Top 8 How Long Is Carne Asada Good For In The Fridge All Answers

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Answer: You can safely leave marinated steak in the refrigerator for up to 5 days, according to the United States Department of Agriculture. But while leaving marinated steak in the fridge for 5 days may be fine from a safety standpoint, many marinade recipes are designed to work much faster than that.USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.Raw steak can last anywhere from 2 days to two weeks in your refrigerator.

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How long is cooked carne asada good for in the fridge?

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Can you eat steak after 7 days in fridge?

Raw steak can last anywhere from 2 days to two weeks in your refrigerator.

How long are carne asada tacos good for in the fridge?

HOW LONG DO CARNE ASADA TACOS LAST IN THE FRIDGE? steak: store in an airtight container in the refrigerator for up to 5 days.

Is steak OK in fridge for 5 days?

Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

Can I eat cooked steak after 5 days?

How Long Is Leftover Steak Good For? Leftover steak is safe to eat after three to four days in the refrigerator—any longer and you could catch a foodborne illness from bacteria growth.

How long is Trader Joe’s carne asada good for in the fridge?

Trader Joe’s carne asada leftovers are good if kept in the fridge for up to 5 days. If the carne asada is direct from the food store and you haven’t cooked it, it can last for up to 3 months.

How can you tell if steak is spoiled?

A steak that has gone bad feels slimy. When you touch it, you’ll notice a slimy film on the surface. The slime feels slippery and sticky, which are signs of a rancid steak that is days away from molding. Mold is an indication that fresh meat has absorbed bacteria and is no longer safe to eat.

How can you tell if a steak is spoiled?

If your steak is bad, it will often look and feel slimy and slippery to the touch. The surface of the meat will have a sheen to it, and the slime may have a yellowish hue when it catches the light.

How can you tell if meat is spoiled?

Spoiled meat will have a distinct, pungent smell that will make your face scrunch up. Texture – In addition to an unpleasant scent, spoiled meats can be sticky or slimy to the touch. Color – Rotten meats will also undergo a slight change in color. Poultry should be anywhere from a bluish-white to yellow in color.

Can you eat cooked meat after 5 days?

Leftovers can be kept for three to four days in the refrigerator. Be sure to eat them within that time. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.

Can you leave steak in the fridge for a week?

How Long Can Steak Stay in The Fridge? Most steaks can be left in the fridge safely for 3 to 5 days.

How long do street tacos last in the fridge?

How long are leftover tacos good for? It is possible to store leftovers in the refrigerator for up to three to four days.

What happens if you eat spoiled beef?

Spoiled ground beef is dangerous to eat because it may contain pathogenic bacteria, which are responsible for foodborne illnesses. Symptoms include fever, vomiting, stomach cramps, and diarrhea — which may be bloody ( 9 , 10 , 11 ).

Does steak go bad in the fridge?

Step 5: Check How Long It’s Been in the Fridge

Marking packages with the date you should use them by when you move them from the freezer to the fridge is a good way to keep food from going bad. Once steak in the refrigerator is thawed, it should be used within 2-3 days.

Can you eat steak 3 days after the sell by date?

For sell-by dates that go past at home, you can continue to store the food for a short amount of time depending on what it is. Some common products are: ground meat and poultry (1-2 days past the date), beef (3-5 days past the date), eggs (3-5 weeks past the date).

How do you know if carne asada is bad?

It’s Slimy in Appearance or to the Touch

It’ll be clear or yellowish in color but will make the steak appear shinier than usual. It will also have a slippery or sticky feel when you run your fingers over it. Bad steak will usually get this slimy film on it a couple of days before it begins to mold.

Can carne asada go bad?

You may notice a rancid smell as soon as you open the package, or you may have to take a closer whiff to be sure. Raw meat isn’t going to smell like flowers, but rotten meat has a certain distinct, nose shriveling smell to it. Any off putting smells coming from your steak and it’s likely to be spoiled.

How long is carne asada good for in the freezer?

How long does cooked steak last in the freezer? Properly stored, it will maintain best quality for about 2 to 3 months, but will remain safe beyond that time. The freezer time shown is for best quality only – cooked steak that has been kept constantly frozen at 0°F will keep safe indefinitely.

How long should you keep meat in the fridge or freezer?

How Long Can You Leave Marinated Steak in the Fridge?

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How Long Can You Leave Marinated Steak in the Fridge

How Long Can You Leave Marinated Steak in the Fridge?

How Long Can You Leave Marinated Steak in the Fridge?

Question: How long can you leave marinated steak in the refrigerator before it becomes unsafe to eat?

Answer: You can safely leave marinated steak in the refrigerator for up to 5 days, according to the United States Department of Agriculture.

