Main Dish

Tacos Asada y Chorizo

By: Doménico


Savor a tantalizing fusion: grilled asada's smoky goodness and chorizo's bold kick harmonize in La Finca tortillas for a mouthwatering taco adventure.

For the Asada Marinade

1 pound (450 grams) of skirt steak or flank steak

2 cloves of garlic, minced

1/4 cup of fresh orange juice 

1/4 cup of fresh lime juice 

2 tablespoons of vegetable oil

1 teaspoon of ground cumin

1 teaspoon of chili powder

Salt and pepper to taste

For the Chorizo

1/2 pound (225 grams) of Mexican chorizo sausage (remove casings if necessary)

For Serving

8 corn tortillas La Finca

Chopped fresh cilantro

Diced onions

Salsa of your choice

Lime wedges

Prepare the Asada Marinade: In a bowl, combine minced garlic, orange juice, lime juice, vegetable oil, ground cumin, chili powder, salt, and pepper. Place the skirt steak in a resealable plastic bag or a shallow dish, and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally, overnight.

Grill the Asada: Preheat your grill to medium-high heat. Remove the steak from the marinade and grill it for about 4-5 minutes per side for medium-rare, or to your desired level of doneness. Cooking times may vary depending on the thickness of the steak. Remove the steak from the grill, let it rest for a few minutes, and then thinly slice it against the grain.

Cook the Chorizo: While the steak is resting, cook the Mexican chorizo in a skillet over medium heat. Break it apart with a spatula and cook until it's browned and fully cooked, about 5-7 minutes. Drain any excess fat.

Warm the Tortillas: Heat the tortillas on the grill or in a dry skillet for about 30 seconds per side or until they are warm and pliable.

Assemble the Tacos: To assemble each taco, place some slices of grilled steak and a spoonful of cooked chorizo on a warm tortilla. Top with chopped fresh cilantro, diced onions, and a drizzle of your favorite salsa. Serve with lime wedges on the side.

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