorizo Trick

My favorite part of this carne asada tacos recipe is the chorizo trick. We want to toast the corn tortillas but if we put them straight on the grill, they will burn too quickly. Bring on that ever so tasty chorizo fat.

Run the corn tortillas over that chorizo:

Then lay the tortillas over the hot coals, chorizo fat down:

Do not walk away for a beverage or a bathroom break. These will toast quick.

All we are looking for is a little char on the tortillas:

If that’s too much char for you, pull them off earlier:

Warming the tortillas up like this, will keep you from needing to double up the tortillas. Warm corn tortillas don’t tear as easily as ones fresh out of the package.

Now assemble a bunch of carne asada tacos, and while the cheese is optional, that juice of a lime wedge is mandatory in my book:

Carne Asada Tacos Recipe Recap:

First off, always warm your tortillas, whether corn or flour. Char is amazing on meat as well as tortillas. Also, always season your steak well. The rest of the ingredients will balance out the spiciness of the meat, so don’t be afraid to kick it up. Other than that, they’re tacos. It’s hard to go wrong with tacos whether on Tuesday or any other day of the week.

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https://manstuffnews.com/backyard-grilling/smoked-meatloaf-with-poblano-and-cheese-stuffing