But while leaving marinated steak in the fridge for 5 days may be fine from a safety standpoint, many marinade recipes are designed to work much faster than that. In those cases, leaving steak marinated for too long could result in an undesirable texture or flavor. Be sure to check the recipe for maximum recommended timing.

Keep marinated steak covered while it is in the refrigerator.

See Also:

Can You Safely Reuse Marinade?

How Long Does Cooked Steak Last?

Should You Eat Steak That’s Turning Brown?

How Long Does Raw Steak Last in the Refrigerator?

We did a five-day shelf life test in the refrigerator.

Steak bought from the butcher counter wrapped in plastic and then sealed with butcher paper and a rubber band A Pre® vacuum-sealed steak

Each went into the refrigerator for 5 days. Watch to see what we discovered and why we choose to keep our beef airtight and vacuum-sealed.

Raw steak can last anywhere from 2 days to two weeks in your refrigerator. It all depends on how it is packaged.

From the butcher counter, steaks may be wrapped in plastic wrap and butcher paper, and then sealed with a rubber band or tape. Often steaks have been sitting in the meat case exposed to oxygen throughout the day.

The presence of oxygen results in a bright red color in beef.why beef at the meat counter is usually bright red instead of a deep red or purple is that it’s in constant contact with oxygen.

Next to your grocery store’s butcher counter is the pre-packaged meat section. Here you’ll find meat that is vacuum-sealed. When a steak is vacuum-sealed, oxygen is removed, which is why it is not bright red but a deep red or purple.

Our beef at Pre® is vacuum-sealed. We chose to vacuum seal our meat to preserve freshness for our consumers. The cardboard backing on our packaging is 100% recyclable and the film we use is free of synthetic chemicals. In addition, we never use nitrate film to enhance meat coloror gasses to extend shelf life – vacuum sealing works just fine.

Here are some of our favorite ways to cook steak:

Where can I buy Pre 100% Grass Fed & Finished Beef?

Check out our store finder to find a store near you, or shop our beef online and on AmazonFresh.

Carne Asada Street Tacos

CARNE ASADA STREET TACOS EXPLODING WITH FLAVOR AND YOUR FAVORITE TOPPINGS with just minutes of prep!

These Carne Asada Street Tacos bring your favorite street tacos into your own home! The warm corn tortillas are loaded with juicy, marinated and spice rubbed carne asada steak, creamy, bright homemade guacamole, fresh, vibrant pico de gallo, silky, tangy sour cream and salty Cotija cheese. These street tacos are melt-in-your mouth tender, juicy perfection boasting a symphony of flavors you will have to taste to believe! This street tacos recipe is easy to make with a marinade- then it’s less than 20 minutes on the grill OR I’ve also included instructions on how to make street tacos in the oven or the stove – because you are going o want to EAT them year round!

Street Tacos Recipe Video

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Street Tacos

I wanted to bring you this carne asada street taco recipe in plenty of time for Labor Day because it will be the HIT of the day/season/summer/year! It is also fabulous for crowds because you can prep everything ahead of time and line up a taco bar so everyone can make their own street tacos which saves you time assembling and serving – winning.

So, let’s talk street tacos. My husband, Patrick, and I consider ourselves somewhat of street taco connoisseurs – seeing as we consume more Mexican food than any other cuisine. Not only do we live in Carlsbad (north San Diego), but we grew up in San Diego where authentic Mexican food dots every corner and grew up making day trips to Tijuana (back in the day when it was safe).

Today, we frequent Cabo and Patrick loves his surfing trips to Ensenada – which is actually where we met (you can read our Love Story here). So, I think it’s safe to say we’ve consumed our fair share of street tacos (or more) – and we know what good street tacos should taste like. So, let me assure you – this carne asada street taco recipe is the best of the best and will transport you to your favorite taco stand. I cannot wait for you to try them!

What’s a street taco?

Street tacos are characterized by their small, soft corn tortillas, opposed to crunchy shells or larger tortillas. The tortillas are usually double stacked and small enough to easily maneuver with one hand. The street tacos are served open faced so you can pile them high with your favorite toppings then fold them in half before you devour them.

