Carne Asada Tacos with Homemade Salsa

Instructions:

1. Marinate the steak:
   In a bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, cumin, chili powder, and pepper.
   Add the steak, making sure it’s fully coated. Marinate for 2–4 hours, or overnight for deeper flavor.
2. Make the salsa:
   Roast the tomatoes, jalapeños, onion, and garlic in a dry skillet or under a broiler until lightly charred.
   Blend with cilantro, lime juice, and salt until chunky. Set aside.
3. Cook the carne asada:
   Heat a grill or heavy skillet over high heat.
   Cook the steak for 3–5 minutes per side until well charred.
   Let it rest for 5 minutes, then slice thinly against the grain and chop.
4. Assemble the tacos:
   Warm the tortillas.
   Add carne asada, spoon over the homemade salsa, and finish with diced onion, cilantro, and fresh lime juice.

Variations

• Swap skirt steak for flap meat or thin-cut ribeye.
• Add a drizzle of crema or guacamole for extra richness.
• Use grilled pineapple chunks for a sweet contrast.
• Make the salsa spicier by adding roasted serranos or extra jalapeños.

Tips

• Slice the steak against the grain for maximum tenderness.
• For deeper flavor, leave the steak in the marinade overnight.
• Warm tortillas directly over a gas flame or skillet for authentic texture.
• Sprinkle a pinch of salt on the meat immediately after slicing to brighten the flavor, taquería-style.