No Marinade Carne Asada Tacos Recipes

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Steps:

• Tenderize meat with a tenderizing mallet. Squeeze lime juice onto meat with a squeezer/juicer and sprinkle with seasoning salt (I use Johnny's) and black pepper.
• Finely chop onion and cilantro and put to the side.
• Barbecue meat until just a slight amount of pink remains in the middle. Cut meat into small cubes and place in foil. Keep meat warm in the oven or away from the flame in the barbecue.
• Heat refried beans in a small sauce pan. (Rosarita tastes the closest to homemade to me).
• Place a small amount of canola oil into the bottom of a frying pan or iron skillet. Over medium heat, warm the tortillas, turning over once.
• Spread a small amount of refried beans onto the center of the tortillas. Add meat, shredded cabbage, cilantro/onion mixture, jalapeno slice and a slice of avocado (if desired). Top with salsa verde and serve with key limes.