These Were the Most Popular Foods at Coachella. Here’s How to Make Them at Home.

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© Shutterstock / Brent Hofacker

Tacos 1986’s Carne Asada Tacos

Tijuana style tacos have taken Southern California by storm with their warm corn tortillas and minimalist toppings. This year, Tacos 1986 brought authentic-style carne asada tacos to Coachella, and this recipe brings them to your dinner table. For a truly authentic look, assemble your tacos in a paper cone, a staple in Tijuana!

Ingredients (for approximately 6 tacos):

For the carne asada and marinade

• 1 1/2 lbs flank steak or skirt steak
• 6 cloves garlic, minced
• 1/3 cup chopped fresh cilantro
• 1/3 cup lime juice
• 3 tbsp orange juice
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• Salt and pepper to taste

For serving:

• 12 small corn tortillas (2 per taco)
• 1 medium onion, finely chopped
• 1/3 cup chopped cilantro
• 2 limes, cut into wedges
• Salsa of choice 
• Guacamole or sliced avocado 

Instructions:

1. Marinate the steak, ensuring it is well coated with the marinade. Marinate in the refrigerator for at least 1 hour, or ideally overnight.
2. Preheat your grill or stovetop grill pan to medium-high heat
3. Grill the marinated steak as instructed in the previous recipe, ensuring it is cooked to your desired level of doneness. Once cooked, transfer the steak to a cutting board and let it rest before slicing.
4. Slice the rested steak against the grain into thin strips.
5. Heat the corn tortillas on the grill or in a dry skillet over medium heat until warm and flexible.
6. Place sliced carne asada onto each warm tortilla. Top with chopped onion, chopped cilantro, and a squeeze of fresh lime juice. Add salsa or guacamole to taste.
7. Serve the tacos immediately while warm and enjoy!