Authentic Carne Asada Street Tacos Recipe: Grill or Stove Top

Make the BEST Carne Asada Street Tacos at home with this recipe that readers rave about, calling them “over the top fantastic!,” “A win!!!!!,” and “the best tacos I’ve ever made!” These street tacos feature melt-in-your-mouth tender, juicy, and flavor-packed carne asada, thanks to a dynamic marinade and wet rub combination. This easy recipe includes tips, tricks, and instructions for both grilling and stove top cooking, so you can enjoy them all year round!

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Discovering the Best Carne Asada Street Tacos

This carne asada street taco recipe is perfect for any occasion, from a casual weeknight dinner to a weekend gathering. It’s especially great for crowds because you can prepare all the components in advance and set up a taco bar. This allows everyone to customize their own street tacos, saving you time and effort when it comes to assembling and serving – a definite win-win.

Let’s talk street tacos. My husband, Patrick, and I consider ourselves street taco aficionados. Living in Carlsbad, North San Diego, and having grown up in San Diego, we’ve been immersed in authentic Mexican cuisine our entire lives. From frequenting local taco stands to taking trips to Tijuana in our younger years, we’ve experienced the true essence of Mexican street food.

Today, we continue our culinary adventures with trips to Cabo and Ensenada, where we actually met. With countless street tacos consumed over the years, we know what makes a truly exceptional one. Rest assured, this carne asada street taco recipe is the absolute best, designed to transport you straight to your favorite taco stand. I’m thrilled for you to try them!

What Exactly Are Street Tacos?

Street tacos are defined by their use of small, soft corn tortillas, a departure from larger tortillas or crispy shells. Typically, two corn tortillas are stacked to create each taco, providing durability while remaining easy to handle. Street tacos are served open-faced, allowing you to generously pile on your favorite toppings before folding them in half to devour.

The fillings for street tacos are diverse, ranging from grilled or pan-fried options like chicken, beef, pork, or fish. Among the most popular street tacos that you absolutely need to experience are carne asada tacos, al pastor tacos, and carnitas tacos.

The Key to Unforgettable Carne Asada Tacos

The foundation of exceptional carne asada street tacos is, of course, the carne asada itself! This recipe utilizes my carne asada recipe, refined through extensive testing to achieve restaurant-quality flavor.

While earlier attempts were undeniably tender, charred, and tasty, they lacked that distinctive “oomph” – that authentic, restaurant-style depth of flavor. The breakthrough came when I decided to combine a marinade and a spice rub applied just before grilling. This dual approach unlocked taste bud magic!

The carne asada in this recipe is marinated in a vibrant blend of orange juice, lime juice, soy sauce, and a touch of liquid smoke. Crucially, it’s also enhanced with a pre-grill rub of cumin, chili powder, smoked paprika, garlic, and onion. This combination elevates the flavor profile from simply “good” to what my husband, Patrick, declared the “best” carne asada. To transform this incredible carne asada into the ultimate street tacos, ensure you use quality, warmed corn tortillas and complement them with guacamole, sour cream, and pico de gallo – each element contributing to an undeniably sensational eating experience.

Image: Ingredients for carne asada street tacos recipe, featuring flank steak, marinade components, and spice rub.

Carne Asada Street Taco Ingredients: Flavor Powerhouse

The marinade for this carne asada is truly dynamic, designed to transform flank steak into a juicy, flavor-packed centerpiece for your street tacos. A successful marinade should tenderize the meat, infuse it with flavor, and alter its structure to retain moisture, resulting in a juicier final product. Here’s how each ingredient contributes to this process:

Citrus Power: Orange and lime juices are essential for tenderizing the flank steak. The citric acid breaks down tough connective tissues, while also imparting bright, citrusy notes that beautifully complement the earthy spices in the rub.
Soy Sauce Magic: Soy sauce acts as a tenderizer due to its enzymatic action, further breaking down proteins. It also adds a rich umami depth and savory base note to the marinade’s flavor profile.
Spice Symphony: The spice blend includes ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper, and cayenne pepper. Three tablespoons of this spice mix are incorporated into the marinade, while the remainder is used as a wet rub before grilling. This dual application ensures deep flavor penetration from the inside out, a key element to the best carne asada street tacos.
Oil’s Role: Olive oil is a crucial component, distributing oil-soluble flavors evenly across the steak. It also aids in promoting even browning and a desirable crust formation during the cooking process.

