Mexican Steak Tacos
Beautifully charred flank steak seasoned with ancho chile and garlic, simply garnished with cilantro and taqueria-style red salsa.
Mexican Steak Tacos
I hear the question in your mind all the way from here (in Atlanta). “Aren’t all tacos Mexican, so why call this recipe Mexican Steak Tacos, instead of just Steak Tacos?” Well, that’s because we Americans have made tacos our own in a variety of over-stuffed ways. Traditional Mexican Steak Tacos are a typical street food offering and don’t come with all the different garnishes that you get here.
The taco lets the carne asada take the spotlight, with some taqueria style red salsa and chopped cilantro. But honestly, if you marinate your steak just right, all you need is a crisp corn taco to call it a night.
Katherine and I have probably eaten more tacos than either of us care to admit. I think the last time, we went two full days eating nothing but. We’d pass by dozens of food stalls and carts with towering stacks of golden yellow tortillas waiting for their turn on a hot grill.
The tortilla is the quiet sibling to the loud and boisterous ingredients on the inside. Perfectly charred, not too delicate and robust enough to hold everything, even drops of ancho chile-infused steak drippings.
If you’re feeling adventurous, try making fresh tortillas at home. It’s an experience.
As for the steak, it holds the flavor, and by chopping it, you’ll make a whole lot of people happy they can avoid “empty taco” syndrome. That’s when you take a bite of a taco and instead of biting it apart, you pull everything out. Yeah, you know it’s happened to you, too.
Flank is the most common cut used, but you could get away with a skirt steak, and even a flat iron will do.
How To Choose the Best Flank Steak for Mexican Steak Tacos
- If you have a local butcher, pay them a visit. Nothing beats in person expertise.
- Your flank steak should have a bright burgundy color and some fat marbleization.
- If you go the supermarket route, check the grain and make sure you don’t have tough, fatty bits on the ends.
You should be able to find corn tortillas and cilantro at your regular market. And the recipe for the taqueria salsa is as simple as tossing some ingredients in the blender. If you make extra, it’ll hold for a few days, but no longer. ¡Buen provecho!
Falls in love with three squeezes of a lime
Stir memories of steamy sidewalks, yards away from the Sea of Cortez
In the spice chest, ancho chile, garlic, cumin, black pepper, Kosher salt
Suggestions and Alternatives
- The longer you allow your flank steak to marinate the more flavor you will get. I suggest overnight.
- Try to time your plating. This is a street taco, meant to be eaten as soon as it comes off the pan.
- If you like jalapenos, you can swap out the red salsa for this tomato jalapeño salsa.
- To keep the authenticity going, serve a side of tortillas with our authentic Mexican salsa.
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Authentic Baja Mexican Steak Tacos
Ingredients for Steak Tacos:
- 2 lbs. flank steak diced
- 12 corn tortillas quality
- 1/5 cup corn oil
- 12 lime wedges
- 1/2 bunch cilantro chopped
Ingredients for Steak Marinade:
- 1 tbs. garlic powder ground
- 3 teaspoons black pepper ground
- 1 tbs. cumin ground
- 3 teaspoon Kosher salt
- 2 tbs. ancho chile powder
- 2 tbs. corn oil
Ingredients for Taqueria Salsa
- .5 tsp. Kosher salt
- 1 can crushed tomatoes 12 oz.
- 2 tbs. white vinegar
- 2 cloves garlic minced
- 2 tbs. lime juiced
- 1/2 tbs. white pepper ground
Instructions for Steak Marinade
In a large bowl add diced flank steak
Add ancho chile powder, ground cumin and kosher salt.
Let sit for two minutes.
Next, fold in ground black pepper and garlic powder.
Add corn oil, fold until completely incorporated, cover and refrigerate for 30 minutes.
Instructions for Taquera Sauce:
Open one 12 oz. can of crushed tomatoes, drain excess liquid and place in large bowl
Fold in ground white pepper, white vinegar and Kosher salt.
Next mince one clove garlic and lime juice.
Whisk all together for two minutes and refrigerate.
Instructions for Assembling Steak Tacos:
In a large saute pan on medium heat add corn oil
After two minutes place two corn tortillas and cook for two minutes
Flip over and repeat.
Remove from pan and cover with a damp paper towel, set aside.
Next bring large saute pan to high heat and sear marinated flank steak for four minutes, shut off heat and set aside.
Assemble tacos and top with cilantro
Wedge three limes to make 12 wedges.
Add Taqueria Sauce as desired.