Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas

The aroma of sizzling carne asada always transports me back to my childhood summers in San Diego. The sun-drenched afternoons spent at Balboa Park, followed by a well-deserved feast of tacos from our favorite neighborhood taqueria, a humble little place with worn tables and the best salsa bar I’ve ever encountered. The combination of the smoky grilled steak, the slightly charred poblano peppers, and the bright, fresh pico de gallo…it was pure bliss, a symphony of flavors that painted a vivid picture of home. This recipe captures that essence, allowing me to recreate those cherished memories anytime I crave a taste of sunshine and authentic Mexican comfort.

Recipe Overview

• Prep Time: 5 hours 15 minutes (includes marinating)
• Cook Time: 25 minutes
• Total Time: 5 hours 40 minutes
• Servings: 6
• Yields: 12 tacos
• Dietary Type: Gluten-Free (if using corn tortillas)

Ingredients

For the Marinade:

• ¼ cup fresh lime juice
• 3 garlic cloves, crushed
• 1 teaspoon salt
• ½ cup beer (Mexican lager recommended)
• 1 ¼ lbs skirt steaks (or flank steak)

For the Rajas:

• 5-6 poblano peppers
• 2 jalapeno peppers
• 1 white onion, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 garlic clove, crushed

Cooking and Assembly:

• Vegetable oil
• 12 (6 inch) tortillas (corn or flour)
• Pico de gallo (for topping)
• Guacamole (for topping)

Equipment Needed

• Large zip-top bag
• Gas or electric burner, broiler, or outdoor grill
• Plastic bag
• Medium sauté pan
• Paper towels
• Oven
• Gas grill or indoor grill
• Aluminum foil

Instructions

1. Prepare the Marinade: In a large zip-top bag, combine the ¼ cup fresh lime juice, 3 crushed garlic cloves, 1 teaspoon salt, and ½ cup beer.
2. Add the 1 ¼ lbs skirt steaks (or flank steak) to the bag. Seal the bag tightly, removing as much air as possible. Shake the bag to ensure the meat is thoroughly coated in the marinade.
3. Marinate: Refrigerate the bag for at least 4 hours, or preferably overnight, to allow the flavors to fully penetrate the steak.
4. Prepare the Rajas (Roasted Poblano Peppers and Onions): Char the 5-6 poblano peppers and 2 jalapeno peppers directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Rotate the peppers frequently until the skin is blackened and blistered on all sides.
5. Steam the Peppers: Place the charred peppers in a plastic bag, seal, and let them steam for 5 minutes. This will help loosen the skins.
6. Peel and Seed the Peppers: Carefully remove the peppers from the bag. Gently peel off the blackened skins. Remove the stems and seeds from the peppers.
7. Slice the Peppers: Slice the peeled and seeded chiles into ¼-inch strips.
8. Sauté the Onions: In a medium sauté pan over medium-high heat, add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. Once the butter is melted and the pan is hot, add the 1 sliced white onion.
9. Cook the Onions: Sauté the onion until golden brown, about 5 minutes, stirring occasionally to prevent burning.
10. Add Garlic and Chiles: Stir in the 1 crushed garlic clove and the sliced chile strips (rajas) to the pan with the onions.
11. Sauté the Rajas: Continue to sauté for 5 minutes, stirring occasionally, until the peppers are tender and slightly softened.
12. Prepare the Steak: Remove the steak from the marinade and pat it dry with paper towels. This will help ensure a good sear on the grill.
13. Brush with Oil: Brush both sides of the steaks with vegetable oil to prevent sticking and promote browning.
14. Preheat: Preheat the oven to 350ºF (175ºC). Preheat a gas grill or indoor grill to high heat.
15. Grill the Steak: Place the steak on the hottest part of the grill. Grill the steak, turning once, for about 4 to 6 minutes per side for medium-rare. Cook longer if you prefer your steak more well-done. Use a meat thermometer to ensure your steak reaches the desired internal temperature (130-135ºF for medium-rare).
16. Rest the Steak: Remove the steak from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
17. Slice the Steak: Using a sharp knife, cut the steak into thin strips against the grain. Then, cut the strips into 3 to 4-inch pieces.
18. Warm the Tortillas: Arrange the 12 tortillas (corn or flour) into two stacks of six. Wrap each stack in aluminum foil.
19. Heat the Tortillas: Heat the wrapped tortillas in the preheated oven for 5 to 10 minutes, or until they are heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil. This will help prevent them from becoming brittle.
20. Assemble the Tacos: To serve, place a few slices of meat into each warm tortilla. Top with the prepared rajas, pico de gallo, and guacamole. Serve immediately and enjoy!

