Marinated a couple hours in Mexican beer, lime juice, and lots of spices, the carne is charred to medium or medium-rare and topped with minced onion, cilantro, and a squirt of lime. Serve it with charred Mexican spring onions and hot tortillas<\/a>, and you\u2019re in for a unforgettable, soul-satisfying meal, says Vivi Abeja, one of our favorite Mexican food cooks. She lives in Chicago\u2019s traditionally Mexican neighborhood of Little Village<\/a>, near her very large, close family.<\/p>\n\n\n\n \u201cGrowing up, my family used to get together at my grandparent’s house a lot. I remember seeing my tias and tios prepping the meat in large aluminum charolas with a simple seasoning mix, lime juice and beer. It seemed like such an easy marinade for a delicious meal and it always came out so, so good!\u201d<\/p>\n\n\n\n Now that summer is here, and we\u2019re outdoors grilling a lot, we\u2019ve been crazy-craving carne asada tacos. Who better to ask for a guaranteed-great (and oh-so simple) recipe than Vivi, who immediately accepted, lucky us. To show us how she does it, Vivi made a plan to borrow the grill at her dad’s house, and shoot a how-to video, keeping things familiar and traditional. \u201cThis recipe is gold to me because when you think of summertime you think of cookouts, and what do you have at Mexican cookouts? Arrachera! Whenever there is a cookout, you can be sure to find lime- and beer-marinated arrachera with some delicious cebollitas on the side.\u201d<\/p>\n\n\n\n Vivi has tweaked the dish slightly from the one her tias and tios made during her childhood. \u201c<\/strong>I have been recipe developing my own seasonings and marinades for some time now. One of the things that makes my recipe different from the arracheras I grew up eating is that I add fresh cilantro to the marinade. I love adding fresh herbs to my seasoning and marinades and you can taste the difference just by adding that bit of green freshness.\u201d<\/p>\n\n\n\n The Mexican spring onions are also a must-have at this classic Mexican grillfest, she adds. \u201dThe cebollitas are a staple at our cookouts. They are a delicious side and only need salt and lime juice\u201d after they are grilled for about 10 to 15 minutes.<\/p>\n\n\n\n How often does Vivi make carne asada now that she\u2019s the one marinating and grilling the arrachera steak? \u201cThis is 100% percent a summertime favorite, and I make this on any given day. As long as the sun is out, that’s a good enough reason to grill,\u201d she says. Though \u201dover the past couple years, I have even recently started grilling well into fall to keep that special feeling alive.\u201d Endless summer, Mexican-style.<\/p>\n\n\n\n For more of Vivi\u2019s family-famous trad Mexican recipes, check out her amazing fried quesadillas<\/a>, al pastor tacos<\/a> you can make at home, air fryer fish tacos,<\/a> cheesalicious enchiladas suizas<\/a> and hearty gorditas with beans and queso<\/a>.<\/p>\n\n\n\nReady to Make Juicy, Easy Carne Asada Tacos?<\/h2>\n\n\n
![\"Carne](\"https:\/\/familiakitchen.com\/wp-content\/uploads\/2024\/06\/IMG_7325-Arrachera-Carne-Asada-Vivi-Tacos-800x530.jpg\")
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