Street tacos can be filled with grilled or pan-fried chicken, beef, pork or fish. The most well-known street tacos that you need in your life (clickable links to recipes included) are:

Carne Asada Street Tacos: what we’re serving up today! In Spanish, Carne literally means “flesh/meat/beef” and Asada means “roast/broiled/grilled,” so “grilled meat.” When it comes to “carne asada” in cooking, the term refers to grilled and sliced or chopped beef, usually skirt, flank or flap steak. The steak is associated with a charred flavor from searing the meat on the grill. Carne asada street tacos are stuffed with tender, juicy chopped carne asada steak, guacamole, pico de gallo, sour cream, cotija and salsa and/or hot sauce on corn tortillas.

what we’re serving up today! In Spanish, Carne literally means “flesh/meat/beef” and Asada means “roast/broiled/grilled,” so “grilled meat.” When it comes to “carne asada” in cooking, the term refers to grilled and sliced or chopped beef, usually skirt, flank or flap steak. The steak is associated with a charred flavor from searing the meat on the grill. Carne asada street tacos are stuffed with tender, juicy chopped carne asada steak, guacamole, pico de gallo, sour cream, cotija and salsa and/or hot sauce on corn tortillas. Baja Fish Street Tacos: made famous by Rubio’s, Baja Fish Tacos are always fried (never blackened), served on corn (not flour) tortillas, with thinly sliced cabbage, pico de gallo, creamy white sauce and plenty of lime.

made famous by Rubio’s, Baja Fish Tacos are always fried (never blackened), served on corn (not flour) tortillas, with thinly sliced cabbage, pico de gallo, creamy white sauce and plenty of lime. Street Tacos Al Pastor: pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices as it roasts. The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy. The Al Pastor is sliced off the spit-grilled meat to-order in thin slices accompanied by chunks of fresh pineapple, pico de gallo and avocados or guacamole cocooned in corn tortillas. You need this street taco recipe in your life.

pork is marinated in pineapple, chilies and spices then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices as it roasts. The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy. The Al Pastor is sliced off the spit-grilled meat to-order in thin slices accompanied by chunks of fresh pineapple, pico de gallo and avocados or guacamole cocooned in corn tortillas. You need this street taco recipe in your life. Carnitas Street Tacos: is traditionally made by simmering large chunks of cumin, chili, oregano, citrus seasoned pork in hot lard on the stove top then coarsely chopping to achieve the name Carnitas, translated as “little meats.” The carnitas are then piled in corn tortillas often with refried beans, pico de gallo, guacamole, and cilantro. I’ve made an easier, healthier cranitas recipe in the slow cooker which is then finished in the oven for gloriously crispy charred ends.

is traditionally made by simmering large chunks of cumin, chili, oregano, citrus seasoned pork in hot lard on the stove top then coarsely chopping to achieve the name Carnitas, translated as “little meats.” The carnitas are then piled in corn tortillas often with refried beans, pico de gallo, guacamole, and cilantro. I’ve made an easier, healthier cranitas recipe in the slow cooker which is then finished in the oven for gloriously crispy charred ends. Chicken Street Tacos: marinated, grilled pollo asada is piled in corn tortillas with guacamole, pico de gallo, sour cream, salsa. We love to use my chipotle chicken for chicken street tacos.

Street Taco Recipe

To make the best carne asada street tacos – you need the best carne asada! This street taco recipe utilizes my carne asada recipe which I perfected with 4 different attempts.

We didn’t mind the attempts as they were all tender, and charred and delicious. Still, they lacked a certain “oomph” of flavor – restaurant quality flavor. Finally, I decided to not only marinate the steak but also rub the steak with spices right before grilling – that did it – taste bud magic!

So, not only does the carne asada marinate in orange juice, lime juice, soy sauce and a splash of liquid smoke, it gets marinated with and then rubbed with cumin, chili powder, smoked paprika, garlic and onion. And that is when “good” became Patrick’s approved “best” carne asada.

To transform the best carne asada into the best street tacos, make sure to use quality, warmed corn tortillas, guacamole, sour cream and pico de gallo – they all add that something-something which translates to undeniably sensational.

All the tips, tricks and details below about how to make the best street tacos or you can use the “jump to recipe” button at the top of the page.

WHAT TYPE OF MEAT SHOULD I USE FOR CARNE ASADA STREET TACOS?

Carne asada is traditionally made using skirt or flank steak. I prefer flank steak with its wide, flat shape, rich buttery flavor and melt-in-your-mouth texture. Flank steak is a little leaner than skirt steak but because we are using a marinade to maximize the flavor, it emerges wonderfully juicy and flavorful.

