There’s something magical about the sizzle of marinated steak hitting a hot grill. The aroma of citrus, garlic, and spices fills the air, and within minutes you have tender, flavorful carne asada ready for warm corn tortillas. At Urbina Heritage, we love recipes that bring people together around the table — and these carne asada tacos are one of our family favorites.
While our roots are in El Salvador, we’ve always embraced the vibrant street food traditions of Mexico. Carne asada tacos are simple, satisfying, and endlessly customizable. The real star of the show? A bright, tangy salsa verde that cuts through the richness of the grilled meat. That’s why we top every taco with our small-batch Authentic Salsa Verde — a roasted tomatillo green salsa made from our cherished family recipe.
This recipe delivers restaurant-quality street tacos in your own kitchen with minimal active time. The marinade does most of the work, and our ready-to-use Salsa Verde means you can skip the extra chopping and still get that fresh, authentic flavor.
The Story Behind These Flavors
In our family, food has always been about connection. Whether it’s a weekend barbecue or a quick weeknight meal, we believe in bold, honest flavors made with care. Carne asada captures that spirit perfectly — simple ingredients transformed by time and heat.
Our Salsa Verde was created with the same philosophy: premium natural ingredients, slow-roasted tomatillos, and just the right balance of heat and brightness. It’s the kind of condiment that makes everything taste better, from these tacos to eggs, chips, and grilled vegetables. Small-batch means every jar tastes like it came straight from a family kitchen.
Why Our Small-Batch Salsa Verde Stands Out
• Authentic roasted tomatillo flavor — bright, tangy, and perfectly balanced
• Small-batch quality — made in limited quantities with premium natural ingredients and no artificial additives
• Versatile pantry staple — elevates tacos, burritos, breakfast dishes, and more
• Family recipe — crafted with the same care we put into every jar
Ready to bring that fresh flavor home? Shop our Authentic Salsa Verde
Easy Carne Asada Tacos Recipe
Prep time: 20 minutes (plus 2–8 hours marinating)
Cook time: 15 minutes
Servings: 4–6 (makes 12–16 tacos)
Ingredients
For the Carne Asada Marinade & Steak:
• 2 lbs flank steak or skirt steak (skirt is traditional; flank works beautifully)
• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• ¼ cup soy sauce
• 4 cloves garlic, finely minced
• ½ cup fresh cilantro, chopped (stems and leaves)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt (adjust to taste)
• Optional: 1–2 chipotle peppers in adobo sauce (minced) or 1 fresh jalapeño for extra heat
For Serving:
• 12–16 corn tortillas (warmed)
• 1 small white onion, finely diced
• 1 bunch fresh cilantro, chopped
• Lime wedges
• 1 jar Urbina Heritage Authentic Salsa Verde (roasted tomatillo green salsa)
• Optional toppings: sliced avocado, thinly sliced radishes, crumbled cotija cheese
Instructions
1. Make the marinade
In a large bowl or zip-top bag, whisk together the orange juice, lime juice, soy sauce, minced garlic, chopped cilantro, olive oil, chili powder, cumin, oregano, black pepper, and salt. Stir in the optional chipotle or jalapeño if using.
2. Marinate the steak
Add the steak to the marinade and turn to coat thoroughly. Seal and refrigerate for at least 2 hours, ideally 4–8 hours or overnight. The longer it marinates, the more tender and flavorful the meat becomes. Flip the bag halfway through if possible.
3. Prep your toppings
While the steak marinates (or right before grilling), dice the onion, chop the cilantro, slice any optional toppings, and warm your corn tortillas. Have your jar of Urbina Heritage Salsa Verde open and ready — its bright roasted tomatillo flavor is the perfect finishing touch.
4. Grill the steak
Preheat your grill to high heat (or heat a large cast-iron skillet or griddle over high heat on the stovetop). Remove the steak from the marinade and let excess drip off. Grill 4–6 minutes per side for medium-rare (internal temperature 130–135°F). Avoid overcooking — carne asada should stay juicy and tender.
