Mission-Style Carne Asada Tacos (Mission-Style Tacos)
Mission-Style Tacos Say it: MISH-un style TAH-kohs
Mission-style tacos are San Francisco's version of the taquería taco: skirt or flank steak bathed in citrus and garlic, seared hard on a screaming-hot grill, then chopped and folded into two warm corn tortillas. They are finished with raw white onion, a fistful of cilantro, a spoon of salsa and a squeeze of lime — nothing more. The Mission District has served them this way for decades, and the pleasure is in the balance of smoky charred beef, sharp marinade, bright herbs and soft corn.
Mission-Style Carne Asada Tacos (Mission-Style Tacos)
Mission-Style Tacos
Pronounced MISH-un style TAH-kohs
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the steak and marinade
For serving
Method
Whisk the orange juice, lime juice, garlic, cumin, chili powder, salt, pepper and oil in a small bowl until the salt dissolves.
Pat the steak dry with paper towels, set it in a glass dish or zip-top bag, pour over the marinade and turn to coat. Refrigerate for at least 30 minutes and up to 4 hours, turning once.
While the meat marinates, put the diced onion, chopped cilantro, salsa, lime wedges and guacamole in small bowls and set them on the table.
Heat a grill, grill pan or cast-iron skillet over high heat for 4 to 5 minutes, until it is smoking lightly. Lift the steak from the marinade, let the excess drip off, and discard the used marinade.
Sear the steak undisturbed for 3 to 4 minutes, until deeply charred and it releases easily from the grate or pan, then flip and cook 3 to 4 minutes more, until a thermometer reads 130°F (54°C) in the thickest part for medium-rare.
Transfer the steak to a board and rest for 5 to 10 minutes, until the juices stop running. Slice thinly against the grain, then chop into roughly 1/4-inch (6 mm) pieces and scrape the carving juices over the meat.
Warm the tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side, until pliable and speckled with brown spots, and stack them in a clean kitchen towel to steam and stay soft.
Build each taco with two overlapping tortillas, a generous spoon of steak, a pinch of onion and cilantro, a spoon of salsa and a squeeze of lime; add guacamole if you like, and eat immediately while the tortillas are hot.
Regional variant: Sonoran-Style Carne Asada Tacos (Tacos de Carne Asada Sonorenses)
In Sonora the steak is usually seasoned with nothing but salt, sometimes a quick rub of garlic and lime, and grilled over charcoal so the beef flavor leads. The tacos are served on soft flour tortillas instead of corn, with guacamole, salsa and lime, and the meat is grilled as one large thin sheet and chopped at the table.
Cook's notes
- Do not marinate longer than 4 hours — the citrus acid will turn the meat mushy.
- Always slice skirt or flank steak against the grain; the long fibers are chewy otherwise.
- Double up the tortillas as taquerías do: the bottom one soaks up the juices while the top one stays intact. Buy 100% corn tortillas (maíz) if you need to avoid wheat, since some brands blend in wheat flour.
Serve with
Mexican rice and pinto beans, a cold Mexican lager or agua fresca, and extra salsa on the side.
Make ahead and storage
Marinate the steak up to 4 hours ahead and keep the toppings prepped in the fridge. Cook the meat just before serving; leftover steak reheats in a hot dry skillet for 1 to 2 minutes.
