Carne Asada Quesa-Tacos
Savor the bold flavors of our Carne Asada Quesa-Tacos, featuring succulent marinated skirt steak grilled to perfection. Each taco is generously filled with a zesty green sauce, crunchy onions, and fresh cilantro for that perfect bite. Get ready to elevate your taco night with this mouthwatering twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- ¼ Aguacate
- ¼ Taza Cilantro (60 ml)
- Cilantro
- 2 Tortillas de Maiz
- 3 Dientes Ajo
- 1 Diente Ajo
- 1 Limon Verde
- 2 Limones
- Limon
- Cebolla
- 1 Naranja
- 1 Chile Serrano
- 2 Cdas Cebolla blanca picada (30 ml)
🥩Meat & Seafood(1)
- Carne Falda / Entraña / Vacio / Skirt / Flap Meat
🥛Dairy & Eggs(1)
- ¼ Taza Queso Mozarella (60 ml)
🫙Pantry Staples(2)
- ¾ Taza Aceite Vegetal (180 ml)
- 2 Cdas Aceite Vegetal (30 ml)
🧂Spices & Seasonings(5)
- ½ Cdta Comino (2.5 ml)
- ½ Cdta Orégano (2.5 ml)
- ½ Cdta Sal (2.5 ml)
- Sal y Pimienta al gusto
- ½ Cdta Paprika Ahumada (2.5 ml)
📦Other(2)
- Jalapeños
- 3 Tomatillos
Nutrition (per serving)
Calories
760
Protein
27g
Carbs
10g
Fat
69g
👨🍳 Instructions
- 1
Marinade the steak for 2-8 hours.
- 2
Blend all the ingredients for the green sauce.
- 3
Assemble the tacos with corn tortillas, mozzarella cheese, green sauce, carne asada, onion, cilantro, and lemon.
💡 Pro Tips
- ✓Marinate for exactly 4-6 hours, not the full 8, because citric acid denatures muscle proteins; beyond 6 hours the exterior becomes mushy while the interior remains undermarinated due to uneven acid penetration.timing4-6 hours optimal; texture degradation occurs after 6 hours
- ✓Pat the meat completely dry with paper towels before grilling and let it rest uncovered at room temperature for 30-45 minutes so surface moisture evaporates, allowing the Maillard reaction to occur at 300°F+ instead of steaming below 212°F.technique30-45 minutes; 300°F+ surface temp required for browning
- ✓Use a 3:1 ratio of lime to orange juice in your marinade (roughly 6 tablespoons lime to 2 tablespoons orange) because limes have 2x the citric acid of oranges; this ensures consistent protein breakdown and prevents over-acidification that causes graying.ingredient3:1 lime-to-orange ratio
- ✓Grill skirt/flap meat to exactly 130-135°F internal temperature (medium-rare) and rest for 8-10 minutes because these cuts have high collagen content that requires gentle carryover cooking; overcooking past 140°F causes collagen to fully contract and expel moisture.timing130-135°F; 8-10 minute rest
- ✓Toast corn tortillas directly over flame for 8-12 seconds per side instead of using a skillet, which creates steam and makes them soggy; direct heat evaporates surface moisture and activates corn starches for structural integrity to hold the wet green sauce and cheese.technique8-12 seconds per side over open flame
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Carne Asada Quesa-Tacos
Savor the bold flavors of our Carne Asada Quesa-Tacos, featuring succulent marinated skirt steak grilled to perfection. Each taco is generously filled with a zesty green sauce, crunchy onions, and fresh cilantro for that perfect bite. Get ready to elevate your taco night with this mouthwatering twist!
📝 Ingredients
Serves 4🥬Fresh Produce(13)
- ¼ Aguacate
- ¼ Taza Cilantro (60 ml)
- Cilantro
- 2 Tortillas de Maiz
- 3 Dientes Ajo
- 1 Diente Ajo
- 1 Limon Verde
- 2 Limones
- Limon
- Cebolla
- 1 Naranja
- 1 Chile Serrano
- 2 Cdas Cebolla blanca picada (30 ml)
🥩Meat & Seafood(1)
- Carne Falda / Entraña / Vacio / Skirt / Flap Meat
🥛Dairy & Eggs(1)
- ¼ Taza Queso Mozarella (60 ml)
🫙Pantry Staples(2)
- ¾ Taza Aceite Vegetal (180 ml)
- 2 Cdas Aceite Vegetal (30 ml)
🧂Spices & Seasonings(5)
- ½ Cdta Comino (2.5 ml)
- ½ Cdta Orégano (2.5 ml)
- ½ Cdta Sal (2.5 ml)
- Sal y Pimienta al gusto
- ½ Cdta Paprika Ahumada (2.5 ml)
📦Other(2)
- Jalapeños
- 3 Tomatillos
Nutrition (per serving)
Calories
760
Protein
27g
Carbs
10g
Fat
69g
👨🍳 Instructions
- 1
Marinade the steak for 2-8 hours.
- 2
Blend all the ingredients for the green sauce.
- 3
Assemble the tacos with corn tortillas, mozzarella cheese, green sauce, carne asada, onion, cilantro, and lemon.
💡 Pro Tips
- ✓Marinate for exactly 4-6 hours, not the full 8, because citric acid denatures muscle proteins; beyond 6 hours the exterior becomes mushy while the interior remains undermarinated due to uneven acid penetration.timing4-6 hours optimal; texture degradation occurs after 6 hours
- ✓Pat the meat completely dry with paper towels before grilling and let it rest uncovered at room temperature for 30-45 minutes so surface moisture evaporates, allowing the Maillard reaction to occur at 300°F+ instead of steaming below 212°F.technique30-45 minutes; 300°F+ surface temp required for browning
- ✓Use a 3:1 ratio of lime to orange juice in your marinade (roughly 6 tablespoons lime to 2 tablespoons orange) because limes have 2x the citric acid of oranges; this ensures consistent protein breakdown and prevents over-acidification that causes graying.ingredient3:1 lime-to-orange ratio
- ✓Grill skirt/flap meat to exactly 130-135°F internal temperature (medium-rare) and rest for 8-10 minutes because these cuts have high collagen content that requires gentle carryover cooking; overcooking past 140°F causes collagen to fully contract and expel moisture.timing130-135°F; 8-10 minute rest
- ✓Toast corn tortillas directly over flame for 8-12 seconds per side instead of using a skillet, which creates steam and makes them soggy; direct heat evaporates surface moisture and activates corn starches for structural integrity to hold the wet green sauce and cheese.technique8-12 seconds per side over open flame