📖 Instructions

1. First, let's prepare the carne asada marinade. In a large bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, chili powder, cumin, oregano, and black pepper. The aroma already smells amazing, doesn't it?
2. Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it's fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for tenderizing the meat and infusing it with flavor.
3. Now, it's time to make the charred tomato salsa. Preheat your grill to medium-high heat. If you don't have a grill, you can use a cast iron skillet on the stovetop.
4. Place the tomatoes, onion, jalapeño pepper, and serrano pepper directly on the grill grates or in the skillet. Char them on all sides until the skins are blackened and blistered. This usually takes about 5-7 minutes per side. The charring process is what gives the salsa its smoky, complex flavor. Keep a close eye on them to prevent burning!
5. Remove the charred vegetables from the grill or skillet and let them cool slightly. Once they're cool enough to handle, peel off the blackened skins from the tomatoes and peppers. Don't worry if you don't get every last bit – a little char is a good thing!
6. In a blender or food processor, combine the charred tomatoes, onion, jalapeño pepper, serrano pepper, cilantro, lime juice, garlic, and salt. Pulse until the salsa reaches your desired consistency. I prefer mine a little chunky, but you can blend it until it's completely smooth if you like.
7. Taste the salsa and adjust the seasoning as needed. Add more lime juice for tanginess, salt for flavor, or jalapeño for heat. Remember, you can always add more, but you can't take it away!
8. Now, let's cook the carne asada! Preheat your grill to high heat. Remove the skirt steak from the marinade and discard the marinade. Pat the steak dry with paper towels. This will help it get a good sear.
9. Place the steak on the preheated grill and cook for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to ensure it reaches your desired internal temperature. Remember, the steak will continue to cook slightly after you remove it from the grill.
10. Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain into thin strips. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
11. Warm your tortillas on the grill or in a dry skillet. This will make them more pliable and prevent them from tearing when you fill them.
12. Assemble the tacos by placing the sliced carne asada on the warm tortillas. Top with the charred tomato salsa, chopped cilantro, and a squeeze of lime juice. Get creative with other toppings, too! Diced onions, crumbled cotija cheese, or a dollop of sour cream would all be delicious additions.
13. Serve immediately and enjoy your homemade Carne Asada Tacos with Charred Tomato Salsa! I promise, these will be a hit with your family and friends. Every bite is a fiesta in your mouth!