True Carne Asada

Hello everyone I'm looking for a true carne asada recipe. I've seen a few but none match the asada I use to find at the hispanic grocers in San Diego, please help!

From the files:

Carne Asada Nogales Style

Carne Asada is a great Mexican recipe for marinated, grilled beef serves up in tortillas.

INGREDIENTS:

2 pounds flank, skirt, or hanger steak
1/4 cup tequila
1/4 cup lime juice
1/4 cup orange juice
1/4 cup olive oil
4 cloves garlic crushed
1 TB fresh or dried oregano
1/2 cup cilantro
1 medium onion chopped
Coarse salt and freshly ground black pepper to taste

12 flour tortillas
Grated cheese (optional)
1 cup salsa
Thinly sliced red onion
1 cup guacamole

PREPARATION:

Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for at least 4 hours or overnight.

Preheat grill that has a cover. Remove meat from marinade, reserving marinade. Place on grill and cover. Turn steak once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). (You may also add some soaked wood chips for extra sabor!)

Remove steak rest about 10 minutes. Meanwhile, place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Cut meat into thin slices. You can also then quickly put tortillas on the grill with a bit of cheese if you like. Place a few slices of steak on each tortilla with salsa, onion, and guacamole and serve.

oh Grampy--i think youve got a winner here!! This sounds fabulous!--gonna have to try these SOON!

If you can get the hanger steak, go with that!

Good recipe. My 02. Must marinate overnight. The lime and orange jucies must be fresh squeezed and then take and slice the citrus and lay it over (on top) of the meat and leave it to marinate. The tortilla should be made fresh or use the pre-packed raw ones that you cook on the stove. Use white onion, sliced avocado, sliced tomato, cilantro, add side of refried beans and rice. Do not use cheddar or Monterry Jack. Once that yellow stuff hits the plate, it's not Mexican anymore.

Theres no doubt that skirt steak sliced thin on the grill marinated proprerly produces some of the best skirt steak you can make at home. Ask your butcher to tenderize it.