---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=8s_ZHiNfAzc
hero: https://bsteph.imgix.net/carne-asada.jpg
tags: [entree, mexican, beef]
draft: true
---

# Carne Asada

1. Jaccard each (907g)[skirt steak] 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with [kosher salt]; rest 15 min.

## Marinade

1. Combine (75g)[neutral oil], (15g)[soy sauce], (2)[chipotle chiles in adobo], (25g)[garlic], minced, (5g)[dried oregano], (5g)[ground coriander], (15g)[smoked paprika], (5g)[ground cumin], (6g)[Mexican bouillon powder], (10g)[black pepper], (25g)[cilantro], chopped, (60g)[fresh lime juice], and (150g)[fresh orange juice]; blend 30 s to a smooth paste.
2. Add steaks to a ziplock bag, add the marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
3. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min.
4. Slice steak across the grain, then into ½-inch cubes.

## To Serve

1. To build the tacos, re-warm (12)[fresh tortillas] if needed. Spread (1)[ripe avocado], mashed and seasoned with lime and salt, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.