#beef tacos

🌮 Homemade Carne Asada Mini Tacos (Tacos de Carne Asada) 🇲🇽

Carne Asada Mini Tacos are one of Mexico's most iconic street foods, originating in the northern states of Sonora, Chihuahua and Baja California 🇲🇽🌮. The name carne asada simply means "grilled meat", referring to beef cooked over an open flame until beautifully caramelised, then finely chopped and served in warm corn tortillas. Their simplicity allows the flavour of the expertly grilled beef to shine, complemented only by fresh onion, coriander and a squeeze of lime. 🌿🔥

Throughout Mexico, carne asada is far more than a meal. Families and friends gather for a carne asada during weekends, birthdays, holidays and community celebrations, where grilling becomes a social occasion in itself. Regional variations include different marinades, cuts of beef and levels of seasoning, but the essence remains unchanged: tender grilled beef served in fresh tortillas with minimal yet vibrant garnishes. 🌽🥩🍋

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📜 Trivia

🏺 The tradition of grilling beef over open flames in northern Mexico developed alongside the region's long history of cattle ranching.

🌵 Sonora is widely regarded as the spiritual home of authentic carne asada, thanks to its renowned beef and grilling traditions.

🌽 Traditional street tacos are almost always served in small corn tortillas rather than flour tortillas.

🔥 Many Mexican taquerías grill their beef over mesquite charcoal, which imparts a distinctive smoky aroma.

🥩 Skirt steak and flank steak are among the most popular cuts because they become exceptionally flavourful when grilled quickly over high heat.

🌍 Today, carne asada tacos are enjoyed around the world and have become one of Mexico's most recognisable culinary exports.

🍋 A generous squeeze of fresh lime just before eating is considered essential by many taco lovers, adding brightness that balances the richness of the beef.

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🍴 Makes

12 homemade mini tacos

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📝 Ingredients

Homemade Corn Tortillas

250 g masa harina

3 g fine sea salt

375 ml warm water

Carne Asada

500 g skirt steak or flank steak

30 ml olive oil

30 ml freshly squeezed lime juice

2 garlic cloves, finely minced

5 g fine sea salt

3 g freshly ground black pepper

5 g ground cumin

5 g smoked paprika

Garnish

80 g white onion, finely diced

20 g fresh coriander, finely chopped

2 limes, cut into wedges

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👩‍🍳 Method

1️⃣ Prepare the tortilla dough. In a large mixing bowl, combine the masa harina and salt. Gradually pour in the warm water while mixing with your hand until all the flour is hydrated. Continue mixing until a soft, smooth dough forms that feels similar to modelling clay. It should be moist but should not stick heavily to your hands. If dry and crumbly, add water one teaspoon at a time. If too wet, sprinkle in a little extra masa harina. Cover the bowl with a damp tea towel and leave the dough to rest for 15 minutes.

2️⃣ Prepare the marinade. In a shallow dish, whisk together the olive oil, lime juice, garlic, salt, pepper, cumin and smoked paprika until well combined. Place the steak into the marinade and turn several times so every surface is evenly coated. Cover and refrigerate for at least 1 hour, although 4 to 8 hours will produce deeper flavour.

3️⃣ Prepare the garnish. Finely dice the white onion into small even cubes. Finely chop the fresh coriander leaves. Cut the limes into wedges and refrigerate until required.

4️⃣ Shape the tortillas. Divide the rested dough into 12 equal portions, each weighing approximately 50 g. Roll each portion into a smooth ball. Place between two sheets of baking parchment or plastic and press with a tortilla press or a heavy flat pan until approximately 10 to 12 cm in diameter and about 2 mm thick. The tortillas should have smooth edges with very few cracks.

5️⃣ Cook the tortillas. Heat a heavy frying pan or cast-iron skillet over medium-high heat. Cook each tortilla for around 45 to 60 seconds on the first side. Flip and cook for another 45 to 60 seconds. Turn once more for about 20 seconds until light brown spots appear and the tortilla begins to puff slightly. Stack the cooked tortillas inside a clean tea towel to keep them warm and soft while the remainder are cooked.

