Instant Pot Steak Tacos (Carne Asada) Recipe (2024)

FAQs

Are steak tacos the same as carne asada? ›

The steak gets marinated in this adobo sauce before being put on the grill. The carne asada meanwhile, isn't marinated but simply seasoned with an undisclosed unique blend of spices. Unlike the steak, the carne asada also gets garnished with cilantro and lime juice.

In Central and South America, we call pretty much any barbecued or grilled meat asado (or carne asada). The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured).

One is to cut the meat before cooking into small pieces. Then quickly cook it in a skillet or griddle until it is just cooked through. If you want to grill or broil the tacos, you can still do that and then chop them into small pieces after. Just make sure to let the meat rest so you don't end up losing all the juices.

Use flank steak. It is a lean cut of beef and is best when cooked to medium rare and thinly sliced, making it perfect for tacos. Only marinate the steak in lime juice for 30 minutes or the steak will get mushy.

Carne asada is typically made with skirt steak, but I wanted to test out a variety of inexpensive cuts to be sure. I bought a half dozen different cuts of beef and marinated them in a basic mixture of lime juice, garlic, cilantro, olive oil, and chiles before grilling them to medium-rare over hot coals.

What Is Carne Asada Marinade? Orange juice, lemon juice, and lime juice add fruity flavor to this marinade. Soy sauce lends a rich, savory flavor to the steak. This marinade includes cilantro, garlic, chili powder, cumin, paprika, pepper, and oregano.

The carne asada is seasoned with spices like cumin, oregano, salt, and pepper, as well as lime juice and finely chopped cilantro. Chipotle's carne asada is always made with skirt steak, ensuring that it's consistently juicy and tender. It's then cut into thin slices rather than cubes.

The key to getting these cuts of meat tender and juicy is: a long marination time, not cooking it above medium-rare (even medium), and slicing it thinly against the grain. These cuts of meat tend to be more tough so it's important to follow these few steps to improve the texture.

Your steak is chewy and tough most likely because the cut of steak was not tender to begin with. Another reason your steak is chewy and tough could be that you overcooked or undercooked the steak. Your steak could also be chewy and tough because you didn't let it rest long enough after cooking it.

Do you brown meat before adding taco seasoning? ›

To use the seasoning mix, brown 1lb ground meat then add 2 – 2-1/2 Tablespoons seasoning with 1/3 cup broth or water, then simmer until the liquid has thickened and reduced, 1-2 minutes.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

The cut and seasonings are what set the two apart. The carne asada is seasoned with spices like cumin, oregano, salt, and pepper, as well as lime juice and finely chopped cilantro. Chipotle's carne asada is always made with skirt steak, ensuring that it's consistently juicy and tender.

Carna Asada

Carne Asada is the most common taco meat. Photo by Travis Yewell on Unsplash. Carne Asada is certainly the most popular meat for tacos, and it's plain to see why.

“Carne” means “meat”, often beef. “Asada” means “roast” or “barbequed”, specifically over some sort of grille.

The term carne asada in Spanish translates to roasted or grilled meat in English. That's why it's important to recognize that, in Mexico, carne asada refers to how the beef is cooked rather than a specific recipe.