Carne asada tacos are a taqueria specialty in Mexico. Carne Asada translates to grilled meat. The traditional Mexican marinade includes fresh orange and lime juices, lots of garlic, cilantro, hot chilies and vinegar. I added cumin seed and oregano for a unique Baja twist. Flank steak, skirt, round and sirloin steak are all used to make carne asada tacos. The Ley’s grocery store in Loreto sells paper thin cuts of sirloin that soak up the marinade beautifully and grill in a matter of minutes. I use that cut frequently for carne asada, broccoli beef stir fry and for Korean BBQ recipes.
I chose a juicy beef tri tip, which is a thick bottom round cut, for my tacos. I served them with chunky pico de gallo, red onions and avocado slices. You can add crumbled quéso fresco or chihuahua cheese but I prefer them without. I’m taking my tacos to Fiesta Friday to party with my blog amigos.
Carne Asada Tri Tip Baja Tacos
Carne asada, tri tip, marinaded in orange, lime, cilantro, jalapeño, cumin and oregano. Taqueria style tacos filled with juicy grilled beef and pico de gallo. A BBQ crowd pleaser.
- Beef Tri tip, 3-4 pounds
- - 1/2 cup olive oil
- - 6 cloves garlic, chopped
- - lime juice, 2 limes, 1/3 cup
- - orange juice, 2 large oranges, 3/4 cup
- -1/2 cup chopped fresh cilantro
- - 2 tablespoons red wine vinegar
- - 1 jalepeño, diced
- - 1 tablespoon cumin seed or 3 teaspoons ground cumin
- - 1 teaspoon dried Mexican oregano
- Pico de gallo
- - 3 ripe tomatoes diced
- - 1/2 red onion diced
- - 1/2 cup chopped cilantro
- - juice of 1 key lime or 1/2 Persian lime
- - 1 clove garlic minced
- - 1 tablespoon diced Serrano or jalepeño chili
- - dash of sea salt
- - 12 corn tortillas
- - 2 tablespoons olive oil
- - 1/2 red onion thinly sliced
- - handful cilantro chopped
- - 2 avocados sliced
- - lime wedges
- - quéso fresco or jack cheese, optional
- Step 1 Combine marinade ingredients. Place beef in a ziplock bag and pour in the marinade. Marinade at least 4 hours to overnight.
- Step 2 Assemble pico de gallo ingredients and refrigerate.
- Step 3 Slice red onion and lime wedges ahead of time and refrigerate.
- Step 4 Slice avocado just before serving.
- Step 5 Grill tri tip. Sear each side on high heat, 500 F for 5 minutes then reduce heat to medium 350 F for 10 minutes per pound for medium rare, check meat temperature. Medium rare should read about 130 degrees. Let meat rest 10 minutes. Slice into 1/2 pieces against the grain.
- Step 6 Grill tortillas over medium heat with a drizzle of olive oil. Keep warm until ready to assemble tacos.
Enjoy your 4th of July celebrations, it’s a perfect day to be outside for a BBQ. Make tacos, make margaritas – MAKE FRIENDS. Share this post or pin it and maybe your friends will make tacos for you!