CARNE ASADA TACOS MARINADE InGREDIENTS

The dynamite carne asada marinade transforms this flank steak into a juicy, flavor bomb worthy of your street tacos. Marinades need to accomplish three things: tenderize the meat, infuse it with flavor and chemically change the structure so it retains juices and actually becomes juicier. I’ve outlined how the ingredients below adeptly accomplish this:

Citrus: orange juice and lime juice tenderize the meat by breaking down the tough connective tissue. They also infuse the meat with bright floral tones characteristic of carne asada that complement the earthy seasonings.

orange juice and lime juice tenderize the meat by breaking down the tough connective tissue. They also infuse the meat with bright floral tones characteristic of carne asada that complement the earthy seasonings. Soy sauce: enzymatically breaks down the proteins to further tenderize while also adding a rich depth of grounding flavor.

enzymatically breaks down the proteins to further tenderize while also adding a rich depth of grounding flavor. Seasonings: ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper and cayenne. 3 tablespoons of this Spice Mix are added to our marinade and the rest gets rubbed all over our steak before grilling. This allows the seasonings to both penetrate the meat inside and out and is the key to this best carne asada street tacos ever.

ground cumin, garlic powder, smoked paprika, chili powder, salt, onion powder, ground coriander, pepper and cayenne. 3 tablespoons of this Spice Mix are added to our marinade and the rest gets rubbed all over our steak before grilling. This allows the seasonings to both penetrate the meat inside and out and is the key to this best carne asada street tacos ever. Oil: is crucial as it spreads the oil-soluble flavors more evenly across the meat and also promotes even browning when cooking.

What are the Best Tortillas for Street Tacos?

Quality tortillas are a HUGE part of quality street tacos, and can make or break the taco in my opinion. Street tacos are traditionally served on corn tortillas but you may use flour if you prefer.

I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts or Amazon. They come in 8 per package which means you will need 2 packages for this carne asada taco recipe. They are definitely more expensive BUT less than dining out!

Also, be aware that this brand of corn tortillas is not gluten free as it does contain corn AND wheat.

HOW TO MAKE STREET TACOS

STEP 1: Pound Steak

Using a meat mallet or side of a can, pound steak to an even, thin thickness.

STEP 2: Make Spice Mix

The spice mix is a dynamic blend of seasonings that gets used both in the marinade and then in the wet rub. You only have to measure the seasonings once but get double the flavor.

STEP 3: Marinate Steak

Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine.

Add 3 tablespoons Spice Mix to Marinade and whisk to combine.

Add steak, squeeze out excess air, seal and turn to evenly coat.

STEP 4: Wet Rub

The wet rub is my secret to the BEST carne asaada street tacos so please don’t skip! When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Wet Spice Rub.

Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole.

STEP 5: Cook Steak

I want you to be able to make these carne asada street tacos year-round, so I’ve included how to make carne asada on the grill, in the oven and on the stove.

My preferred, and most authentic method, is definitely the grill as it delivers the smoky flavor characteristic of street tacos, but you can use the other methods if you don’t have a grill or when it’s not grilling season.

STEP 6: Let Steak Rest

Remove steak and let rest 10 minutes before chopping into small pieces.

STEP 7: Warm tortillas

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed directions below).

STEP 8: Assemble!

Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo, guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce.

HOW LONG TO MARINATE CARNE ASADA?

4-12 hour is the optimal time to marinate carne asada. After 4 hours, the flank steak has absorbed a lot of the flavor but after 12 hours it will become even more tender. You definitely don’t want to marinate it longer than 12 hours though because the acid in the marinade will begin to change the structure of the meat to the point of mushiness – no Bueno!

HOW TO COOK STREET TACOS:

GRILL: Take care to grease your clean grill grates well with oil. Next, close the lid and heat to the highest heat and WAIT to add your steak until the grill reaches temperature, this could take up to 15 minutes, so be patient. Add your steak and reduce heat to medium-high heat. This temperature ensures a smokey charred outside, and pink juicy inside. Grill steak for 5 to 6 minutes per side, turning once, for medium, depending on the thickness.

Take care to grease your clean grill grates well with oil. Next, close the lid and heat to the highest heat and WAIT to add your steak until the grill reaches temperature, this could take up to 15 minutes, so be patient. Add your steak and reduce heat to medium-high heat. This temperature ensures a smokey charred outside, and pink juicy inside. Grill steak for 5 to 6 minutes per side, turning once, for medium, depending on the thickness. OVEN ROASTED: You may also broil your carne asada which mimics the high directional heat of the grill. Place carne asada on a baking sheet. Broil 8 inches away from the broiler for 7-10 minutes on each side or until it reaches desired temperature.

You may also broil your carne asada which mimics the high directional heat of the grill. Place carne asada on a baking sheet. Broil 8 inches away from the broiler for 7-10 minutes on each side or until it reaches desired temperature. STOVE TOP: You may use the stove, but unless you have a large grill pan, your carne asada might not fit in your skillet and you may need to cut your steak in half and work in batches. Heat one tablespoon olive oil in a large cast iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches desired temperature.

How Do I Know When the CARNE ASADA IS Done?

Flank steak is a lean cut of beef, so it is best not cooked above medium or else it can be tough and chewy instead of juicy. I would aim for medium, meaning it will be pink in the middle. That being said, the marinade gives you a little wiggle room, but I wouldn’t push it.

