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Here's your recipe for making the BEST version of taco truck style carne asada tacos (and some of the best steak I've ever had). Get a free 8-count Sample Pack of LMNT’s most popular drink mix flavors with any purchase at https://drinkLMNT.com/brianlagerstrom. ▶️WATCH NEXT: 9 TECHNIQUES FOR PERFECT STEAK AT HOME: • 9 Techniques to INSTANTLY Upgrade Your Steaks BIRRIA TACOS: • I Thought Birria Tacos Were All Hype. Then... ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: JACCARD TOOL: https://amzn.to/4kXE593 8" CHEFS KNIFE: https://shop.brianlagerstrom.com/ CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT BLENDER: https://amzn.to/3IGRS3s FOOD PROCESSOR: https://amzn.to/4la7H3l INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlage... *As an Amazon Associate I earn from qualifying purchases* Steak ∙907g (2 lb) skirt steak, cut to 6–8 oz pieces ∙Kosher salt, as needed Marinade ∙75g (1/3 c) neutral oil ∙15g (1 T) soy sauce ∙2 chipotle chiles in adobo ∙25g (4-5 cloves) minced garlic ∙5g (1 T) dried oregano ∙5g (2.5 t) ground coriander ∙15g (2 T) smoked paprika ∙5g (2 t) ground cumin ∙6g (1.5 t) Mexican bouillon powder ∙10g Black pepper ∙25g (½ c loose) chopped cilantro ∙60g (1.5-2 limes worth) fresh lime juice ∙150g (2 oranges) fresh orange juice Pico de Gallo ∙300g (2 c) diced ripe tomato flesh ∙150g (1 med-large) white onion, small-diced & rinsed ∙30g (2 T) finely diced jalapeño ∙15g (1 c loose) finely chopped cilantro ∙30g (1 lime) fresh lime juice ∙8g (1 ¼ t) kosher salt Flour Tortillas (12) ∙300g (2 ½ c) all-purpose flour ∙6g (1 t) kosher salt ∙50g (3.5 T) cold unsalted butter, cubed ∙170g (¾ c) cold water To Serve ∙12 fresh tortillas ∙1 ripe avocado, mashed and seasoned with lime and salt 1. Jaccard each steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with salt; rest 15 min. 2. Combine all marinade ingredients; blend 30 s to a smooth paste. 3. Add steaks to a ziplock bag, add marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h). 4. To make the pico de gallo, dice tomatoes (discard pith/gel), place in strainer to remove excess tomato water. Combine tomato, onion, jalapeño, cilantro, lime juice & salt; stir. Let sit 20 min for flavors to mingle. 5. To make the tortilla dough, pulse flour, salt & butter to gravel in a food processor. Stream in water until a shaggy dough forms. Knead 2 min to a soft, cohesive ball. 6. Divide dough into 12 × 40 g pieces; roll into balls. Cover with damp towel 5 min. Roll each to a 7 in (18 cm) round, dusting lightly with flour. 7. To cook tortillas, cook in griddle or nonstick pan over medium heat: first side ~90 s until bubbles form, flip and cook another 30 s. Keep finished tortillas wrapped in warmer. 8. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F (54–60 °C). Rest 5–10 min. 9. Slice steak across the grain, then into ½-inch cubes. 10. To build the tacos, re-warm tortillas if needed. Spread mashed avocado, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period. CHAPTERS: 0:00 preparing the steak 2:09 Carne asada marinade 4:15 Elevated pico de gallo 7:38 Homemade flour tortillas 10:18 Grilling the carne asada steaks 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referra...