Carne Asada con Chorizo Recipe: Mexican Carne Asada Tacos

Carne Asada con Chorizo

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 18-20 minutes
Servings: 4-5 servings
Ready for some delicious carne asada tacos? Add some Mexican chorizo and roasted poblano strips (rajas). The combination of flavors are just perfect together!

As if carne asada wasn't tasty enough! Then you add some Mexican chorizo with roasted poblano strips (rajas), now that's a winning combination! Carne asada con chorizo, grilled steak with Mexican sausage is always a crowd-pleaser. You could simply serve this dish family-style and let your guest build their own tacos. Or, you can chop the steak small and mix with chorizo and rajas and prepare some quesadillas. Either way, this is a must-try recipe for taco night. Or how about tonight? Every night should be taco night.

Ingredients

  • For the Marinade
  • The juice of 2 limes
  • 1/3 cup grapeseed oil or olive oil
  • 3 cloves of garlic
  • 1 teaspoon pepper
  • 2 tablespoons cilantro
  • salt to taste
  • You Will Also Need
  • pounds thin sirloin-tip steaks
  • 1 pound Mexican chorizo
  • 2 large poblano peppers
  • 2-4 jalapeños optional

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Directions

  1. In the blender, add the lime juice, oil, garlic, pepper, cilantro and salt to taste. Blend on high until smooth. Taste for salt. Place the steaks into a heavy plastic storage bag. Pour marinade over the meat in bag. Seal and make sure marinade covers all of the meat. Set aside and let marinade on counter for 45-60 minutes.
  2. Remove the casings from chorizo. Cook for 6-8 minutes in preheated skillet at medium heat. Cover and set aside.
  3. Preheat broiler on high for a few minutes. Remove the stems and seeds from the poblano peppers. Cut open and lay them flat, skin sides up onto baking sheet. Place under the broiler for 9-12 minutes or until skins blister in most spots. Remove from oven and place peppers into a plastic bag to steam and cool.
  4. After about 15 minutes, remove the blistered skins from poblanos. Slice into thin strips (rajas) and transfer to the skillet with chorizo. Set aside.
  5. Preheat outdoor grill to high with the lid closed for 10 minutes. Brush grates with oil. Shake off excess marinade from steaks and place onto hot grill. Grill for 7-9 minutes, turning as needed. If using jalapeños, I like to grill them alongside the carne asada. Transfer to a plate or cutting board and tent loosely with foil paper.
  6. Place the skillet with chorizo back onto medium heat. Stir to combine with rajas. Cook just until warm. Serve with carne asada, grilled jalapeños, warm tortillas and your favorite salsa. Place the skillet with chorizo back onto medium heat. Stir to combine with rajas. Cook just until warm. Serve with carne asada, grilled jalapeños, warm tortillas and your favorite salsa.

Chef Notes

Any thin-sliced steaks will work for this recipe. If steaks are a little too thick, flatten them with a meat mallet. Place steaks in between heavy plastic bags and pound out gently. This will tenderize the steak as well as the thinner steaks cook faster.

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