To check the carne asada for doneness, insert an instant read thermometer into the center of the steak.

Rare steak: 125 degrees F

Medium rare: 135 degrees F

Medium: 145 degrees F *RECOMMENDED *

* Medium well: 155 degrees F

Medium Well (not recommended)

Well done: 165 degrees F (not recommended)

HOW TO CUT STEAK FOR STREET TACOS:

Steak is usually sliced against the grain in order to shorten the tough fibers, but we are cutting in both directions – so it doesn’t really matter what end you start with. I recommend slicing the steak into ½-inch slices then ½-inches slices the other direction to create ½” cubes. You really don’t want pieces much larger than this as smaller pieces create the most melt-in-your-mouth texture.

TIPS FOR CARNE ASADA TACOS:

Quality tortillas . try and use QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail below.

. try and use QUALITY corn tortillas – you can taste the difference! I’ve discussed this in greater detail below. Pound the steak to an even, thin thickness. Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.

Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can. Don’t over-marinate. The carne asada taco marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy.

The carne asada taco marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy. Marinate long enough. I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.

I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness. Bring carne asada to room temperature before cooking . You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.

. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results. Use a high smoking point oil. For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on.

For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on. Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the steak until the grill reaches temperature or it won’t sear as nicely.

Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the steak until the grill reaches temperature or it won’t sear as nicely. Don’t overcook. For the juiciest street tacos, don’t cook carne asada above medium.

For the juiciest street tacos, don’t cook carne asada above medium. When to use high heat. If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time.

If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time. Let carne asada rest. After the carne asada is grilled, it is important to let it rest for 10 minutes before chopping. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.

After the carne asada is grilled, it is important to let it rest for 10 minutes before chopping. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak. Let pico de gallo rest. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together. If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to happen.

After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together. If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to happen. Add something creamy. In addition to pico de gallo, you will want to add something creamy to these carne asada street tacos to marry all of the textures together. I love both sour cream and guacamole or you can use sour cream with chopped avocados or my beloved avocado crema.

In addition to pico de gallo, you will want to add something creamy to these carne asada street tacos to marry all of the textures together. I love both sour cream and guacamole or you can use sour cream with chopped avocados or my beloved avocado crema. Hot sauce to taste. The carne asada tacos aren’t spicy but plenty flavorful. If you are your guests like a kick, make sure to serve the street tacos hot sauce on the side.

WHY HEAT TORTILLAS for street tacos?

Before you pile your toppings into your carne asada street, tacos, I HIGHLY recommend warming the corn tortillas.

Warm tortillas elevate any street tacos to a whole new level. Not only are they softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. Lower quality corn tortillas are also likely to break if not warmed.

You can easily warm your tortillas for these carne asada street tacos in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest.

How to Warm Tortillas for Street Tacos

Open Flame (gas stove or grill) : this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.

: this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable. Skillet : heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.

: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method. Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.

working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through. Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).

Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel.

TOPPINGS FOR CARNE ASADA TACOS:

The toppings for carne asada tacos are pretty minimal classic fair, but add SO MUCH YUM to the street tacos. I particularly love the cooling sour cream and fresh pico de gallo against the juicy, robust carne asada.

Pico de gallo: is a MUST for carne asada tacos or any street tacos in my opinion. It is fresh tomato salsa that adds a vibrant, punchy freshness. It is made with tomatoes, onions, cilantro, jalapenos, lime juice and salt. I’ve included my pico de gallo recipe (which we use all of for these street tacos) or you can use your favorite recipe or even store bought. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.

Guacamole: I’ve included my favorite homemade guacamole in the street taco recipe or you can use your fav.

I’ve included my favorite homemade guacamole in the street taco recipe or you can use your fav. Sour Cream : You can use easy sour cream or you can get creative and use the Crema I use in my Baja Fish Taco recipe here. But honestly, I think sour cream works great because the carne asada tacos are already so flavorful. If you are trying to save some calories, you may also substitute plain Greek yogurt. Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on.

: You can use easy sour cream or you can get creative and use the Crema I use in my Baja Fish Taco recipe here. But honestly, I think sour cream works great because the carne asada tacos are already so flavorful. If you are trying to save some calories, you may also substitute plain Greek yogurt. Although not authentic, it gets the job done and you don’t have to feel guilty about piling it on. Cheese : Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.”

: Cotija or queso fresco. Cotija is found with the specialty cheeses and is delightfully salty. It is often called the “Mexican Parmesan.” Lime: use lime wedges to add freshly squeezed lime juice if additional tanginess is desired.

use lime wedges to add freshly squeezed lime juice if additional tanginess is desired. Cilantro : if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead.

