Rating: 4.21 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

I have had great success preparing tacos this way. I bought this recipe from a taqueria owner (taco restaurant) in Mexico City. I am translating the directions. It can be used for beef, pork, or just about any other type of meat. The spice mix on this recipe gives meat a really excellent flavor.

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
6 hrs
total:
6 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.

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  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.

  • Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.

  • Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.

  • Heat tortillas in a microwave safe plate until warm, about 1 minute.

  • Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

Cook's Notes:

You may also use pork loin or pork chops. This recipe works really well with almost any variety or cut of meat. Thinly cut steaks work best with the tacos.

If you want to blend the flavors even more, you can simmer the paste in a saucepan stirring constantly and allow to cool. Filter marinade through a fine strainer and rub on both sides of steak.

You can tinker with this recipe to make the marinade as strong or as weak as you wish. You can double up or cut the marinade ingredients in half or increase the amount of any particular herb or spice. I find that the flavor of the meat in this recipe is almost addicting and I always end up grilling about ten pounds of beef so I make extra marinade. The longer you marinade the meat, the better.

Nutrition Facts

400 calories; protein 26.7g; carbohydrates 53.9g; fat 8.8g; cholesterol 36.4mg; sodium 1336.6mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
04/09/2016
you hit a home run here Thank you Again people that dont like the way its made PLEASE dont knock the lady that posted it , This is a real MEXICAN not WHITE food so your family must not like great food so dont eat it dont knock it , just leave it alone, And by the way you changed the Recipe you killed it lady , stay away from the stove JULIE that is Read More
(9)

Most helpful critical review

Rating: 3 stars
03/11/2016
For marinade: used cilantro instead of parsley no anise 1/4 tsp cayenne lemon instead of lime and a quarter size orange peel and zest (all overflowed my processor). Marinade not a winner with family. Think the thyme and oregano overpowered. Also impt. to scrape off marinade or there's too much juice to brown steak. I used baster after realization. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/09/2016
you hit a home run here Thank you Again people that dont like the way its made PLEASE dont knock the lady that posted it , This is a real MEXICAN not WHITE food so your family must not like great food so dont eat it dont knock it , just leave it alone, And by the way you changed the Recipe you killed it lady , stay away from the stove JULIE that is Read More
(9)
Rating: 4 stars
10/06/2013
This had a good flavor but it certainly has a long list of ingredients. Luckily I had all the seasonings. I cut it down by half and three people had plenty with some leftover. We liked the flavor but the vinegar seemed to predominate. I will cut back on that next time. I wondered about using two corn tacos but after serving it on one I understood the reason. One corn taco kind of fell apart so two is a good idea and there would be a stronger presence from the tortilla. Read More
(8)
Rating: 5 stars
08/02/2012
Made this using pork chops, turned out excellent. we are excited to try the marinade with steak. No changes to the marinade. Read More
(8)
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Rating: 5 stars
03/09/2015
This was yum. Cut Carne Asada into small chunks before marinating for 2 hrs. Omitted soy sauce thyme and cloves. Added a dash of nutmeg and a 1/2 tsp chili pepper. Used juice of a lemon instead of the vinegar and used a tsp powdered onion and garlic. Stirred it up in bowl and tossed the chunks through. Sautéed on the stove adding a little water for sauce. Perfection on flour tortillas with cilantro grated cabbage with a squeeze of lime and fresh tomatoes. Read More
(3)
Rating: 5 stars
01/20/2015
This was the bomb! Made it with chicken this time but would totally use beef or pork and the only other change was to omit the anise seed...just because I didn't have any. Marinated my chicken over-night and then grilled it to perfection. Served on tortillas with a spicy chipotle sauce and an onion/cilantro blend. Sooo yummy! Read More
(3)
Rating: 5 stars
02/25/2017
Made as written, except less vinegar. Yes, recipe has many spices, thank heavens. While the 5 or 6 ingredient recipes have a place of honor, the recipes with complexity and depth are greatly appreciated too.. Thanks for buying and posting the recipe, it tastes like I remember from my days in Mexico DF. Read More
(2)
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Rating: 5 stars
03/29/2014
Made this using flank steak. Marinated overnight. Excellent flavor and tenderness. Read More
(2)
Rating: 3 stars
03/11/2016
For marinade: used cilantro instead of parsley no anise 1/4 tsp cayenne lemon instead of lime and a quarter size orange peel and zest (all overflowed my processor). Marinade not a winner with family. Think the thyme and oregano overpowered. Also impt. to scrape off marinade or there's too much juice to brown steak. I used baster after realization. Read More
Rating: 5 stars
06/11/2020
Truly excellent. Thanks for sharing. Used fresh instead of dried herbs. Intrigued due to the number and variety of ingredients. Had marinade left over so will freeze and maybe use it with another meat, but it was excellent with flank steak! Read More