Choosing the Right Meat for Carne Asada Tacos

Traditionally, carne asada is made with either skirt steak or flank steak. I prefer flank steak for its wide, flat shape, rich, buttery flavor, and wonderfully tender texture when cooked correctly. While flank steak is leaner than skirt steak, the marinade in this recipe ensures it becomes exceptionally juicy and flavorful.

Selecting the Best Tortillas for Street Tacos

The quality of tortillas is paramount for exceptional street tacos. They can truly make or break the entire experience. While street tacos are traditionally served on corn tortillas, you can use flour tortillas if that’s your preference.

For corn tortillas, I highly recommend La Tortilla Factory Corn Tortillas. These are thicker, almost homemade-style tortillas that are remarkably durable, resisting tearing or breaking even when charred and generously filled with toppings. You can typically find them at Sprouts or online at Amazon. While they may be slightly more expensive, the improved quality is well worth it – and still less than dining out!

Keep in mind that La Tortilla Factory corn tortillas are not gluten-free, as they contain both corn and wheat.

Image: Chef hat icon representing cooking instructions for carne asada street tacos.

Step-by-Step Guide to Making Carne Asada Tacos

Let’s walk through the process of making carne asada tacos with step-by-step photos (full recipe with measurements in the printable recipe card at the bottom of this post):

Step 1: Prepare the Flank Steak

Begin by pounding the flank steak to an even, thin thickness using a meat mallet or the side of a can. This tenderizes the meat and ensures even cooking.

Step 2: Create the Dynamic Spice Mix

The spice mix is a key element, used both in the marinade and as a wet rub. Measure out the spices once to save time while maximizing flavor impact.

Step 3: Marinate the Steak for Flavor Depth

In a large freezer bag, combine all marinade ingredients (except the steak) and whisk to blend.
Add 3 tablespoons of the prepared spice mix to the marinade and whisk again.
Place the flank steak into the bag, remove excess air, seal, and turn to ensure the steak is evenly coated in the marinade.

Step 4: Wet Rub for Enhanced Crust and Flavor

Don’t skip the wet rub! It’s essential for achieving the best carne asada street tacos. Just before grilling, mix the remaining spice mix with 2 tablespoons of olive oil to create a wet spice rub.

showing how to make carne asada tacos by whisking marinade ingredients together

Image: Visual step in preparing carne asada tacos, showing marinade ingredients being whisked together in a bag.

Rub the wet spice rub evenly over all surfaces of the steak. Allow the steak to rest at room temperature for 30 minutes. This is a perfect time to prepare fresh guacamole.

Step 5: Cook the Carne Asada to Perfection

To make this recipe accessible year-round, I’ve included instructions for grilling, oven-broiling, and stove-top cooking.
Grilling is the most authentic method, imparting a smoky flavor characteristic of true street tacos. However, the other methods are excellent alternatives when grilling isn’t feasible.

Step 6: Rest the Steak for Juiciness

Once cooked, remove the steak from the heat and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, resulting in maximum tenderness and flavor. After resting, chop the steak into small, bite-sized pieces.

Step 7: Warm the Tortillas for Softness

Warm the corn tortillas using your preferred method: microwave, skillet, or char them directly over a grill or open gas flame. Warm them until pliable but still soft (detailed instructions below).

Step 8: Assemble and Enjoy!

Assemble your carne asada street tacos. Layer warmed corn tortillas with the chopped carne asada, pico de gallo, guacamole, sour cream, and cotija cheese. Serve immediately with optional lime wedges and hot sauce for those who like extra spice.

Expert Tip: How to Cut Steak for Street Tacos

While steak is typically sliced against the grain to shorten muscle fibers, for street tacos, we cube the steak. Slice the steak into ½-inch strips, then cut those strips into ½-inch cubes. Smaller pieces ensure a more tender, melt-in-your-mouth texture, perfect for street tacos.

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Optimal Marinating Time for Street Tacos

The ideal marinating time for carne asada is between 4 and 12 hours. After 4 hours, the flank steak will have absorbed significant flavor. Marinating for up to 12 hours will further enhance tenderness. Avoid marinating longer than 12 hours, as the acidity in the marinade can begin to break down the meat fibers excessively, leading to a mushy texture – definitely not desired!