: if you skip the pico de gallo, you can load on fresh cilantro and tomatoes instead. Spice : adjust the heat of your street tacos by adding chopped or sliced jalapenos or hot sauce.

: adjust the heat of your street tacos by adding chopped or sliced jalapenos or hot sauce. Salsas: salsa or salsa verde are optional but add yet another layer of flavor.

STREET TACO RECIPE VARIATIONS

This carne asada street taco recipe is classic and fabulous in its simplicity. I honestly don’t think it needs any bells and whistles. That being said, there aren’t many street tacos that corn salsa wouldn’t make better. Here are some more topping ideas:

Add Beans. Add your favorite beans – warmed refried beans, black beans, kidney beans etc.

Add your favorite beans – warmed refried beans, black beans, kidney beans etc. Add Veggies. Grilled bell peppers, corn, zucchini, sweet potatoes, etc. all would be delicious as would tangy radishes if they’re your thing. Pickled red onions are also commonly served with street tacos.

Grilled bell peppers, corn, zucchini, sweet potatoes, etc. all would be delicious as would tangy radishes if they’re your thing. Pickled red onions are also commonly served with street tacos. Corn Salsa. I’m obsessed with sweet, smoky, crunchy, juicy corn salsa. I’ve already used in my pork tacos and think it belongs on everything! OR you can just serve it on the side with some chips.

I’m obsessed with sweet, smoky, crunchy, juicy corn salsa. I’ve already used in my pork tacos and think it belongs on everything! OR you can just serve it on the side with some chips. Add pineapple or pineapple salsa. Freshly chopped pineapple or grilled sweet and smoky pineapple salsa pair beautifully with carne asada like I do in my California Burritos.

Freshly chopped pineapple or grilled sweet and smoky pineapple salsa pair beautifully with carne asada like I do in my California Burritos. Mexican French Fries. Serve your carne asada fries in a warm tortilla with your favorite toppings – because fries make everything better.

Street Taco Recipe Shortcuts

This street taco recipe is very simple to make! Just marinate the meat, spice rub the meat, grill and then serve with toppings. It is the toppings that can take a minute to prep – especially chopping the pico de gallo ingredients – but you don’t want to skip the pico de gallo. To cut down on topping prep, you can purchase store bought pico de gallo (usually at the deli counter) as well as store bought guacamole. Now, all you have to do is load up your street tacos!

wHAT TO SERVE WITH STREET TACOS?

WHAT CAN I MAKE AHEAD?

While the carne asada is marinating, you can prep the pico de gallo and the guacamole – then all that’s left to do is grill the steak and warm the tortillas.

I don’t recommend prepping the guacamole more than 6 hours ahead of time for the best results. To store guacamole, store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the guacamole. This will help decrease the speed at which the avocados brown due to oxidation.

HOW LONG DO CARNE ASADA TACOS LAST IN THE FRIDGE?

steak: store in an airtight container in the refrigerator for up to 5 days.

store in an airtight container in the refrigerator for up to 5 days. pico de gallo: is best consumed the same day it is made as the tomatoes will continue to release juices BUT it can be stored for up to three days.

is best consumed the same day it is made as the tomatoes will continue to release juices BUT it can be stored for up to three days. guacamole: is best consumed the same day it is made as the top layer will begin to oxidize and turn brown. This doesn’t mean the guacamole has gone bad, but it can be unappetizing.

CAN I FREEZE CARNE ASADA STREET TACOS?

You can freeze the carne asada meat cooked or uncooked:

Uncooked carne asada: add marinade and steak to a freezer bag per recipe instructions. Squeeze out excess air, seal and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking.

add marinade and steak to a freezer bag per recipe instructions. Squeeze out excess air, seal and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking. Cooked carne asada: transfer chopped carne asada to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating. You can also defrost in the microwave but take care to defrost slowly so your steak doesn’t overcook or get rubbery.

HOW TO REHEAT CARNE ASADA TACOS

MICROWAVE

Cover the chopped carne asada with a damp paper towel to keep it from drying out.

Microwave at 30 second intervals until warmed through.

STOVE TOP

Heat one tablespoon oil or butter in a nonstick skillet over medium high heat. The fat will help the carne asada stay tender; you may substitute with water.

Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through.

Take care not to overcook or it can become dry.

