Tacos Carne Asada (Mexican Steak Tacos with Serano and Tomatilla Peppers Salsa)

The citrusy marinade in this carne asada taco recipe gets punchy flavour from fresh cilantro, garlic, olive oil, cumin, chili powder, beer, a combination of orange and lime juices and - surprise. - apple cider vinegar, which helps tenderize the meat. Seek out thin cuts of beef like flank or skirt steak for this recipe; they’ll absorb more flavour from the marinade and grill up fast. If you can’t find either, ask your butcher to cut steaks ¼" thick - or carefully butterfly thicker steaks yourself. For maximum flavour and the best texture, marinate the beef overnight.

A hot grill is essential for creating the characteristic char on the steak, but it’s also critical for developing deep flavour in the salsa that gets spooned over the tacos. Grill the tomatillos, onion halves and serranos (if you can’t find serranos, jalapeños will be fine) until they’re blistered; then toss into a blender with lime juice, fresh garlic, cilantro and a few spices for a smoky, bright sauce that pairs perfectly with the steak tacos. Warm tortillas can make or break a good taco; so toss them onto the grill too, (~ 20 seconds per side) just before serving.

Steak:
6 cloves garlic, finely chopped
1 cup fresh cilantro, packed, coarsely chopped
½ cup orange juice, freshly squeezed
½ cup Mexican pale lager, such as Modelo Especial or Corona
⅓ cup lime juice, freshly squeezed
¼ cup extra-virgin olive oil
2 Tbsp. sea salt
1 Tbsp. black pepper, freshly ground
2 tsp. apple cider vinegar
2 tsp. ground cumin
2 tsp. red chile powder
2 lb ¼" thick skirt or flank steak, cut into 5" long pieces

Salsa and Assembly:
3 Tbsp. extra-virgin olive oil
1 small white onion, halved
2 serrano chiles, stems removed
10 oz tomatillos, husks removed, rinsed (~ 3 large)
3 cloves garlic, sliced
3 Tbsp. lime juice, freshly squeezed
2½ tsp. sea salt
1 tsp. black pepper, freshly ground
½ tsp. garlic powder
½ tsp. ground cumin
1 cup fresh cilantro, packed, coarsely chopped
flaky sea salt

To Serve:
warmed corn tortillas
chopped white onion
lime wedges

For the Steak:
Combine garlic, cilantro, orange juice, lager, lime juice, oil, salt, pepper, vinegar, cumin and chile powder in a large baking dish or 1-gal. resealable plastic bag. Add steak and turn to coat in marinade. Cover (or seal) and chill, turning occasionally, at least 10 hours and up to 1 day.

Salsa and Assembly:
Prepare a grill for medium-high heat; oil grate. Grill onion halves, chiles and tomatillos, turning often, until charred and tender, 10-15 minutes for onion and tomatillos, 8-12 minutes for chiles.

Transfer vegetables to a blender and add garlic, lime juice, salt, pepper, garlic powder, cumin, 1 cup cilantro and 3 Tbsp. oil. Carefully blend until salsa is mostly smooth (some texture is good but make sure there are no large chunks).

Remove steak from marinade, letting excess drip back into dish (or bag); discard marinade. Grill steak, turning every minute or so, until charred and an instant-read thermometer inserted into thickest part registers 140°F for medium, about 5 minutes. Transfer to a cutting board and let rest 10 minutes.

Thinly slice steak against the grain, then cut into bite-size pieces. Transfer to a bowl and sprinkle with sea salt.

Top tortillas with some steak, salsa, cilantro and onion, chopped. Serve with lime wedges for squeezing over and remaining salsa alongside.

Makes 4-6 servings.

Make-Ahead: Salsa can be made 1 day ahead. Transfer to an airtight container; cover and chill. Loosen with a splash of water if needed before serving.