Best 4 Carne Asada Dry Rub Mix Recipes
**Carne asada**, a flavorful and juicy grilled meat dish, holds a special place in Mexican and Tex-Mex cuisines. Its origins can be traced back to the vaqueros, or cowboys, of northern Mexico, who used to cook marinated cuts of beef over an open fire. The result is a tender and smoky dish that has become a staple at cookouts, parties, and restaurants.
This article presents a collection of carefully curated carne asada dry rub mix recipes that will elevate your grilling experience to new heights. From traditional Mexican flavors to bold and spicy variations, these rubs are guaranteed to tantalize your taste buds. Whether you prefer a simple blend of chili powder and cumin or a more complex mix with garlic, oregano, and chipotle, you'll find a recipe that suits your palate. With detailed instructions and helpful tips, this article equips you with the knowledge and techniques to create a mouthwatering carne asada that will impress your family and friends. So, fire up your grill, gather your ingredients, and prepare to embark on a culinary journey that celebrates the rich flavors of carne asada.
TEXAS CARNE ASADA SEASONING RECIPE (DRY RUB)
This Carne Asada Seasoning is a great spice blend for steak tacos made with all cuts of beef. Limiting the amount of moisture a traditional marinade provides, gives the meat excellent searing capabilities which is preferred by many Texas taco joints and their customers.
Provided by Sarah Penrod
Categories Beef
Time 5m
Number Of Ingredients 6
Steps:
- Combine all of the measured spices into a mason jar or a plastic bag and shake well. This seasoning blend can be used on beef hours before you sear the meat (for more flavor), or during the searing as an excellent substitute for salt or bottled carne asada or fajita seasoning. If you prefer to make this a wet recipe, add the juice of 2 limes and marinate for several hours. Cook as usual.
CARNE ASADA DRY RUB MIX
Steps:
- Roast the Arbol chili pods in a hot skillet including the stems. Stems give it a smokey taste and remember these are very spicy. When roasted, grind them in a spice mill, blender or food processor until powder like. Next, combine all the ingredients in a container of your choice and mix completely. Presto, spice mix is done. The mix can be stored in an airtight container up to four months.
CARNE ASADA
Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.
Provided by Genevieve Ko
Categories meat, main course
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
- Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
- Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
- Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
- While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.
LISA'S FAVORITE CARNE ASADA MARINADE
I've tried many marinade recipes for carne asada, and this is our family favorite!
Provided by Lisa Arlotti
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 14
Steps:
- Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
- Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g
Tips:
- Use high-quality ingredients. The better the ingredients, the better the carne asada will taste.
- Choose a good cut of meat. Flank steak or skirt steak are both good choices for carne asada.
- Marinate the meat for at least 2 hours, but no longer than 24 hours. This will help the meat to absorb the flavors of the marinade.
- Cook the meat over high heat. This will help to sear the meat and lock in the juices.
- Let the meat rest for a few minutes before slicing. This will help the juices to redistribute throughout the meat.
- Serve the carne asada with your favorite toppings, such as guacamole, salsa, and sour cream.
Conclusion:
Carne asada is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're grilling it for a backyard barbecue or cooking it in a skillet for a quick and easy meal, carne asada is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
