Carne Asada Tacos
- Yield
- 12 tacos; 4 portions
October 2, 2026 · Version 1 · Main Course
Charred citrus-garlic beef served in warm corn tortillas with onion, coriander, and lime
Preparation
Scaling basis: Beef · 800 g
PHASE A — MARINATE
Ingredient Uses
-
- Quantity
- 800 g
- Scaling
- 100.00%
-
- Quantity
- 100 g
- Scaling
- 12.50%
-
- Quantity
- 50 g
- Scaling
- 6.25%
-
- Quantity
- 40 g
- Scaling
- 5.00%
-
- Quantity
- 15 g
- Scaling
- 1.88%
-
- Quantity
- 4 g
- Scaling
- 0.50%
-
- Quantity
- 4 g
- Scaling
- 0.50%
-
- Quantity
- 4 g
- Scaling
- 0.50%
-
- Quantity
- 2 g
- Scaling
- 0.25%
-
- Quantity
- 12 g
- Scaling
- 1.50%
-
- Quantity
- 2 g
- Scaling
- 0.25%
Method
- Combine orange juice, lime juice, oil, garlic, spices, salt, and pepper.
- Coat beef and refrigerate for 2 h–4 h. Remove from refrigeration 30 min before cooking.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Marination | Refrigerate 2 h–4 h | Coat beef with the citrus-garlic marinade. |
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
Method
- Heat a grill or cast-iron pan until very hot.
- 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.
- Rest for 8 min. Slice thinly across the grain, then cut into bite-size pieces.
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. |
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
-
- Quantity
- 300 g
- Scaling
- 37.50%
-
- Quantity
- 120 g
- Scaling
- 15.00%
-
- Quantity
- 30 g
- Scaling
- 3.75%
-
- Quantity
- 160 g
- Scaling
- 20.00%
-
- Quantity
- 200 g
- Scaling
- 25.00%
Method
- Warm tortillas on the hot grill for 20 s–30 s per side and hold in a cloth.
- 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.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Hotter: Add 10 g minced chipotle in adobo to the marinade.
- Plancha service: Chop the rested beef and return it to a very hot plancha for 30 s to crisp the edges.
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. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Tough slices | cutting with grain | slice across grain |
| Soggy tacos | excessive wet toppings | drain meat and portion salsa |