What kind of marinade is used for Carne Asada in street tacos?

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Joined Sep 7, 2016
i've tried dozens of marinades shown online...or on youtube...they all happen to be different from each other so i can't find anything authentic or seemingly authentic...(one recipe had soy sauce in it i was like...this is incredibly far from authentic)

anyways i live in Southern Cali and street taco's are everywhere and they virtually all taste the same only difference would be quality of the meat varies...when ever i make Asada tacos..i can't get that same flavor that i taste from every street taco truck or restaurant.

for the taco itself and toppings i add to the asada are just a 4" corn tortilla, chopped cilantro, and chopped white onions, and top it off with red or green hot salsa and a quarter of a lime

What ingredients do you put in the marinade for the carne asada in street tacos? and how long do i marinade it for?
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Joined Sep 8, 2016
I'm from So. Texas and tacos are a way of life here. If I prepare tacos, I usually just salt and pepper the meat. Depending on the cut of meat then I think about tenderizing it. Skirt steak is pretty popular around here and expensive for that reason. I don't dwell too much on the tenderizing since the carmelized onions, cilantro, cotija cheese, avocado and green salsa will give it the extreme flavor your looking for. IMO.
Joined Sep 5, 2008
I think that soy sauce can definitely be an authentic ingredient of SoCal carne asada tacos. And when you think about it, what could be more authentic to SoCal than using Asian ingredients when preparing Mexican food!? Korean BBQ Burritos? Kalbi tacos anyone? Click the image below to check out the menu of this SoCal food truck: 

My take on the local carne asada is to marinate the right cut of meat (it's often called carne asada at carnicerias, sometimes flap meat):

Marinate the meat along with big orange slices and onion slices with orange juice, soy sauce, a bit of oil, lime juice, garlic, cumin, dry oregano, jalapeño, cilantro, green onions. 
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Staff member
Joined Oct 7, 2001
As the poster has asked pretty much the same exact question in the "Recipe" forum I am going to lock this thread down so that all the information can be in 1 place.
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