Gauging Doneness for Juicy Carne Asada

Flank steak is a lean cut, so it’s best cooked to medium or less. Overcooking can result in tough, chewy meat instead of juicy tenderness. Medium is the recommended doneness, leaving the center slightly pink. The marinade provides some buffer against overcooking, but it’s still best to aim for medium.

Use an instant-read thermometer to accurately check the internal temperature of the carne asada by inserting it into the thickest part of the steak:

Rare: 125°F
Medium Rare: 135°F
Medium: 145°F (RECOMMENDED)
Medium Well: 155°F
Well Done: 165°F (not recommended)

Methods for Warming Tortillas for Street Tacos

Choose from these four methods to warm your tortillas:

1. Open Flame (Gas Stove or Grill): This method creates the signature smoky char on tortillas and works best with fresh or homemade tortillas. Place tortillas directly on a gas burner or grill grate and flip with tongs once charred on one side. Be cautious with lower quality tortillas, as they can become brittle if over-charred. Aim for soft and pliable tortillas.

2. Skillet: Heat a skillet (or griddle) over medium-high heat – no grease needed. Warm each tortilla individually (or several on a griddle) for about 20-30 seconds per side until heated through and softened. This method yields soft tortillas without char marks.

3. Microwave: Stack about 5 tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave on high for 20 seconds. Repeat in 10-second intervals if needed, until warmed through.

4. Oven: Create stacks of about 5 tortillas each and wrap each stack in foil. Bake at 350°F for 15-20 minutes, or until heated through. All stacks can be baked simultaneously.

Once warmed, keep tortillas pliable by stacking them on a plate and covering with a slightly damp paper towel or clean kitchen towel.

question mark icon

Image: Question mark icon, indicating a frequently asked question about warming tortillas for street tacos.

Why Warm Tortillas for Street Tacos?

Always warm corn tortillas before assembling carne asada street tacos.

Warming tortillas significantly enhances the street taco experience. Warm tortillas are softer, have a more appealing temperature, and their flavors are accentuated when heated. Using room temperature or cold tortillas results in a less appetizing temperature and less pliable texture. Lower quality corn tortillas are also more prone to breaking if not warmed first.

Warming tortillas is quick and easy, taking just seconds using any of the methods described: open flame, skillet, microwave, or oven, with the microwave being the fastest.

Make-Ahead Tips for Street Taco Preparation

While the carne asada is marinating, you can get ahead by preparing the pico de gallo and guacamole. Then, when you’re ready to eat, all that’s left is to grill the steak and warm the tortillas.

For best results, prepare guacamole no more than 6 hours in advance. To prevent browning, store guacamole in an airtight container with plastic wrap pressed directly onto the surface. This minimizes oxidation and keeps your guacamole vibrant and fresh.

Alternative Cooking Methods for Street Tacos

Grilling: Ensure grill grates are clean and well-greased with oil. Preheat grill to high heat with the lid closed (this may take 10-15 minutes). Once hot, reduce heat to medium-high and grill steak for 5-6 minutes per side for medium doneness, adjusting time based on thickness.
Oven Broiling: Broiling mimics the high heat of grilling. Place carne asada on a baking sheet and broil 8 inches from the broiler for 7-10 minutes per side, or until desired internal temperature is reached.
Stove Top Cooking: Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. If needed, cut steak in half to fit the skillet and cook in batches. Cook for 6-8 minutes per side, or until desired doneness is reached.

