Carne Asada Tacos

Directions

1. Prepare the marinade the night before by mixing orange juice, pineapple juice, lime juice, and apple cider vinegar in a large food-safe container. Whisk in olive oil, salt, pepper, garlic powder, onion powder, oregano, cumin, paprika, chili powder, and achiote paste until well combined. Add the skirt steak and ensure it is fully coated. Cover and refrigerate overnight.

2. To prepare the salsa, toast the chile de árbol, serrano peppers, garlic cloves, and tomato on a hot griddle for 1–2 minutes, turning frequently to avoid burning. Sauté the sliced onion on the griddle until softened. Blend all the toasted ingredients to your desired consistency.

3. For the guacamole, mash 1 garlic clove, the sautéed onion slices, and the avocados in a molcajete or bowl. Season to taste with salt or your preferred spice blend.

4. Heat a griddle to high and drizzle with olive oil. Cook the steak for 2 minutes per side, flipping once, until it reaches your desired doneness. Remove the steak from the heat and let it rest for a few minutes before slicing it thinly against the grain.

5. Warm the tortillas and assemble the tacos by layering guacamole, carne asada, salsa, and grilled onions. Squeeze fresh lime juice over the top and serve immediately.

6. Enjoy your delicious carne asada tacos!