Traditional Mexican Carne Asada With Fresh Salsa 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:

• In a large mixing bowl, separate slices of beef and mix with half cup of lime juice until coated evenly.
• Combine paprika, garlic powder, salt and cayenne pepper. Generously sprinkle on both sides of the sliced beef.
• Chop cilantro, reserving half. Sprinkle cilantro between slices of beef. Cover beef and allow to rest in the refrigerator while preparing salsa.
• Combine diced tomatoes, diced jalapeños, diced onions, remaining cilantro and 1/4 cup lime juice. Salt and Pepper to taste.
• When the grill is nice and hot, use a meat fork pushed into a half of an onion to wipe down the grill surface.
• Evenly spread out the sliced beef over the surface of the grill. With long metal tongs, carefully watch the beef and turn it as needed to cook evenly. Carefully test the meat for doneness by tearing the meat. When it pulls apart easily, it's done.
• Heat a some corn tortillas in the microwave for a few seconds between moistened paper towel or lightly steam on the stove.
• Pull cooked beef into strips and lay in the middle of a tortilla, add a spoonful of salsa mixture, and a bit of fresh lime juice. Enjoy!

Steps:

• To make the salsa: Can be made 2 hours ahead. Let stand at room temperature. Combine tomatoes through lime juice in a medium bowl. Season to taste with coarse kosher salt.
• To make the Carne Asada: Prepare barbeque (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to a plate; tent with foil. Transfer chiles to a bowl; cover with plastic wrap and let stand for 15 minutes. After 15 miutes peel and seed the chiles; cut into1 inch wide strips. Transfer to a plate and tent with foil.
• Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until slightly charred, about 10 seconds per side. Cut steaks crosswise into strips; transfer to a plate.
• Serve steak with tortillas, chiles, onions, avocado slices, lime wedges adn Salsa Mexicana.