Scotts Street Carne Asada Tacos

Im quite sure Im missing sitting in Rocky Point (or Baja California, watchng the races) Mexico with a Sol in one hand and a carne asada taco in the other(as well as 2 more in my lap waiting to be eaten).  Or it could just be an insanly intense craving(hormones??) for real, REAL street carne asada tacos. Like the ones from the little carts that just steam constantly and all you smell is the meat when you walk by. MMMM, just thinking about it is making my mouth water. Either way, I NEED them, like now. So after looking at tons of recipes online and just not knowng what else to do, I went to the "source". Scott took me to my first Baja Races. I remember the trip well. (We counted abandoned and blown up cars in the LONG stretch of sandy dessert to pass the time. Im talking Hours at a time people).

Here is my Desperate plea to Scott on FB:
ok so lately ive been craving real carne asada street tacos(like the ones most likely made of cats and dogs) ive tried 2 recipes so far claiming to be "authentic" and one i couldnt even eat. freaking yuck. i was hopeing and praying and all that other fun stuff that you could use your resources to find me a REAL carne asada street taco recipe, preferably from one that doesnt speak english and has to have it translated. lol. please!!!! i promise to make you some next time im on that side of the world!

And here is his very rapid responce(He rocks):
So you want to buy flank steak,  say a pound of it,sliced it in thin strips about 1/4" thick and 2"wide, chop up some cilantro,(small hand full)
some salt ,pepper,tablespoon of lemon or lime juice a little Orange juice from the jug, tbsp.of crushed red pepper ,teaspoon of chili powder,teaspoon of paprika, good size pinch of garlic salt.
Put it all in a zip lock back and let it marinade for a day or so then either bbq it on a hot grill or cut it up and cook it in a skillet in its own juices with lid on medium heat .
It won't lake to long to cook it because lemon and oj will do most of the cooking while it marinades..
Also get some cotija cheeze and put it in a blender to grind it super fine to put on the tacos..mmmmmmm


So, needless to say,  I will most definetly be having these this week. Ill post pics.


*******************************************************************************

UPDATE: Here is the exact(ish) measurments I used to make the marinade... since what I got was a little vague, and I want you all to be able to repeat what I did when it turns out amazing.

Stuff:
1.5-2 Lbs Flank Steak
2 Tbs Fresh finely chopped Cilantro
1 1/2 Tsp. finely chopped Garlic (about a med sized clove)
1 chopped White Onion(or yellow)
1 Tbs Crushed Red Pepper
1 Tsp. Pepper
1 Tsp. Paprika
1 Tsp. Chili Powder
1/2 Tsp. Salt
1/2 Tsp. Garlic Salt
1/2 Tsp Cumin
2 Tbs Lemon Juice
2 Cups. Orange Juice (from the Jug)

Cut the Flank steak into somewhat thin strips, spo it marinates well and really gets into the meat. Toss it into a large ziplock bag. Add seasonings, ending with lomon juice and OJ. Squeeze out all the air from bag. Shake vigorously to mix well and smoosh(<technical term) into the meat. Now put it in the fridge for 24 to however many hours. A couple days seems to be the best from what Ive heard because the acid from the juices really tenderizes the meat.

Tomorrow Ill be cooking, but in case you wanted to have this for dinner tomorrow to celebrate Cinco De Mayo, I figured I'd write all the good stuff down so you too, can marinate your steak tonight.

So heres the end result. It was AMAZING!

I never did get a picture of a complete taco or setup... they were eaten, like with the quickness...

homemade flour tortillas, salsa and guac.