Essential Tips for Perfect Street Tacos

Prioritize Quality Tortillas: Use high-quality corn tortillas for the best flavor and texture. The difference is noticeable!
Pound the Steak Evenly: Even if flank steak appears uniform, pounding it to an even thickness tenderizes it further. Place steak between plastic wrap or in a freezer bag and pound evenly with a meat mallet or can.
Avoid Over-Marinating: This marinade is acidic, so limit marinating time to a maximum of 12 hours to prevent the meat from becoming mushy.
Marinate Adequately: Marinating for the full 12 hours is highly recommended to maximize flavor infusion and juiciness.
Bring Steak to Room Temperature Before Cooking: Allow steak to sit at room temperature for about 30 minutes before cooking to ensure even cooking and juicier results.
Use High Smoke Point Oil for Grilling: Generously grease clean grill grates with a high smoke point oil like vegetable, canola, or peanut oil. Use a wad of paper towels to apply the oil. Never use spray oils on a hot grill.
Preheat Grill to High Heat: Preheat the grill with the lid closed to reach maximum temperature quickly (10-15 minutes). Don’t add steak until the grill is hot to ensure proper searing.
Don’t Overcook the Steak: For the juiciest street tacos, cook carne asada to medium doneness or less.
High Heat for Rare/Medium-Rare: If you prefer rare or medium-rare steak, use high heat for grilling to achieve a good sear quickly.
Rest the Cooked Carne Asada: Let the cooked steak rest for 10 minutes before chopping. This allows juices to redistribute, resulting in more tender and flavorful meat.
Rest Pico de Gallo for Flavor Melding: Allow pico de gallo to sit at room temperature for at least 30 minutes after mixing. This allows the flavors to meld and the salt to draw out the tomato juices, while also mellowing the raw onion.
Add Creamy Toppings: Creamy elements like sour cream, guacamole, or avocado crema are essential for street tacos. They complement the textures and flavors beautifully.
Serve Hot Sauce on the Side: Carne asada tacos are flavorful but not spicy. Offer hot sauce for those who prefer extra heat.

Street Taco Recipe Variations

This carne asada street taco recipe is delicious in its classic form. However, you can explore these variations:

Add Beans: Include your favorite beans like refried beans, black beans, or kidney beans.
Incorporate Vegetables: Grilled bell peppers, corn, zucchini, sweet potatoes, or pickled red onions can add interesting textures and flavors.
Corn Salsa: Top with sweet, smoky, and crunchy corn salsa for extra flavor and texture.
Pineapple or Pineapple Salsa: Fresh pineapple or grilled pineapple salsa pairs wonderfully with carne asada, adding a sweet and tangy dimension.
Mexican French Fries: Serve carne asada fries in a warm tortilla with your favorite toppings for a fun twist.

Classic Topping Suggestions for Tacos de Asada

Traditional toppings for carne asada tacos are simple yet impactful, enhancing the robust flavor of the steak. Cool sour cream and fresh pico de gallo are particularly delightful alongside the juicy carne asada.

silver bowl in a white bowl of the best pico de gallo

Image: Close-up of fresh pico de gallo in a white bowl, a classic topping for carne asada street tacos.

Guacamole: Use the included homemade guacamole recipe or your favorite version.
Sour Cream: Plain sour cream works perfectly. For a richer option, consider Mexican crema, but sour cream is a great classic choice. Plain Greek yogurt is a lighter alternative.
Cheese: Cotija cheese or queso fresco are traditional choices. Cotija, often called “Mexican Parmesan,” is salty and adds a wonderful flavor.
Lime: Lime wedges are essential for adding a squeeze of fresh lime juice for brightness.
Cilantro: If omitting pico de gallo, add fresh cilantro and diced tomatoes instead.
Spice: Adjust heat with chopped jalapenos or hot sauce.
Salsas: Salsa or salsa verde can add another layer of flavor.

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Street Taco Recipe Shortcuts

This street taco recipe is straightforward. The most time-consuming part is prepping toppings, especially chopping ingredients for pico de gallo. To save time, use store-bought pico de gallo (often found in deli sections) and pre-made guacamole. This significantly reduces prep time, letting you focus on grilling the carne asada and enjoying your tacos!

Mexican Street Fries | Carlsbad Cravings

Image: Mexican Street Fries, a side dish suggestion to serve with carne asada street tacos.

What to Serve with Asada Tacos

Top view of easy Mexican Rice in a blue skillet

Image: Mexican Rice in a blue skillet, a classic side dish pairing for carne asada street tacos.

Storing and Reheating Carne Asada Tacos

How Long Do Carne Asada Tacos Last in the Fridge?

Steak: Store cooked carne asada in an airtight container in the refrigerator for up to 5 days.
Pico de Gallo: Best consumed fresh, pico de gallo can be stored for up to 3 days, though tomatoes will release more juices over time.
Guacamole: Guacamole is best enjoyed the same day. It can oxidize and brown on the surface, though it’s still safe to eat.

