Carne Asada Recipe (2024)

FAQs

What cut of meat is used for carne asada? ›

Best cut of beef for Carne Asada

The BEST cuts for the Mexican version of the dish we all know and love are either skirt steak or flank steak. Personally, I prefer skirt steak (pictured). It's more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy.

Ingredients. Salt, Chili Pepper, Garlic, Spices, Onion, Sugar, Rice Concentrate, Citric Acid, Lime Juice, Paprika Extractives (Color), Red Pepper, Lime Oil, Natural Flavor.

We love serving these carne asada tacos with cilantro lime rice, Mexican rice, or avocado rice. You can also serve with quinoa, or low carb cauliflower rice. Salads: salad is always a win and a great way to stretch your street tacos if you're serving a crowd.

Skirt steak is the cut of choice for carne asada throughout Southern California and it's my favorite too. But if you can't find it, you can substitute flap, flank, hanger, or top round (London broil). Skirt is the flattest of the cuts, so it doesn't take long to marinate or cook.

Cut the marinated grilled steak against the grain to ensure that every bite of carne asada is tender and juicy. Skirt steak and even flank steak can be tough if they're not marinated and cut thinly against the grain.

Carne Asada – Asada (or asado) means “roasted” in Spanish. Carne asada is a spicy, marinated grilled steak that's cut into strips. This is the meat that goes into burritos and tacos. Pollo Asado – Pollo means “chicken” in Spanish, which means that pollo asado is grilled, marinated chicken.

1 Heat oil in large nonstick skillet on medium-high heat. Add steak; cook and stir 2 minutes or until no longer pink. 2 Stir in Seasoning Mix and water; bring to boil. Reduce heat to low; simmer 1 to 2 minutes or until desired doneness.

Key Takeaway: While there are risks to eating grilled red meat like carne asada, it can still be part of a healthy meal in the context of your overall balanced diet. Carne asada is a good source of iron, and zinc. Pair with corn tortillas, plenty of veggies, and beans for a balanced meal.

What Is Carne Asada? Let's start with the basics—carne asada is a traditional Mexican dish composed of marinated skirt steak or flank steak that has been grilled and thinly sliced. The term carne asada in Spanish translates to roasted or grilled meat in English.

Richer, grilled red meat dishes like carne asada burritos and barbacoa depend on spice levels, but a lightweight Malbec that is prominently fruity and refreshing is a safe bet. Any juicy blends with a decent amount of sweetness and soft tannins will do (too much complexity is wasted on a numb spiced-out tongue!)

What are carne asada ingredients? ›

Beef

Carne asada / Main ingredient

Seitan is the closest in texture and flavor but soy curls have a closer texture to carne asada than TVP (soya).

In my experience, flap meat is usually used for carne asada. It's thin, cooked well done, and usually just eaten with our hands by tearing the pieces of beef (unless being chopped up for tacos, burritos, etc). What is this? Skirt steak- this is the clear winner in my book, specifically outside skirt steak.

Whether you know it by its proper name or have seen it referred to as “London broil” at the grocery store or in certain restaurants, the lean flank steak delivers a strong beefy flavor and, when prepared and sliced properly, an unforgettable texture that sets it apart from other cuts.

Skirt and flank steaks are especially tough, so it's especially important to cut against the grain of the meat. They're used for similar dishes. Since both pieces of meat contain a similar beef flavor, they can be used interchangeably (such as with steak fajitas, London broil, steak salad, or carne asada tacos).

Carne asada is meat that has been marinated and grilled. So, technically if you marinate and grill some ground beef you would have carne asada.

Chipotle's carne asada is always made with skirt steak, ensuring that it's consistently juicy and tender. It's then cut into thin slices rather than cubes.