THE BEST Carne Asada Tacos are easy to make at home with a simple & flavorful chipotle lime marinade, skirt steak and corn tortillas! This authentic Mexican recipe is simple enough to grill up during the week, but also perfect for parties and BBQ’s.
When I’m looking for an easy weeknight meal to toss in the slow cooker, I turn to my Slow Cooker Beef Barbacoa recipe. It’s so flavorful and easy to make!
I live in San Diego, just about 20 minutes from the Mexico border. People here take carne asada tacos very seriously. The key to a great carne asada taco is an incredibly flavorful marinade, delicious beef and simple, fresh toppings.
When grabbing a Carne Asada street taco in Mexico, you’re most likely going to need 3 or 4 tacos. The idea is that the tacos are small and easy to eat while standing on the side of the street. Our favorite tacos in Tijuana come from a cart on the side of the road. They make each one fresh to order and serve them with two toppings, fresh cilantro and onion.
I’ve taken this simple taco concept and brought it to this recipe. The flavorful chipotle lime carne asada marinade is the key to this easy recipe. Your biggest challenge will be getting the sliced meat from the cutting board into a tortilla before eating it all!
Sriracha Steak Tacos are a quick and easy recipe made with a simple steak marinade in under 30 minutes, perfect for dinner on Taco Tuesday!
There’s not much I love more than a good sauce and spicy foods. Hence my love of buffalo sauce and sriracha!
This particular recipe featuring sriracha actually came about as a fail from another recipe. When preparing my Sriracha Steak Wrapped Jalapeño Popper Skewers, (yes, those are real & amazing!) I originally tried to use cube steak to wrap around the jalapeños.
Needless to say, it didn’t quite work out and I ended up using skirt steak, but the beauty of the original fail was that these amazingly scrumptious tacos came out as the result!
Dry Rubbed Smoked Brisket is slow cooked on a smoker, then wet mopped throughout the process to give it a rich and smokey flavor.
Aw the almighty smoker. Not all of us own one ourselves, but I’m sure if you’re from Oklahoma, someone in your family does!
My grandpa’s was passed on to my Dad after he passed away and we put it to good use while I was in Oklahoma this summer. This is our recipe for Smoked Brisket.
12-14 lb boneless trimmed brisket
1 cup soy sauce
1/2 cup brown sugar
1 tbsp liquid smoke
1 tsp garlic powder
3 tbsp white vinegar
Place the brisket in a large bowl or dish, leaving enough room for it to be covered in the marinade. Next, combine all of the marinade ingredients in a medium bowl.
Then pour the marinade over the brisket to cover.
Cover with aluminum foil and place in the refrigerator for 6-8 hours. I left mine overnight. If you value food over sleep, I turned my brisket every 2 hours so that both sides would get all the juicy marinade in there, but I understand if you value sleep, just do a couple flips before going to bed!
After the brisket is well marinated, it’s time to give it a good rub!
Ingredients (dry rub)
4 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp chili powder
2 tsp oregano
2 tsp parsley
1 tsp sugar
Combine all of the ingredients in a small mixing bowl, then rub generously over the entire brisket.
Oh yeah, looking good and ready to start smoking!
Place on a large sheet of foil in the smoker and begin the smoking process.
While the meat starts to smoke, prepare the wet mopping sauce.
1/2 cup white vinegar
1/2 cup canola oil
1/2 cup red cooking wine
1 onion (sliced)
3 cloves garlic (crushed)
1 lemon (sliced)
1 tbsp black pepper
1 tbsp kosher salt
Place the vinegar, oil and wine in a medium saucepan over medium/high heat. Bring to a slight boil, then add the, onion, garlic lemon, pepper and salt. Reduce to low and simmer for 15-20 minutes.
Take the wet mop out to the smoker and generously brush the brisket.
Continue this process about every 30 minutes for the next 6-8 hours while the meat is smoking.
Remove that gorgeous piece of meat from the smoker and let rest for 15-20 minutes before slicing.
Slice thinly for a delicious meat plate or for placing on a bun and making into a delightful BBQ sandwich!
This delicious smoked meat was the star of the BBQ!