Chipotle Carne Asada Tacos

I’m recreating Chipotle’s carne asada tacos, and, I gotta say, they may have turned out even better than the original. Story time: the inspiration for this video came from Chipotle’s promo commercial for their then-new carne asada offering. The employee in the video claims that “it’s bomb steak,” and, after seeing that commercial for the 100th time, I had to recreate it for myself.

What makes this recipe a perfect duplicate is the marinade. It is jam packed with flavor! Lime juice and orange juice are the perfect complements here; lime brings bright, citrus acidity, and OJ brings tang and sweetness. What takes these tacos over the top are…the toppings!! (See what I did there?) Each one is topped with both iconic Chipotle sauces: the classic, simple pico and the fresh guacamole. Chipotle blessed us all by sharing their guacamole recipe on twitter, and, of course, that’s the recipe I used here. Serve these up with a side of their famous cilantro lime rice, take a bite, close your eyes, and you’ll wonder whether you’re at home or in a restaurant.

The best thing about a recipe like this one is the versatility. If your go-to order is a bowl, skip the tortillas, if you’d rather have a salad, grab some romaine, and for the truly brave, attempt to roll up your own enormous burrito. The ingredients work however you need them to! Check out the video for all the details, and as always, the full recipe is below!

Chipotle Carne Asada Tacos

Calories 914.46 kcal


For the Carne Asada:

  • 1/2 cup olive oil
  • 4 limes juiced
  • 1/4 cup orange juice
  • 1/2 cup fresh cilantro chopped
  • 4 garlic cloves minced
  • 1 1/2 teaspoon cumin powder
  • 1/4 tsp cayenne powder
  • Salt and pepper to taste
  • 1 1/2 lbs flank steak/london broil

Pico de Gallo:

  • 4 plum tomatoes chopped
  • 1 large white onion chopped
  • 1/4 cup cilantro chopped
  • 2 cloves garlic minced
  • 1 jalapeno minced
  • 1 lime zest and juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper freshly ground

Cilantro Lime Rice:

  • 1 cup basmati rice
  • Kosher salt to taste
  • 2 tablespoons minced cilantro
  • 2 tablespoons lime juice

Chipotle Guacamole:

  • 2 ripe Hass avocados
  • 2 teaspoons lime juice
  • 2 tablespoons chopped cilantro
  • 1/4 cup diced red onion
  • 1/2 jalapeño including seeds diced
  • 1/4 teaspoon kosher salt

For the Tacos:

  • 12 corn tortillas
  • Hot sauce Optional


For the Carne Asada:

  • In a large bowl, combine the olive oil, limes juice, orange juice, fresh cilantro, garlic, cumin, cayenne, salt, and pepper. Add in the steak and make sure to cover the meat in the marinade completely. Cover tightly with plastic wrap and place in the refrigerator to marinate for 2-8 hours.
  • Remove the meat from the refrigerator 10 minutes before cooking. Meanwhile, preheat a grill or grill pan on high heat. Using a pair of tongs, transfer the meat from the marinade to the grill, discard the remaining marinade. Cook for 7-10 minutes per side. Place on a large plate and let rest for 5-7 minutes before cutting into bite-sized cubes.

For the Pico de Gallo:

  • Mix all the ingredients in a large bowl. Taste and adjust the seasoning to your liking. Serve immediately or store in a container for up to a week.

For the Rice:

  • Add rice to a medium sauce pot and rinse with cold water, draining and repeating several times, or until the water runs clear. Then add enough water to cover by ½ inch, add salt to taste and bring to a boil on high heat. Reduce to a simmer and cook for about 15 minutes, or until rice is tender. Remove from the heat and fluff with a fork. Transfer to a large mixing bowl and allow to cool slightly. Then add the cilantro and lime juice and gently fold it into the rice to combine. Taste and season with salt. Set aside.

For the Guacamole:

  • Scoop the avocados into a bowl, then toss and coat with lime juice. Add the salt and mash until it's a smooth consistency. Fold in remaining ingredients and mix. Taste and adjust seasoning if necessary.

For the Assembly:

  • Place the tortillas on the grill to brown slightly. Scoop about 2 tablespoons of the rice, followed by 1/4 cup of the cooked Carne asada. Top with pico de gallo, guacamole and hot sauce.
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