6️⃣ Cook the steak. Remove the steak from the refrigerator about 20 minutes before cooking. Heat a cast-iron griddle, barbecue or heavy frying pan until extremely hot. Place the steak onto the cooking surface without moving it for 3 to 4 minutes. Turn once and cook for another 3 to 5 minutes, depending on thickness and preferred doneness. The exterior should develop deep caramelisation with lightly charred edges while the centre remains juicy.

7️⃣ Rest and chop the meat. Transfer the cooked steak to a chopping board and leave it to rest for 5 to 10 minutes so the juices redistribute. Slice across the grain into thin strips before chopping into small bite-sized pieces suitable for mini tacos. If desired, return the chopped beef to the hot pan for 30 to 60 seconds to lightly crisp some of the edges.

8️⃣ Assemble the tacos. Place a generous spoonful of chopped carne asada into each warm tortilla. Scatter over the diced onion and chopped coriander. Arrange neatly on a serving platter and finish with fresh lime wedges alongside.

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🍽 Serving Ideas

✔️ Serve immediately while the tortillas are warm and the beef remains juicy.

✔️ Garnish traditionally with finely diced onion, chopped fresh coriander and fresh lime wedges.

✔️ Pair with a chilled agua fresca, horchata, jamaica, Mexican lager or a classic margarita.

✔️ Present on a large rustic serving platter lined with a clean cloth to help retain warmth.

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💡 Tips for Success

✅ Allow the steak to marinate for several hours for deeper flavour.

✅ Cook over very high heat to achieve authentic caramelisation.

✅ Always slice the beef across the grain to maximise tenderness.

✅ Keep cooked tortillas wrapped in a tea towel so they remain soft and pliable.

✅ Avoid overfilling the tacos so they are easy to eat.

✅ Use freshly squeezed lime juice rather than bottled juice for the brightest flavour.

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🛠️ Fixing Common Problems

• Tortillas crack when folded → Dough is too dry → Knead in a little warm water until pliable.

• Dough sticks to the press → Too much moisture → Dust lightly with additional masa harina.

• Tortillas become hard → Overcooked → Reduce cooking time and keep wrapped while warm.

• Steak is tough → Cut with the grain or overcooked → Slice across the grain and cook over higher heat for less time.

• Beef lacks browning → Pan not hot enough → Preheat thoroughly before cooking.

• Beef releases lots of liquid → Pan overcrowded → Cook in batches.

• Tortillas fail to puff → Heat too low or dough too dry → Increase heat slightly and adjust dough hydration.

• Beef tastes bland → Marinade time too short → Marinate for at least four hours next time.

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🔄 Ingredient Substitutions

• Skirt steak → Flank steak

• Masa harina → Fresh nixtamalised masa

• Fresh coriander → Flat-leaf parsley (although less traditional)

• Lime → Lemon

• Smoked paprika → Sweet paprika with a small pinch of cayenne pepper

• Olive oil → Neutral vegetable oil

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🧊 Storage

• Store cooked beef in an airtight container in the refrigerator for up to 3 days.

• Homemade tortillas keep refrigerated for 2 to 3 days when well wrapped.

• Both cooked beef and tortillas freeze well for up to 3 months.

• Defrost overnight in the refrigerator before reheating.

• Reheat beef quickly in a hot frying pan for 1 to 2 minutes to retain juiciness.

• Warm tortillas in a dry pan for 20 to 30 seconds per side or briefly steam them while wrapped in a clean tea towel.

• Assemble the tacos only immediately before serving to preserve the best texture.

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🏁 Final Note

There is something wonderfully satisfying about making every part of these Homemade Carne Asada Mini Tacos from scratch, from the soft corn tortillas to the beautifully grilled beef. 🌮🥩🌽 With simple ingredients and careful preparation, you'll create an authentic taste of northern Mexico that celebrates fresh flavours, quality ingredients and the joy of sharing delicious homemade food with family and friends. 🇲🇽🍋