In Mexico, you’ll find these tasty tacos at street stands everywhere. A squirt of fresh lime juice is the key to authentic Mexican flavor.
|1||pound||bistek or skirt steak, sliced thin*|
|~||favorite salsa such as salsa picante roja or verde, or salsa de aguacate|
|*Ask for “bistek” at your local Hispanic market, or have your butcher specially slice a skirt steak for you, extra thin.|
- Sprinkle salt on both sides of the meat. Set aside
- Heat a grill or dry, heavy-bottomed skillet over a medium-high flame and lightly brown the steak for 45–50 seconds on one side. Adjust the heat as needed to prevent burning.
- Flip the steak and cook the second side for approximately 30–60 seconds.
- Transfer the steak to a clean working surface and cut into ¼-inch strips. Then slice the strips to create ¼-inch dice.
- Sprinkle the meat with lime juice and toss. Set aside.
- Using the grill or pan with a lower heat, briefly warm the tortillas to soften them.
- Fill the tortillas with the carne asada, onions, cilantro and salsa. Add extra lime juice if you like.