Carne Asada translates as grilled beef, and beyond that the interpretations will vary wildly depending on the region you’re in. For most of us though, a sharp, well-seasoned, slightly charred piece of steak will tick all the boxes, but please keep in mind that there is some leeway on the marinade that we’re using to achieve that. If you’re missing an ingredient or two just go for it anyways, most likely you’ll still get a good result. First up though let’s talk carne. You’ll typically see flank and skirt steak associated with Carne Asada as these thin cuts cook quickly and will give you loads of flavor, but there is leeway on the cut of beef as well.
500g. skirt steak (or flank steak or other)
12-16 MASAMOR corn tortillas
125g white cheese (Mozzarella, White Cheddar, etc.)
3-4 limes (for serving)