Our 12-Hour Red Dried Chilaca Mole Marinade is packed with flavor and totally easy to use with our Bunches & Bunches brand products. We recommend letting your steak marinate for no longer than 12 hours. If you’re strapped for time, 2 to 3 hours is enough to give you a robust flavor profile. Ask your Zupan’s butcher for ouside skirt steak (rather than inside skirt steak) for these tacos. Then thinly slice the steak into ½-inch pieces to help it absorb more flavor from the marinade and cook quickly. Enjoy your tacos with chilled Cerveza Pacifico Clara Mexican Beer and of course a group of friends!
- 2 pounds outside skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths, ½-inch thick
- 1 cup Bunches & Bunches Red Dried Chilaca Mole Sauce
- ¾ cup Cerveza Pacifico Clara Mexican Beer
- ½ cup Zupan’s freshly-squeezed orange juice
- 6 medium cloves garlic, minced or pressed
- 2 tablespoons fresh lime juice (from 1 lime)
- 3 tablespoons Zupan’s extra-virgin olive oil
- 1 tablespoon soy sauce
- ½ tablespoon fish sauce
- 2 tablespoons coconut sugar
- 1 teaspoon sea salt
- 16 La Tortilla Factory small tortillas (2 packages)
- 1-2 containers Zupan’s housemade guacamole
- 12 ounces Queso Fresco (we love Don Froylan), crumbled
- 8 ounces Cha Cha Cha Salsa Roja or salsa of choice
- 8 ounces sour cream
- Chopped fresh cilantro
- Lime wedges
- Aleppo chili flakes (optional)
- Allow the steak to sit at room temperature for 30 to 45 minutes.
- In a medium bowl, whisk together the mole sauce, beer, orange juice, garlic, lime juice, olive oil, soy sauce, fish sauce, coconut sugar, and salt until smooth.
- Pour marinade into a gallon-sized zip-top bag or glass container. Add the steak. Make sure steak is fully covered in the marinade. Cover or seal and refrigerate for up to 12 hours.
- Remove steak from marinade, letting excess drip off. Discard marinade.
- Heat a grill or cast iron skillet over medium heat. When hot, cook the steak, turning every minute or so, until charred and an instant-read thermometer inserted into the thickest part registers 140°F for medium, about 2-4 minutes per side. Transfer to a shallow bowl or platter, cover with foil, and rest 10 minutes.
- Slice the steak into 1-inch pieces. Note: Keep all the juices, this is the good part!
- Assemble and serve your tacos in tortillas with desired toppings. Store leftover carne asada in an airtight container for 3 days or freeze for 1 month.