5. Rest and slice
Transfer the steak to a cutting board, tent loosely with foil, and rest for 5–10 minutes. This keeps the juices inside. Slice the meat thinly against the grain — this is the secret to melt-in-your-mouth texture.
6. Assemble the tacos
Warm the tortillas on the grill or in a dry skillet. Add a few slices of carne asada to each tortilla. Top with diced white onion, fresh cilantro, a squeeze of lime, and a generous spoonful (or two!) of Urbina Heritage Salsa Verde. Add avocado or radishes if desired.
7. Serve immediately
These tacos are best enjoyed hot off the grill. Set up a taco bar so everyone can build their own!
Pro Tips for the Best Carne Asada Tacos
• Skirt steak gives the most authentic texture, but flank steak is easier to find and still excellent.
• Don’t skip resting the meat — it makes a huge difference in juiciness.
• No grill? A screaming-hot cast-iron pan or even the broiler works well.
• Make it ahead: The steak can marinate up to 24 hours. Leftovers are fantastic in burritos, quesadillas, or salads.
• Spice control: Our Salsa Verde adds gentle heat and bright acidity — add more or less to suit your family.
Delicious Ways to Enjoy Urbina Heritage Salsa Verde
This roasted tomatillo salsa isn’t just for tacos (though it shines here). Here are more ways to use it:
1. Classic Taco Night — Drizzle over carne asada, al pastor, or fish tacos.
2. Chips & Dip — Serve straight from the jar with warm tortilla chips.
3. Breakfast Boost — Spoon over huevos rancheros, scrambled eggs, or breakfast burritos.
4. Grilled Everything — Brush on chicken, shrimp, or vegetables right off the grill.
5. Chilaquiles or Enchiladas — Use as a quick sauce base.
6. Sandwiches & Wraps — Spread inside tortas or add to grilled cheese.
7. Seafood Tacos — Perfect with shrimp or mahi-mahi.
Ready to stock your pantry? Shop our Authentic Salsa Verde and other small-batch favorites
Entertaining & Gifting with Urbina Heritage
These carne asada tacos are perfect for casual gatherings — set up a taco bar with all the fixings and let guests customize. For gifting, pair a jar of our Salsa Verde with a handwritten copy of this recipe and a bag of good corn tortillas. It’s a thoughtful, delicious way to share a taste of Latin kitchen traditions.
Frequently Asked Questions
- What cut of meat is best for carne asada?
Skirt steak is the traditional choice for its beefy flavor and texture. Flank steak is a widely available and excellent substitute.
- Can I make these tacos without a grill?
Yes! Use a very hot cast-iron skillet or griddle on the stovetop. You can also broil the steak on high, flipping halfway.
- How spicy is your Salsa Verde?
Our small-batch Salsa Verde has a bright, fresh heat that’s family-friendly — medium with a pleasant tang from the roasted tomatillos. You control the final spice level by how much you add.
- Can I use the salsa in the marinade?
Absolutely! Stir a tablespoon or two into the marinade for extra depth and a subtle roasted note.
- How should I store leftovers?
Cooked carne asada keeps 3–4 days in the fridge. Reheat gently or enjoy cold in salads and wraps. Our Salsa Verde lasts for weeks in the fridge after opening.
- Can I make this recipe ahead for a party?
Yes — marinate the steak the night before and prep all toppings. Grill just before serving so everything stays fresh and hot.
Bring Authentic Flavors Home
These carne asada tacos are proof that great food doesn’t have to be complicated. With a simple citrus marinade and the bright, roasted flavor of our small-batch Salsa Verde, you can create a taco night that feels special every single time.
Whether you’re cooking for family, friends, or just treating yourself, we hope this recipe brings a little joy (and a lot of flavor) to your table.
Ready to taste the difference?
Shop our Authentic Salsa Verde & full collection →
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