Short Description:
Carne Asada Tacos with Molcajete Guacamole offer a mouthwatering combination of grilled steak, creamy guacamole, pickled onions, and crumbled cotija cheese, all packed into warm corn tortillas. This taco recipe brings a perfect balance of savory, creamy, and spicy flavors for a truly unforgettable bite.
Why You’ll Love This Recipe
These Carne Asada Tacos with Molcajete Guacamole are bursting with flavor and texture. The tender, juicy grilled steak pairs beautifully with the creamy, slightly spicy guacamole, while the pickled onions and cotija cheese add a savory and tangy finish. Topped with a drizzle of hot sauce, this taco is a true fiesta of flavors in every bite. Perfect for Taco Tuesday, a weekend gathering, or any time you want a fresh, authentic Mexican meal, these tacos are sure to satisfy your cravings.
Ingredients
For the Carne Asada:
- 1 lb skirt steak or flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
For the Molcajete Guacamole:
- 2 ripe avocados
- 1/2 small red onion, finely chopped
- 1 small tomato, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 jalapeño, finely chopped (optional)
For the Toppings:
- 1/4 cup crumbled cotija cheese
- 1/4 cup pickled red onions
- Hot sauce (optional)
- 4-6 corn tortillas
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- To make the Carne Asada:
- Combine olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper in a bowl. Rub the marinade all over the steak and let it sit for at least 30 minutes, or refrigerate for up to 2 hours.
- Preheat your grill or skillet over medium-high heat. Grill the steak for 4-5 minutes per side, depending on thickness, for medium-rare. Let the steak rest for 5 minutes before slicing thinly against the grain.
- For the Molcajete Guacamole:
- Scoop the flesh from the avocados and place in a bowl. Mash with a fork or use a molcajete for a more authentic texture.
- Stir in the chopped onion, tomato, cilantro, lime juice, salt, and jalapeño (if using). Taste and adjust the seasoning as needed.
- Heat the corn tortillas on a skillet until warm and lightly charred.
- To assemble the tacos:
- Spread a layer of guacamole on each tortilla, then top with the grilled carne asada slices.
- Garnish with pickled red onions, crumbled cotija cheese, and a drizzle of hot sauce if desired.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Variations
- Add Veggies: Sauté some bell peppers or zucchini to add a fresh veggie element to the tacos.
- Extra Spice: For a spicier kick, add more jalapeño to the guacamole or drizzle extra hot sauce on top of the tacos.
- Cheese Options: Substitute cotija cheese with crumbled queso fresco or sharp cheddar cheese for different flavor profiles.
- Grilled Pineapple: For a sweet contrast, top your tacos with grilled pineapple slices for a tropical twist.
Storage/Reheating
- Storage: Store any leftover carne asada in an airtight container in the refrigerator for up to 2 days. Store guacamole separately in an airtight container to prevent browning.
- Reheating: Reheat the carne asada in a skillet over medium heat, just until warmed through. The tortillas are best enjoyed fresh, but you can reheat them on a skillet or in the microwave.
FAQs
Can I use a different cut of steak?
Yes, you can substitute flank steak with other cuts like ribeye or sirloin, but skirt steak is preferred for its tenderness and flavor.
Can I make the guacamole ahead of time?
Yes, you can make the guacamole ahead of time. Just be sure to cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the guacamole to minimize air exposure and prevent browning.
Can I grill the steak on a grill instead of a skillet?
Absolutely! A grill adds great flavor to the steak. Preheat the grill to medium-high and cook the steak for the same time indicated.
What other toppings can I add to these tacos?
You can add sour cream, salsa, avocado slices, or a squeeze of lime for extra freshness and flavor.
How can I make the guacamole spicier?
To make the guacamole spicier, increase the amount of jalapeño or add a few dashes of hot sauce to taste.
Can I make this dish without cilantro?
Yes, if you’re not a fan of cilantro, you can replace it with parsley or simply omit it altogether.
Can I make these tacos with chicken instead of steak?
Yes, grilled chicken is a great alternative. Use the same marinade and grilling time for boneless, skinless chicken thighs or breasts.
Can I use flour tortillas instead of corn?
While traditional carne asada tacos are made with corn tortillas, you can certainly use flour tortillas if you prefer.
How do I make sure the steak stays tender?
Marinating the steak for at least 30 minutes will help tenderize it. Additionally, slicing against the grain after cooking ensures the steak remains tender in the tacos.
How do I prevent the guacamole from turning brown?
To prevent the guacamole from browning, add a bit of extra lime juice or cover the guacamole tightly with plastic wrap, pressing it directly onto the surface.
Conclusion
These Carne Asada Tacos with Molcajete Guacamole are the ultimate taco experience. The combination of tender, grilled steak, creamy guacamole, savory toppings, and the slight heat from hot sauce creates a burst of flavor in every bite. Perfect for Taco Tuesday, a weekend BBQ, or any time you want to enjoy an authentic and delicious meal, these tacos are sure to become a favorite in your recipe collection.
Carne Asada Tacos with Molcajete Guacamole
Flavor-packed carne asada tacos with tender grilled steak, topped with creamy molcajete guacamole, pickled onions, fresh crumbled cheese, and a drizzle of hot sauce for an unforgettable bite. A perfect balance of savory, creamy, and spicy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Ingredients
- For the carne asada:
- 1 lb skirt steak or flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- For the molcajete guacamole:
- 2 ripe avocados
- 1/2 small red onion, finely chopped
- 1 small tomato, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 jalapeño, finely chopped (optional)
- For the toppings:
- 1/4 cup crumbled cotija cheese
- 1/4 cup pickled red onions
- Hot sauce (optional)
- 4–6 corn tortillas
Instructions
- To make the carne asada, combine olive oil, minced garlic, lime juice, cumin, chili powder, salt, and pepper in a bowl. Rub the marinade all over the steak and let it sit for at least 30 minutes, or refrigerate for up to 2 hours.
- Preheat your grill or skillet over medium-high heat. Grill the steak for 4-5 minutes per side, depending on thickness, for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.
- For the molcajete guacamole, scoop the flesh from the avocados and place in a bowl. Mash with a fork or use a molcajete for a more authentic texture.
- Stir in the chopped onion, tomato, cilantro, lime juice, salt, and jalapeño (if using). Taste and adjust the seasoning as needed.
- Heat the corn tortillas on a skillet until warm and lightly charred.
- To assemble the tacos, spread a layer of guacamole on each tortilla, then top with the grilled carne asada slices.
- Garnish with pickled red onions, crumbled cotija cheese, and a drizzle of hot sauce if desired.
- Serve immediately and enjoy!
Notes
- If you prefer a spicier kick, add more jalapeño or your favorite hot sauce to the guacamole.
- For added flavor, you can also marinate the steak overnight for an even richer taste.
- Feel free to substitute the cotija cheese with queso fresco for a milder flavor.
Nutrition
- Serving Size: 1 taco
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 50mg