Freezing Asada Tacos for Later

You can freeze carne asada cooked or uncooked:

Uncooked Carne Asada: Place steak and marinade in a freezer bag as directed. Freeze for up to 3 months. Thaw in the refrigerator before cooking; it will marinate as it thaws. Apply spice rub before cooking.

Cooked Carne Asada: Freeze chopped, cooked carne asada in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating. Microwave thawing is possible, but defrost gently to avoid overcooking or rubberiness.

Reheating Tacos de Asada to Perfection

Microwave Reheating: Cover chopped carne asada with a damp paper towel to prevent drying. Microwave in 30-second intervals until heated through.

Stove Top Reheating: Heat 1 tablespoon oil or butter in a nonstick skillet over medium-high heat. Fat helps maintain tenderness. Add steak and heat undisturbed for a couple of minutes, then stir until warmed through. Avoid overcooking to prevent dryness.

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Image: Close-up shot of a hand holding a delicious carne asada street taco, emphasizing its readiness to be eaten.

Asada Tacos Recipe

These Carne Asada Street Tacos bring authentic street taco flavor right to your kitchen! Warm corn tortillas are filled with juicy, marinated, and spice-rubbed carne asada steak, creamy homemade guacamole, fresh pico de gallo, tangy sour cream, and salty Cotija cheese. These street tacos offer a melt-in-your-mouth texture and a symphony of flavors you have to taste to believe! This street taco recipe is easy to prepare, starting with a flavorful marinade, followed by less than 20 minutes of grilling. Instructions for oven and stove top cooking are also included, ensuring you can enjoy these incredible street tacos year-round!

Servings: 10-12 tacos
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

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Ingredients

Marinade

1 ½ – 2 pounds flank steak, pounded to an even thin thickness
¼ cup reduced sodium soy sauce
¼ cup orange juice
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon liquid smoke

Spice Mix

1 tablespoon ground cumin
1 tablespoon garlic powder
2 teaspoons smoked paprika
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon ground coriander
½ teaspoon pepper
½ teaspoon cayenne pepper

For Serving (Choose your favorites below)

10-12 corn tortillas (like La Tortilla Factory brand)
1 recipe pico de gallo (recommended, recipe linked)
1 recipe guacamole (recipe to follow)
Cotija cheese, crumbled
Sour cream
Homemade Salsa (optional, recipe linked)
Hot sauce (optional)
Grilled Pineapple Salsa (optional, recipe linked)
Mexican Street Fries (optional, recipe linked)

Guacamole

4 medium ripe avocados, peeled and pitted
1 Roma tomato, seeded and chopped
1 jalapeno, seeded, deveined, and diced (adjust to taste)
¼ cup finely diced red onion, rinsed and patted dry
2 garlic cloves, minced
3 tablespoons finely chopped cilantro
3-4 tablespoons fresh lime juice
½ teaspoon ground cumin
¼ teaspoon salt, plus more to taste
Pepper, to taste

Instructions

Prepare the Spice Mix: In a small bag or container, combine all Spice Mix seasonings; whisk and set aside.
Make the Marinade: In a large freezer bag, combine all Marinade Ingredients (except steak) and whisk. Add 3 tablespoons of the Spice Mix to the marinade and whisk to combine.
Marinate the Steak: Add flank steak to the marinade bag, remove excess air, seal, and turn to coat evenly. Marinate in the refrigerator for 4-12 hours (longer marinating time is better for flavor and tenderness).
Prepare Toppings: While the steak marinates, prepare pico de gallo and other desired toppings (except guacamole) and refrigerate.
Make Wet Spice Rub: When ready to grill, combine the remaining Spice Mix with 2 tablespoons of olive oil to create a wet spice rub.
Apply Wet Rub: Discard marinade and pat steaks dry with paper towels. Rub the wet spice rub evenly over all sides of the steak. Let rest at room temperature for 30 minutes. Prepare guacamole during this time (recipe follows).
Grill the Carne Asada: Preheat an outdoor grill or indoor grill pan to high heat and grease grates well. Reduce heat to medium-high. Grill steak for 5-6 minutes per side for medium doneness (recommended 145°F). For medium-well, cook longer. For rare, use HIGH heat for a quick sear.
Rest and Chop Steak: Remove steak and let rest for 10 minutes. Chop into small, bite-sized pieces.
Warm Tortillas: Warm tortillas using your preferred method (microwave, skillet, open flame) until pliable and warm.
Assemble Tacos: Assemble street tacos by layering warmed corn tortillas with carne asada, pico de gallo, guacamole, sour cream, and cotija cheese. Serve with lime wedges and hot sauce, if desired.