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Carne Asada Street Tacos These Carne Asada Street Tacos bring your favorite street tacos into your own home! The warm corn tortillas are loaded with juicy, marinated and spice rubbed carne asada steak, creamy, bright homemade guacamole, fresh, vibrant pico de gallo , silky, tangy sour cream and salty Cotija cheese. These street tacos are melt-in-your mouth tender, juicy perfection boasting a symphony of flavors you will have to taste to believe! This street tacos recipe is easy to make with a marinade- then it’s less than 20 minutes on the grill OR I’ve also included instructions on how to make street tacos year-round in the oven or the stove – because you are going o want to EAT them year round! Servings: 10 -12 tacos Total Time: 55 mins Prep Time: 35 mins Cook Time: 20 mins Save This Recipe To Your Recipe Box You can now create an account on our site and save your favorite recipes all in one place! Print RecipePin RecipeSave RecipeSaved! Ingredients Marinade 1 ½ – 2 pounds flank steak pounded to an even thin thickness

1/4 cup reduced sodium soy sauce

1/4 cup orange juice

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon brown sugar

1 teaspoon liquid smoke Spice Mix 1 tablespoon ground cumin

1 tablespoon garlic powder

2 tsp EACH smoked paprika, chili powder

1 tsp EACH salt, onion powder, ground coriander

1/2 tsp EACH pepper, cayenne pepper For Serving (your favs below) 10-12 corn tortillas (like La Tortilla Factory)

1 recipe pico de gallo recommended

Guacamole recipe to follow

Cotija cheese

sour cream

Homemade Salsa

hot sauce

Recipe Grilled Pineapple Salsa optional

Recipe Mexican Street Fries optional Guacamole 4 medium ripe avocados peeled and pitted

1 Roma tomato seeded, chopped

1 jalapeno seeded, deveined, diced more or less to taste

1/4 cup finely diced red onion rinsed, drained, patted dry

2 garlic cloves minced

3 tablespoons finely chopped cilantro

3-4 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1/4 teaspoon salt plus more to taste

pepper to taste Instructions Add Spice Mix seasonings to a small bag or sealable container; whisk and set aside.

Add all Marinade Ingredients (except steak) to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).

While steak is marinating, prepare pico de gallo and other toppings aside from guacamole and refrigerate.

When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a wet Spice Rub.

Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes. I use this time to make guacamole (recipe to follow).

Grease and preheat outdoor grill or indoor grill pan to high heat. Add steak and turn down to medium-high. Grill steak for 5-6 minutes per side, turning once, for medium (recommended 145 degrees F). For medium- well, continue cooking steak over indirect flame for an additional 5-10 minutes per side, depending on thickness. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.

Remove steak and let rest 10 minutes before chopping into small pieces.

Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).

Assemble Street Tacos by layering warmed corn tortillas with carne asada steak, pico de gallo , guacamole, sour cream and cotija. Serve with optional lime wedges and hot sauce. GUACAMOLE Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste.

Serve immediately or cover with plastic wrap (press the plastic so it is touching the top of the guacamole to prevent browning) and refrigerate until ready to serve. Video Notes BEST TORTILLAS FOR STREET TACOS I love La Tortilla Factory Corn Tortillas – not an affiliate, just affection. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts. They come in 8 per package which means you will need 2 packages for this carne asada taco recipe. They are definitely more expensive BUT less than dining out! Note that this brand of corn tortillas is NOT gluten free as it does contain corn AND wheat. HOW TO COOK CARNE ASADA TACOS WITHOUT A GRILL: OVEN ROASTED: You may also broil your carne asada which mimics the high directional heat of the grill. Place carne asada on a baking sheet. Broil 8 inches away from the broiler for 7-10 minutes on each side or until it reaches desired temperature.

You may also broil your carne asada which mimics the high directional heat of the grill. Place carne asada on a baking sheet. Broil 8 inches away from the broiler for 7-10 minutes on each side or until it reaches desired temperature. STOVE TOP: You may use the stove, but unless you have a large grill pan, your carne asada might not fit in your skillet and you may need to cut your steak in half and work in batches. Heat one tablespoon olive oil in a large cast iron skillet over medium-high heat. Cook for 6-8 minutes per side or until it reaches desired temperature. TIPS FOR CARNE ASADA STREET TACOS: Quality tortillas . try and use QUALITY corn tortillas – you can taste the difference!

. try and use QUALITY corn tortillas – you can taste the difference! Pound the steak to an even, thin thickness. Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can.

Even if your steak looks even already, you’ll still want to give it a good pounding to tenderize it (works wonders!). Place steak in between two pieces of plastic wrap or I just place it in a freezer size plastic bag. Pound it evenly with a meat mallet or side of a can. Don’t over-marinate. The carne asada taco marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy.

The carne asada taco marinade is highly acidic which means you don’t want to marinate the steak as long as you would in a marinade without as much citrus. Don’t marinate much longer than 12 hours or the muscle fibers can break down and become mushy. Marinate long enough. I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness.

I recommend marinating the carne asada for the maximum 12 hours. This will infuse the steak with TONS of flavor and optimal juiciness. Bring carne asada to room temperature before cooking . You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results.

