The smell of carne asada cooking over hot grill at a taco stand is intoxicating. It’s the essence of street food in Mexico. I was never a huge fan of beef until went to Mexico and had a bite of my first taco. Mumm, I can just taste it now. When my friends and I want to hang out at night we don’t go to a coffee shop, our town didn’t even get one of those until about a year ago, no we go to the taco stand.
There’s not many things better than a taco filled with thin pieces of carne asada topped with salsa, guacamole, cilantro, onion, a dash of salt and a few lime wedges squeezed over it all. Almost all of our staff and students love those tacos. On a special night sometimes I’ll drive to town and buy all my girls tacos to eat while a watch a movie on a Friday or Saturday night. Even though I love our taco stand’s tacos I wanted to be able to make my own as well. So I fittled around a bit with flavor till I found ones that did them justice.
Tacos de Carne Asada Guadelupe Style
Yield 4 -6
Ingredients
- 1 pound thinly sliced beef such as a round steak (I had to use chuck roast that I sliced myself), grass fed is best
- 2 limes, juiced
- 1 orange, juiced
- 1 TBS salt
- 1 TBS black pepper
- 1 white onion, thinly sliced
Instructions
- Combine everything together and let marinade over night or for at least 8 hours.
- Remove the beef strips, cook on a grill or in a cast iorn skillet over medium heat until the beef has no pink.
- Top With:
- Chopped cilantro
- Chopped white onion
- Guacamole
- A touch of salt
- On the Side:
- Lime or lemon wedges
- Radishes
Yum
Your tacos sound delicious with all their lovely fresh ingredients. Thank you for sharing your recipe with the Hearth and Soul blog hop.
Hi Katie,
It looks like it was love at the first bite.
The first time my brother in law ate a taco from a street taco stand couldn’t believe we never told him how good they are.
At home when we made them, we still eat the tacos standing around the kitchen counter. Just to give the illusion of a Taco stand.
Have a great weekend.
Mely