Mexican Take-Out Carne Asada Tacos With Roasted Poblano Rajas

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Similar to fajitas, these lime and beer marinated steaks are cut into strips after they are grilled and served with rajas which are sauteed roasted chiles, and onions for a memorable taco. Cook time includes marinating time. Adapted from the Take-Out Menu Cookbook.”
5hrs 40mins
12 tacos

Ingredients Nutrition


  1. To make the marinade: Combine the lime juice, garlic, salt, beer and meat in a large zip-top bag. Close the bag and shake it to coat the meat. Marinate at least 4 hours or overnight.
  2. To make the rajas: Char the chiles directly over a gas or electric burner, under a broiler, or on a very hot outdoor grill. Place in a plastic bag for 5 minutes and gently remove the skins, seeds and stems. Slice the chiles into 1/4-inch strips.
  3. In a medium saute pan over medium-high heat, saute the onion in the oil and butter until golden brown, about 5 minutes. Stir in the garlic and chile strips.
  4. Saute for 5 minutes.
  5. Remove the steak from the marinade, and dry with paper towels. Brush both sides of the steaks with the oil.
  6. Preheat the oven to 350º. Preheat a gas grill or indoor grill to high.
  7. Place the steak on the hottest part of the grill. Grill the steak turning once, for about 4 to 6 minutes per side for medium-rare, longer if desired.
  8. Let the steak rest for 10 minutes, then cut into thin strips across the grain, then into 3 to 4-inch pieces.
  9. Arrange the tortillas into two stacks of six. Wrap each stack in foil, and heat them in the oven for 5 to 10 minutes or until heated through and pliable. If the tortillas are dry, wrap them in a slightly damp paper towel before wrapping in foil.
  10. To serve, place a few slices of meat into each warm tortilla, top with rajas, pico de gallo and guacamole.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a