Taqueria Style Beef Tacos

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I love carne asada steak/beef tacos, especially when the beef is grilled over mesquite lump charcoal at the taquerias.  However, we don’t always have the time or ability to grill delicious mesquite-smoked beef at home and some of the best taqueria tacos I’ve tasted have been cooked over a griddle, so this recipe will ensure you easily get your beef taco fix at home AND it will be yummy as well.  All you will need to do is chop up some beef into bite-sized pieces and marinate with some easy ingredients and make tacos with your favorite taco ingredients.

For this recipe, I seasoned the beef with Chef Merito’s Steak & Meat seasoning, orange juice, lime juice, oil, cilantro stems, pepper, and cooked it in batches on a cast-iron skillet until the beef browns and starts to crisp up.  The tacos were topped with pico de gallo, cilantro, onion, avocado, and cotija cheese. I finished the tacos off with a squeeze of lime juice and squirt of hot sauce. I made and put all the tacos on a platter and served family-style and we all loved it.


2 pounds beef (flank steak, tri-tip or beef chuck), cut in small bite-size pieces
2 tablespoons carne asada seasoning, I used Chef Merito’s
1/2 cup orange juice
1 lime, juiced
2 tablespoons vegetable oil
2 garlic cloves, roughly chopped
1/2 teaspoon black pepper
1 handful cilantro stems
Vegetable Oil for frying

Taco Options:
corn tortillas
cotija cheese
avocado slices
hot sauce
pice de gallo
lime wedges


Marinate Beef – Add small bite-size beef into a large bowl. Add orange juice, lime juice, vegetable oil, garlic, black pepper, cilantro stems, and carne asada seasoning. Mix well. Let beef marinate for at least 1 hour.

Cook Beef – Cooking in batches, Heat a large non-stick skillet/wok on medium-high heat. When the skillet is hot, add a tablespoon of vegetable oil and stir-fry beef for about 5 minutes. Stir-fry until the liquid evaporates and beef begins to crisp up.

Make Tacos – Add beef over warmed corn tortillas and top with your favorite garnishes, salsa, and hot sauce.

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  • Flank Steak, ranchera style beef,  is the most commonly used cut of beef for these tacos, but any beef should work.
  • I made these tacos using flank steak, tri-tip, and beef chuck.  I like them all.
  • Cooking in batches and not overcrowding the skillet helps speed the cooking process and allows meat to cook evenly.
  • I used Chef Merito’s Steak & Meat Seasoning, but there are so many different kinds of seasonings you can use.  Make sure to season to taste!

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