A Recipe for Carne Asada Tacos from 1915 Farm - The Bend Magazine

A Recipe for Carne Asada Tacos from 1915 Farm

A recipe for carne asada tacos from 1915 Farm.

photo of carne asada tacos, a recipe from 1915 Farm

Photography by Rachel Benavides

It was a warm, sun-drenched afternoon, perfect for a mid-day picnic. I was sipping a Modelo under a sprawling oak tree, recipe developer Sarah Bomkamp to my left and farmer/entrepreneur Catherine Klemcke to my right. We traded stories like old friends over a plate of tacos.

 I last caught up with Klemcke in 2019, but much has changed for her family’s business over these five years. Klemcke and her husband Tanner expanded 1915 Farm’s agricultural footprint by several dozen acres and added 11 teammates to its roster. The team now includes a whole-animal butcher who relocated his family from California for an opportunity to work with the Klemckes. The 1915 Meatery Butcher Shop opened last September and offers an impressive variety of specialty meats.

Some things, though, will never change at 1915 Farm, like the Klemckes’ commitment to restoring local lands back to nature by serving regenerative, beyond organic, grass-fed beef, pork and chicken. 

Klemcke looked across the table to her red-haired companion and said, “Sarah came into the picture about a year ago and has been instrumental.” Sarah Bomkamp smiled as she reminisced about her introduction to 1915 Farm in 2021. Her husband surprised her with two beautiful steaks and 1915’s signature seasoning for Valentine’s Day. As is true for many of the farm’s loyal customers, the quality and taste of 1915’s dry-aged tenderloin made a big impression. “We were doing our best at the grocery store, buying organic and grass-fed, but food labels are limiting and they don’t tell you about the treatment of the animal,” she said. The Bomkamps became members of 1915’s Grass Roots Club, a subscription service to receive a monthly shipment of assorted meats. Bomkamp’s passion for cooking started as a hobby and has evolved into her mission as she joined the 1915 family. 

Conversation stalled as we dug into Bomkamp’s carne asada tacos, featuring 1915 Farm skirt steak marinated in citrusy lime, oranges, a punch of jalapeno and a little garlic. “I love using a marinade because you can toss it in the fridge and it’s ready when you are,” she said. 

Bomkamp topped the tender beef with a vibrant mango salsa, adding fiery jalapeno and ancho chili powder for a smoky note. With waves of flavor and good conversation, our plates were clean and our hearts were full. 

photo of Cahterine Clemcke and Sarah Bomkamp from 1915 Farm
Photography by Rachel Benavides

Recipe by Sarah Bomkamp

Grass-fed Carne Asada Tacos with Fresh Mango Salsa

Serves 4-5


For the Carne Asada –

  • 1 – 1915 Farm grass-fed skirt steak (hanger steak or flank steak work well too)
  • Kosher salt to taste
  • 2 limes, juiced
  • 5 cloves of garlic, minced or finely grated
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup avocado oil
  • 2 tablespoons apple cider vinegar
  • 1 large jalapeño, minced
  • White corn tortillas, warmed (ideally over open gas stovetop burner)
  • Cilantro, finely minced, for garnish
  • Lime wedges for serving

For the Mango Salsa –

  • 1 small red onion, minced
  • 1 jalapeño, minced (or serrano if you like it spicy)
  • Handful of cilantro, minced
  • 2 ripe mangos, finely diced
  • 2 limes, juiced
  • Sprinkle of ancho chili powder
  • Pinch of kosher salt
photo of carne asada tacos, a recipe from 1915 Farm
Photography by Rachel Benavides


For the Marinade – Remove the steak from the package and pat dry with a paper towel. Generously season both sides of the meat with kosher salt. In a gallon-sized storage bag or large baking dish, combine all ingredients for the marinade. Add the steak and mix to ensure even coverage. Refrigerate for at least 2 hours and up to 8 hours (though if 30-60 minutes is all you can manage, it’ll still be great). Make sure to flip the steak over every once in a while during this time to keep the marinade from settling too much.

For the Salsa – Combine ingredients for the mango salsa in a medium bowl. For best results, chill in the fridge for 30 minutes or more. This will let all of the flavors meld.

For the Carne Asada – Take the marinated steak out of the fridge for about 30 minutes to let it come up to room temperature before you get cooking.

Heat an outdoor grill to high (alternatively, you can do this on a cast iron pan or plancha/flat griddle on your stove). Once the grill is up to temperature, remove the steak from the marinade, letting the excess drip off. Discard marinade and pat steak dry.

Add a splash of avocado oil to the pan or griddle and cook steak 5-7 minutes each side, or until desired internal temperature is reached (we love ours medium rare, or 130-135°). Don’t forget the steak will continue to cook as it rests, usually by about 5 degrees. Once rested for 10 minutes, slice steak against the grain, then dice into small bite-sized pieces.

To Serve – Lightly toast tortillas over a gas range or outdoor grill, or simply warm them in the microwave using a tortilla warmer or wrapped in paper towels. Layer two tortillas per taco, add carne asada and top with mango salsa. Serve with extra lime wedges on the side and dig in!