. You always want to let any protein sit at room temperature before cooking in order for it to cook evenly so you aren’t left with an overcooked exterior and cold interior. This also relaxes the cold fibers for juicier results. Use a high smoking point oil. For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on.

For the grill, generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on. Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the steak until the grill reaches temperature or it won’t sear as nicely.

Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature. Don’t add the steak until the grill reaches temperature or it won’t sear as nicely. Don’t overcook. For the juiciest street tacos, don’t cook carne asada above medium.

For the juiciest street tacos, don’t cook carne asada above medium. When to use high heat. If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time.

If you like rare or medium-rare steak, then grill steak on high heat so it’s hot enough to get some color on the outside in a short amount of time. Let carne asada rest. After the carne asada is grilled, it is important to let it rest for 10 minutes before chopping. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak.

After the carne asada is grilled, it is important to let it rest for 10 minutes before chopping. While the steak cooks, the juices are forced away from the heat to the middle of the meat. The resting time allows for the redistribution and reabsorption of the juices throughout the whole steak. Let pico de gallo rest. After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together. If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to happen.

After you combine the Pico de Gallo ingredients in a bowl, let them sit at room temperate in order for the flavors to meld together. If you taste it right away, I guarantee you will be disappointed. The salt draws out the flavor from the tomatoes, which we desperately want in this recipe. Sitting also tones down the raw onion as it mingles with the lime. Give your Pico de Gallo at least 30 minutes for the magic to happen. Add something creamy. In addition to pico de gallo, you will want to add something creamy to these carne asada street tacos to marry all of the textures together. I love both sour cream and guacamole or you can use sour cream with chopped avocados or my beloved avocado crema.

In addition to pico de gallo, you will want to add something creamy to these carne asada street tacos to marry all of the textures together. I love both sour cream and guacamole or you can use sour cream with chopped avocados or my beloved avocado crema. Hot sauce to taste. The carne asada tacos aren’t spicy but plenty flavorful. If you are your guests like a kick, make sure to serve the street tacos hot sauce on the side.

The carne asada tacos aren’t spicy but plenty flavorful. If you are your guests like a kick, make sure to serve the street tacos hot sauce on the side. Shortcut street tacos. This street taco recipe is very simple to make but the toppings can take a minute to prep – especially chopping the pico de gallo ingredients – but you don’t want to skip the pico de gallo. To cut down on topping prep, you can purchase store bought pico de gallo (usually at the deli counter) as well as store bought guacamole. Now, all you have to do is load up your street tacos! How to Warm Tortillas for Street Tacos Open Flame (gas stove or grill) : this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.

: this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable. Skillet : heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.

: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method. Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.

working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through. Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once). Keep tortillas warm: Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel. WHAT CAN I MAKE AHEAD? While the carne asada is marinating, you can prep the pico de gallo and the guacamole – then all that’s left to do is grill the steak and warm the tortillas. I don’t recommend prepping the guacamole more than 6 hours ahead of time for the best results. To store guacamole, store in an airtight container with a piece of plastic wrap pressed directly onto the surface of the guacamole. This will help decrease the speed at which the avocados brown due to oxidation. STORAGE steak: store in an airtight container in the refrigerator for up to 5 days.

store in an airtight container in the refrigerator for up to 5 days. pico de gallo: is best consumed the same day it is made as the tomatoes will continue to release juices BUT it can be stored for up to three days.

is best consumed the same day it is made as the tomatoes will continue to release juices BUT it can be stored for up to three days. guacamole: is best consumed the same day it is made as the top layer will begin to oxidize and turn brown. This doesn’t mean the guacamole has gone bad, but it can be unappetizing. HOW TO FREEZE CARNE ASADA You can freeze the carne asada meat cooked or uncooked: Uncooked carne asada: add marinade and steak to a freezer bag per recipe instructions. Squeeze out excess air, seal and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking.

add marinade and steak to a freezer bag per recipe instructions. Squeeze out excess air, seal and freeze for up to 3 months. Thaw in the refrigerator before cooking. It will marinate as it thaws. You will still want to use the spice rub on the steak before cooking. Cooked carne asada: transfer chopped carne asada to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating. You can also defrost in the microwave but take care to defrost slowly so your steak doesn’t overcook or get rubbery. HOW TO REHEAT CARNE ASADA TACOS MICROWAVE Cover the chopped carne asada with a damp paper towel to keep it from drying out.

Microwave at 30 second intervals until warmed through. STOVE TOP Heat one tablespoon oil or butter in a nonstick skillet over medium high heat. The fat will help the carne asada stay tender; you may substitute with water.

Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through.

Take care not to overcook or it can become dry.

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