Authentic Baja-Mexican Street Tacos (Carne Asada)

Name: Authentic Baja-Mexican Street Tacos (Carne Asada)
Total time: 95
Yield: 16
Ingredients: 3 cups fresh orange juice, or more as needed; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons freshly squeezed lime juice; 1 teaspoon minced garlic; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 pinch cayenne pepper; 3 pounds trimmed skirt steaks; 16 (6 inch) white corn tortillas, or as needed; 1 white onion, chopped, or to taste; 1 small bunch fresh cilantro, chopped, or to taste

Recipe by Wendy H from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

16 servings

•

3 cups fresh orange juice, or more as needed
•

2 tablespoons finely chopped fresh cilantro
•

2 tablespoons freshly squeezed lime juice
•

1 teaspoon minced garlic
•

1 teaspoon salt
•

1 teaspoon ground black pepper

•

1 teaspoon ground cumin
•

1 pinch cayenne pepper
•

3 pounds trimmed skirt steaks
•

16 (6 inch) white corn tortillas, or as needed
•

1 white onion, chopped, or to taste
•

1 small bunch fresh cilantro, chopped, or to taste

Instructions

Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
Add steak to each tortilla and top with white onion and cilantro.