Best 5 Common Carne Asada Recipes

**Carne asada** is a popular Mexican dish made from marinated and grilled steak. It is typically served with tortillas, salsa, guacamole, and other toppings. Carne asada is a versatile dish that can be used in tacos, burritos, nachos, and other Mexican dishes.

This article provides three delicious carne asada recipes that are sure to please everyone. The first recipe is for a traditional carne asada marinade made with fresh lime juice, garlic, cilantro, and spices. The second recipe is for a spicy carne asada marinade made with chipotle peppers, adobo sauce, and cumin. The third recipe is for a tangy carne asada marinade made with orange juice, vinegar, and brown sugar.

All three recipes include detailed instructions for making the marinade, grilling the steak, and serving the carne asada. The article also provides tips for choosing the best steak for carne asada and for achieving the perfect grill marks. Whether you are a carne asada novice or a seasoned pro, you are sure to find a recipe in this article that you will love.

Let's cook with our recipes!

THE BEST EASY CARNE ASADA RECIPE + MARINADE

The Best Easy Carne Asada Recipe + Marinade image

Learn how to make carne asada at home! The BEST easy Mexican carne asada marinade recipe takes 5 min to prep and is perfect for tacos or over a salad.

Provided by Maya Krampf

Categories Main Course

Time 15m

Number Of Ingredients 9

Ingredients

1 medium Jalapeno ((minced))
4 cloves Garlic ((minced))
1/2 cup Fresh cilantro ((chopped finely))
6 tbsp Lime juice
6 tbsp Olive oil
1 tsp Cumin
1 1/2 tsp Sea salt
1/2 tsp Black pepper
2 lb Flank steak

Steps:

Whisk together all the carne asada marinade ingredients (everything except the steak) in a WhiskWare Dressing Shaker.
Place the steaks in a single layer in a glass baking dish. Pour the marinade over the steaks and turn to coat.
Cover with plastic wrap and refrigerate for 2 to 8 hours. (The meat may get mushy if you do it for longer.)
Cook carne asada using a grill pan followed by the oven - use this recipe for how to cook steak in the oven (this link includes cook times).
Rest for 5 minutes, then slice very thinly against the grain.

Nutrition Facts : Calories 340 kcal, Carbohydrate 2 g, Protein 32 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 663 mg, ServingSize 1 serving

BEST EVER CARNE ASADA MARINADE

Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

Ingredients

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

CARNE ASADA

Carne Asada image

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

Ingredients

1 guajillo chile, stemmed, seeded, lightly toasted and cooled
3/4 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 1/4 teaspoons dehydrated minced garlic
2 1/4 teaspoons dehydrated minced onion
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup fresh lime juice (from 4 large limes)
1/4 cup fresh orange juice (from 1 large orange)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons vegetable oil
1/4 cup chopped cilantro
2 scallions, sliced
2 garlic cloves, sliced
1 1/2 pounds flank, flap or skirt steak
12 to 16 corn tortillas
Salsas, for serving

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.

COMMON CARNE ASADA

Common Carne Asada image

This method is what is commonly used in making Carne Asada in most hispanic homes. It is so simple, that it is hard to believe the unbelievable taste. Just make sure you use Carne asada meat found in any Hispanic Market. You will love it especially if you like the taste of lemon.

Provided by Trina Alaniz

Categories Beef

Time 25m

Number Of Ingredients 3

Ingredients

use fresh lemons only (no bottled or concentrate)
salt (no pepper)
meat: carne asada or carne ranchera, can be found at hispanic markets.

Steps:

1. Cut pcs of meat according to serving size.
2. Sprinkle meat with Salt only.
3. Cut lemons in half and squeeze over meat on both sides, till saturated, including pulp.
4. Place meat over a bbq or a grilled griddle, on high.
5. Cook meat approx 2 min ea. side. Do not let meat dry out or over cook. .
6. Meat is quickly cooked.
7. Meat can be served on a plate with cooked pinto beans, mexican rice and a fresh salsa made with diced chiles, onions, tomato and cilantro. or even in a warm floured or corn tortilla with the salsa. Enjoy

THE BEST CARNE ASADA I HAVE EVER HAD

The Best Carne Asada I Have Ever Had image

First I marinate this tender meat until the flavor is locked into each particle of the beef. Then I grill it to perfection and serve it with a fresh Recipe #159235. Definitely a good recipe for those summer BBQ's!

Provided by cervantesbrandi

Categories Steak

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs skirt steaks, aka arecherra
3 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1/2 white onion, cut in thick slices
1/2 bunch cilantro, washed and ends trimmed
2 teaspoons mccormick seasoning salt

Steps:

I wash the meat and dry it carefully, then in a bowl combine all ingredients. Mix carefully with your hands to make sure all of the meat is thoroughly coated.
Refrigerate the meat all night or at least for 4 hours to get the best flavor. Then grill the meat on a medium low grill.
I always put the cilantro and onion slices on top of the meat while it is grilling to give it extra flavor and then serve the onions and cilantros with the meat.
I always enjoy a fresh margarita or two while they are cooking and while I am eating! You can also squirt a little lime juice on the meat while it is cooking.

Nutrition Facts : Calories 317.7, Fat 15.3, SaturatedFat 5.4, Cholesterol 89.2, Sodium 173.4, Carbohydrate 1.8, Fiber 0.3, Sugar 0.8, Protein 40.7

Tips:

Choose the right cut of meat: Flank steak, skirt steak, or tri-tip are great options for carne asada.
Tenderize the meat: Use a meat mallet or a fork to tenderize the meat before marinating.
Make a flavorful marinade: Combine citrus juices, herbs, spices, and oil to create a marinade that will infuse the meat with flavor.
Marinate the meat for at least 2 hours, or overnight: The longer the meat marinates, the more flavorful it will be.
Cook the meat over high heat: Carne asada is traditionally cooked over high heat to create a slightly charred exterior and a tender, juicy interior.
Slice the meat against the grain: When slicing the cooked meat, cut against the grain to make it more tender.
Serve with your favorite toppings: Carne asada can be served with a variety of toppings, such as guacamole, salsa, sour cream, and cheese.

Conclusion:

Carne asada is a delicious and versatile dish that can be enjoyed in many different ways. By following these tips, you can make sure your carne asada is flavorful, tender, and juicy. Serve it with your favorite toppings and enjoy!