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Flavorful Blackstone Smashed Street Tacos with Carne Asada and Oaxacan Cheese

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These smashed street tacos feature tender carne asada and melty Oaxacan cheese cooked on a Blackstone griddle for a crispy, flavorful bite that’s quick and easy to prepare.

Ingredients

Scale
  • 1 pound flank steak or skirt steak, thinly sliced
  • Juice of 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil (for marinade and cooking)
  • 12 small corn tortillas, preferably fresh or warmed slightly
  • 6 ounces Oaxacan cheese, shredded or pulled
  • Fresh cilantro, chopped (for garnish)
  • 1/2 cup diced white onion
  • Lime wedges (for serving)
  • Salsa verde or your favorite salsa (optional)
  • Optional extras: pickled jalapeños, avocado slices or guacamole

Instructions

  1. Marinate the Carne Asada: In a medium bowl, combine the thinly sliced steak with fresh lime juice, minced garlic, cumin, chili powder, salt, pepper, and olive oil. Mix well to coat every piece. Cover and let it rest for at least 30 minutes at room temperature or up to 2 hours in the fridge for deeper flavor.
  2. Preheat your Blackstone griddle to medium-high heat (around 400°F). Let it get hot.
  3. Cook the Carne Asada: Spread the marinated steak evenly on the griddle. Let it sear without moving too much until edges start to crisp and meat is browned, about 5-7 minutes. Flip once and cook until done. Remove and set aside.
  4. Warm the Tortillas: Place tortillas on the griddle for 1-2 minutes per batch until pliable with slight charred spots. Keep warm covered in a kitchen towel.
  5. Assemble the Smashed Street Tacos: Lay a warm tortilla flat on the griddle, sprinkle a handful of carne asada on one half, then add a generous layer of Oaxacan cheese. Fold the tortilla over the filling gently.
  6. Smash and Crisp: Using a spatula or metal press, carefully smash the folded taco down into the griddle. Press firmly but gently to toast the tortilla crisp and melt the cheese inside. Cook 2-3 minutes per side until golden and melty.
  7. Garnish and Serve: Remove the taco from the griddle, top with diced onion and fresh cilantro. Serve immediately with lime wedges and salsa verde on the side.

Notes

Use fresh or warmed corn tortillas to prevent cracking when smashing. Adjust heat to avoid burning tortillas. Marinate steak for at least 30 minutes for best flavor. If no Blackstone griddle, a cast iron skillet can be used but texture may vary. Oaxacan cheese is preferred for melt and flavor; mozzarella or Monterey Jack can substitute.

Nutrition

Keywords: Blackstone, smashed tacos, carne asada, Oaxacan cheese, street tacos, quick dinner, Mexican recipe, grilled tacos

Find it online: https://prismtaste.com/flavorful-blackstone-smashed-street-tacos-with-carne-asada-and-oaxacan-cheese-recipe/