Expert Tips & Tricks

• Marinating Time: While 4 hours is sufficient, marinating the steak overnight will result in a more intense flavor. Be careful not to marinate for too long (over 24 hours), as the lime juice can start to break down the proteins and make the steak mushy.
• Grilling Temperature: A hot grill is crucial for achieving a good sear on the steak. Make sure your grill is properly preheated before adding the steak.
• Don’t Overcook: Overcooked carne asada can be tough and dry. Use a meat thermometer to ensure your steak is cooked to your desired level of doneness.
• Spice Level: Adjust the number of jalapenos in the rajas to control the level of heat. For a milder flavor, remove the seeds and membranes from the jalapenos before dicing.
• Charring the Peppers: If you don’t have a gas burner or grill, you can also char the peppers under the broiler in your oven. Just be sure to keep a close eye on them to prevent burning.

Serving & Storage Suggestions

Serve the carne asada tacos immediately after assembling. Offer a variety of toppings, such as different types of salsa, sour cream, shredded cheese, and cilantro. Leftover carne asada can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the steak in a skillet over medium heat or in the microwave. The rajas can also be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave. Reheat the tortillas wrapped in a slightly damp paper towel in the microwave for about 30 seconds, or in a dry skillet over medium heat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	287.9 kcal	N/A
Calories from Fat	106g	37%
Total Fat	11.8 g	18%
Saturated Fat	3.5 g	17%
Cholesterol	30.4 mg	10%
Sodium	501.4 mg	20%
Total Carbohydrate	27.4 g	9%
Dietary Fiber	3.1 g	12%
Sugars	1.4 g	5%
Protein	17.2 g	34%

Variations & Substitutions

• Spice it Up: Add a pinch of cayenne pepper to the marinade for an extra kick.
• Citrus Twist: Use a combination of lime and orange juice in the marinade for a sweeter flavor.
• Vegetarian Option: Substitute the steak with grilled portobello mushrooms or tofu for a vegetarian-friendly version.
• Rajas Variations: Add other vegetables to the rajas, such as corn, zucchini, or bell peppers.
• Tortilla Choice: Experiment with different types of tortillas, such as whole wheat or gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak for the carne asada?
A: While skirt steak and flank steak are the most traditional choices, you can also use other cuts like sirloin or hanger steak. Just be sure to adjust the cooking time accordingly.

Q: How do I prevent my tortillas from tearing when I fold them?
A: Make sure your tortillas are warm and pliable before assembling the tacos. If they are dry, wrap them in a slightly damp paper towel before heating.

Q: Can I make the carne asada ahead of time?
A: Yes, you can marinate the steak and prepare the rajas ahead of time. Store them separately in the refrigerator until ready to cook and assemble.

Q: What is the best way to reheat leftover carne asada?
A: Reheat the steak in a skillet over medium heat or in the microwave. Be careful not to overcook it, as it can become dry.

Q: Can I freeze the carne asada?
A: Yes, you can freeze the cooked carne asada. Let it cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.

Final Thoughts

I hope this recipe inspires you to create your own delicious carne asada tacos with roasted poblano rajas. Feel free to experiment with different toppings and variations to customize the recipe to your own taste. And don’t forget to share your culinary creations with friends and family – nothing brings people together like a plate of delicious tacos! Pair these tacos with a refreshing Mexican beer or a classic margarita for the ultimate fiesta experience. ¡Buen provecho!