Go Back
+ servings
Carne Asada

Carne Asada tacos with salsa verde

[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
This is one of the first recipes I worked on when I first moved out of Mexico, not only because I missed the flavours but also because it is a people’s pleaser. Over the years new ingredients have been added to find the perfect balance between flavour and tenderness of the meat.
Print Recipe
Prep Time20 minutes
Cook Time15 minutes
Servings4 people


  • 12 nixtamalised corn tortillas
  • 1 kg beef skirt steak thin cut
  • 1 white onion diced
  • ½ bunch coriander chopped
  • 1 lime
  • 100 ml lager beer
  • 50 ml apple cider vinegar
  • 150 gr fresh pineapple
  • 1 jalapeño chilli
  • 4 garlic coves
  • 3 coriander stems with leaves
  • 3 fresh oregano stems with leaves
  • 1 tsp whole black pepper
  • 1 tsp coriander seeds
  • 3 tbsp cooking oil
  • 1 tbsp cooking salt
  • 400 g tin tomatillos
  • 2 jalapeño chillies
  • 1 brown onion
  • 2 garlic cloves
  • Salt to taste


  • Blend all the marinade ingredients together in a blender. Place the beef into the marinade and ensure it is well coated. Cover and refrigerate overnight or for at least 2 hours.
    Marinade ingredients
  • Prepare your salsa by first draining and rinsing the tomatillos, then combining all ingredients in a blender. Transfer the mix to a saucepan to simmer for about 10 minutes, until thickened. Set aside to cool.
    Salsa verde ingredients
  • On a hot grill or frypan, cook the steaks to your liking. Remove from the heat to let them rest for about 5 minutes before slicing it thinly against the grain. Season to taste.
  • Get a dry frypan very hot and heat your tortillas each side until soft and floppy, wrapping them in a tea towel as you go to stay warm.
  • Assembled your taco by placing the beef onto the warm tortilla, topping with the fresh coriander and diced onion, the salsa verde, and finishing with a lime wedge.


  • Resting the steak after searing the meat is a crucial part, this will allow for the flavours to mix deeply into the meat tissues.
  • If you cannot find tomatillos or would like to have a red salsa, simply replace the tomatillos for tomatoes and the green chillies for red chillies.