Hot off the Grill: Grilled Carne Asada Tacos

Hot Off The Grill
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DENVER — Chef Natalie Schwab, the culinary demonstrator for Johnson & Wales University, shows us how to make grilled carne asada tacos.

Fresh ingredients are provided by King Soopers.


  • 1/4 cup olive oil
  • 1 cup malt vinegar
  • 1/3 cup lime juice or lemon juice
  • 1/3 cup orange juice
  • 1 cup water
  • 2 tablespoons peeled fresh garlic, minced
  • 1 tablespoon ground white pepper
  • 1 1/2 tablespoons salt
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon Mexican oregano
  • 1/4 teaspoon ground cloves
  • 1 orange, sliced
  • 1/4 bunch cilantro, chopped
  • 5-6 pounds of skirt steak


  1. Combine all ingredients except the steak into a large bowl and whisk to combine.
  2. Place the steak into a gallon sized freezer bag or into a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
  3. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
  4. Preheat grill to medium high heat.
  5. Take meat out of container and grill until just cooked through, at least 145 degrees
  6. Remove the steak from the grill and cut into thin strips.
  7. To serve, Place the steak and  your choice of toppings into a tortilla (flour or corn)

Topping ideas: Salsa, cheese, guacamole, avocado slices, fresh lime juice, tomatoes, shredded cabbage or lettuce.

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