Carne Asada Tacos — retrospective whole-Recipe report

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: Charred citrus-garlic beef served in warm corn tortillas with onion, coriander, and lime. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Carne Asada Tacos v1. Its preserved source is recipes-tmp/carne-asada-tacos.md with SHA-256 5181d428b57390a844792bf27629531993f32e11d44cb118089a85374d8cb4c6. The serialized draft SHA-256 is 46c0f09a195be74a4081eda0902bb8aae4d6e415be4d0647898dd4c6b3c094c5. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — MARINATE

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
beef-skirt-or-flank-steak	Beef skirt or flank steak	800 g	100.00%	Beef skirt or flank steak.
orange-juice	Orange juice	100 g	12.50%	Orange juice.
lime-juice	Lime juice	50 g	6.25%	Lime juice.
neutral-oil	Neutral oil	40 g	5.00%	Neutral oil.
garlic-finely-grated	Garlic, finely grated	15 g	1.88%	Garlic, finely grated.
ground-cumin	Ground cumin	4 g	0.50%	Ground cumin.
ground-coriander	Ground coriander	4 g	0.50%	Ground coriander.
smoked-paprika	Smoked paprika	4 g	0.50%	Smoked paprika.
dried-oregano	Dried oregano	2 g	0.25%	Dried oregano.
fine-salt	Fine salt	12 g	1.50%	Fine salt.
black-pepper	Black pepper	2 g	0.25%	Black pepper.

Technique Applications

Technique	Controls	Purpose
Marination	Refrigerate 2 h–4 h	Coat beef with the citrus-garlic marinade.

Method

1. Combine orange juice, lime juice, oil, garlic, spices, salt, and pepper.
2. Coat beef and refrigerate for 2 h–4 h. Remove from refrigeration 30 min before cooking.

Phase Outputs

Key	Phase Output	Description
marinated-beef	Marinated beef	Prepared intermediate for a later Phase. Drain excess marinade and grill all beef.

PHASE B — GRILL

Technique Applications

Technique	Controls	Purpose
Grilling	3 min–5 min per side; core 54 C–57 C	Char beef, then rest and slice across the grain.

Method

1. Heat a grill or cast-iron pan until very hot.
2. Drain excess marinade from beef. Grill for 3 min–5 min per side, depending on thickness, to a core temperature of 54 C–57 C.
3. Rest for 8 min. Slice thinly across the grain, then cut into bite-size pieces.

Phase Outputs Used

Phase Output	Use
Marinated beef	Use marinated-beef. Drain excess marinade and grill all beef.

Phase Outputs

Key	Phase Output	Description
rested-carne-asada	Rested carne asada	Prepared intermediate for a later Phase. Divide approximately 650 g among the tortillas; this is a source finished-weight estimate.

PHASE C — ASSEMBLY

Ingredient Uses

Key	Ingredient	Quantity	Scaling	Use
corn-tortillas-approximately-25-g-each	Corn tortillas, approximately 25 g each	300 g	37.50%	Corn tortillas, approximately 25 g each.
white-onion-finely-diced	White onion, finely diced	120 g	15.00%	White onion, finely diced.
coriander-leaves-chopped	Coriander leaves, chopped	30 g	3.75%	Coriander leaves, chopped.
lime-wedges	Lime wedges	160 g	20.00%	Lime wedges.
salsa	Salsa	200 g	25.00%	Salsa.

Method

1. Warm tortillas on the hot grill for 20 s–30 s per side and hold in a cloth.
2. Divide beef among tortillas. Add onion, coriander, salsa, and lime.

Do not marinate longer than 8 h because the citrus can soften the surface excessively. Slice across the grain for tenderness.

Phase Outputs Used

Phase Output	Use
Rested carne asada	Use rested-carne-asada. Divide approximately 650 g among the tortillas; this is a source finished-weight estimate.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.