GUACAMOLE Instructions

Mash Avocados: In a medium bowl, mash avocados to your desired consistency.
Combine Ingredients: Gently fold in remaining guacamole ingredients: tomato, jalapeno, red onion, garlic, cilantro, lime juice, cumin, salt, and pepper.
Season to Taste: Taste and adjust lime juice and salt as needed.
Serve or Store: Serve immediately for best flavor. To store, cover tightly with plastic wrap pressed directly onto the guacamole surface and refrigerate for up to a few hours.

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Notes

BEST TORTILLAS FOR STREET TACOS

I highly recommend La Tortilla Factory Corn Tortillas. They are thicker, have a homemade texture, and hold up well with toppings without tearing. Find them at Sprouts or on Amazon. Note: These tortillas are NOT gluten-free.

HOW TO COOK CARNE ASADA TACOS WITHOUT A GRILL:

Oven Broiling: Broil carne asada on a baking sheet 8 inches from the broiler for 7-10 minutes per side for a grilled effect.
Stove Top: Cook in a large cast iron skillet over medium-high heat with 1 tbsp olive oil for 6-8 minutes per side. Cut steak in half if needed to fit skillet.

TIPS FOR CARNE ASADA STREET TACOS:

Quality Tortillas: Use quality corn tortillas for best results.
Pound Steak: Pound flank steak to an even thickness for tenderness.
Don’t Over-Marinate: Marinate for a maximum of 12 hours due to marinade acidity.
Marinate Long Enough: Marinate for at least 4 hours, ideally up to 12 hours for maximum flavor.
Room Temperature Steak: Let steak sit at room temperature for 30 minutes before cooking for even cooking.
High Smoke Point Oil: Use high smoke point oil to grease grill.
Hot Grill: Preheat grill fully before adding steak for searing.
Don’t Overcook: Cook carne asada to medium or less for juiciness.
High Heat for Rare: Use high heat for rare or medium-rare steak.
Rest Steak: Rest cooked steak for 10 minutes before chopping for juiciness.
Rest Pico de Gallo: Let pico de gallo rest for 30 minutes for flavor melding.
Add Creamy Topping: Use sour cream, guacamole, or avocado crema for creamy texture.
Hot Sauce Option: Serve hot sauce on the side for those who like spice.
Shortcut Tacos: Use store-bought pico de gallo and guacamole to save prep time.

How to Warm Tortillas for Street Tacos

Open Flame (Gas Stove/Grill): Char tortillas directly on burner, flipping with tongs. Best for fresh tortillas.
Skillet: Heat tortillas in a dry skillet over medium-high heat for 20-30 seconds per side.
Microwave: Microwave stacked tortillas covered with a damp paper towel for 20 seconds, repeating in 10-second intervals if needed.
Oven: Wrap stacks of tortillas in foil and bake at 350°F for 15-20 minutes.

Keep Tortillas Warm: Keep warmed tortillas covered with a slightly damp paper towel or kitchen towel.

WHAT CAN I MAKE AHEAD?

Prepare pico de gallo and guacamole while steak marinates. Guacamole is best made within 6 hours of serving. Store guacamole with plastic wrap pressed on the surface to prevent browning.

STORAGE

Steak: Refrigerate cooked steak in an airtight container for up to 5 days.
Pico de Gallo: Best consumed fresh; store up to 3 days, but it will become more watery.
Guacamole: Best consumed fresh due to browning.

HOW TO FREEZE CARNE ASADA

Uncooked: Freeze steak in marinade for up to 3 months. Thaw in fridge before cooking.
Cooked: Freeze chopped, cooked steak for up to 3 months. Thaw in fridge and reheat.

HOW TO REHEAT CARNE ASADA TACOS

Microwave: Reheat chopped steak covered with a damp paper towel in 30-second intervals.
Stove Top: Reheat steak in a skillet with 1 tbsp oil or butter over medium-high heat until warmed through. Avoid overcooking.

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