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Carne asada taco night is elevated with the bold flavors of HERDEZ® Carne Asada Marinade. The marinade does all the heavy lifting, infusing the skirt steak with real Mexican flavor. Grill the steak to perfection, char some jalapeños and tortillas, and pile everything onto warm tortillas with fresh toppings like white onion, cilantro, queso fresco, and pickled onion. Finish with HERDEZ® Salsa Verde and Salsa Casera for an authentic touch.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Marinate the skirt steak in HERDEZ® Carne Asada Marinade for at least 1 hour, or up to 24 hours.
Fire up the grill and heat to high (450°F). Cook the steak for 5–6 minutes per side until charred and cooked to your desired doneness.
Place the jalapeños and corn tortillas on the grill alongside the steak to char them.
Rest the steak for a few minutes, then slice thinly and chop into bite-sized pieces.
Pile the steak onto warm tortillas and top with white onion, cilantro, pickled onion, queso fresco, charred jalapeños, pico de gallo, HERDEZ® Salsa Verde, HERDEZ® Salsa Casera, and queso.
For extra flavor, let the steak marinate overnight.
Char the jalapeños until blistered for a smoky touch.
Warm the tortillas on the grill for added flavor and pliability.
Can I use a different cut of steak?
Yes, flank steak or ribeye can be used as alternatives to skirt steak.
How long should I marinate the steak?
Marinate for at least 1 hour, but overnight is recommended for maximum flavor.
What if I don’t have a grill?
You can cook the steak in a cast-iron skillet over high heat for similar results.
Can I make this recipe ahead of time?
Yes, you can marinate the steak and prep the toppings ahead of time. Grill and assemble just before serving.
What’s the best way to char the tortillas?
Place them directly on the grill for about 30 seconds per side until lightly charred.
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