Como hacer Carne asada
Como hacer Carne asada is a medium Mexican recipe that serves 4. 820 calories per serving. Recipe by EL ASADORONGUI on YouTube.
Prep: 30 min | Cook: 1 hr 9 min | Total: 1 hr 54 min
Cost: $23.72 total, $5.93 per serving
Ingredients
- 4 pieces White Potatoes (peeled and quartered)
- 2 tablespoons Olive Oil (for coating potatoes)
- 1 tablespoon Worcestershire Sauce (adds umami to potatoes)
- 1 tablespoon Maggi Seasoning Sauce (Asian‑style seasoning)
- 1 teaspoon Salt (for potatoes and meats)
- ½ teaspoon Black Pepper (freshly ground)
- ½ teaspoon Garlic Powder (for potatoes and meats)
- 4 links Pork Sausages (remove casing before grilling)
- 2 pieces Ripe Avocados (for guacamole, ripe but firm)
- 1 tablespoon Lime Juice (freshly squeezed)
- 8 pieces Beef Short Ribs (Costillitas Wagui) (trimmed, about 1‑inch thick)
- 500 grams Thick Steak (Carne Gruesa) (such as skirt or flank steak, cut into 1‑inch strips)
- 1 piece Large Onion (thinly sliced for serving)
- 4 pieces Flour Tortillas (for quesadillas, can be warmed on grill)
Instructions
Prepare Potatoes
Wash, peel, and quarter the potatoes. In a bowl, toss them with olive oil, Worcestershire sauce, Maggi sauce, salt, pepper, and garlic powder. Wrap the seasoned potatoes tightly in aluminum foil and set aside.
Time: PT10M
Preheat Grill
Light the grill and preheat to medium‑high heat, about 400°F (200°C).
Time: PT10M
Temperature: 400°F
Grill Potatoes
Place the foil‑wrapped potatoes on the grill over indirect heat. Close the lid and cook for 40 minutes, turning once halfway through.
Time: PT40M
Temperature: 400°F
Prep Sausages
Slice each sausage lengthwise and carefully peel off the casing. Set the sausage halves aside.
Time: PT5M
Make Guacamole
Halve the avocados, remove pits, and scoop the flesh into a mixing bowl. Mash with a fork, add lime juice, a pinch of salt, and optional cilantro. Mix until slightly chunky.
Time: PT5M
Season Ribs
Sprinkle the beef short ribs with salt, pepper, and garlic powder on both sides.
Time: PT2M
Grill Ribs
Place the ribs directly over the hot grill. Grill for 2 minutes per side, flipping once, until nicely charred but still juicy.
Time: PT4M
Temperature: 400°F
Season Steak Strips
Season the steak strips with the same salt, pepper, and garlic powder mixture.
Time: PT2M
Grill Steak
Lay the steak strips on the grill. Cook 2 minutes per side, then flip each side once more (total four quick sears) to achieve a medium‑rare interior without drying out.
Time: PT8M
Temperature: 400°F
Grill Sausages
Place the sausage halves on the grill. Cook until golden brown, about 5 minutes total, turning as needed.
Time: PT5M
Temperature: 400°F
Warm Tortillas
Lay the flour tortillas on the grill for 30 seconds per side until warm and lightly toasted.
Time: PT2M
Temperature: 400°F
Assemble the Platter
On a large serving board, arrange sliced onion, grilled potatoes, ribs, steak strips, guacamole, sausage halves, and warm quesadillas. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 820
- Protein
- 45 g
- Carbohydrates
- 55 g
- Fat
- 45 g
- Fiber
- 8 g
Dietary info: High‑Protein, Contains Pork, Gluten‑Free option: use corn tortillas
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of White Potatoes: Sweet Potatoes
- Instead of Olive Oil: Vegetable Oil
- Instead of Worcestershire Sauce: Soy Sauce
- Instead of Maggi Seasoning Sauce: Soy Sauce
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Pork Sausages: Chicken Sausages
- Instead of Lime Juice: Lemon Juice
- Instead of Beef Short Ribs (Costillitas Wagui): Beef Short Ribs
- Instead of Thick Steak (Carne Gruesa): Flank Steak
- Instead of Flour Tortillas: Corn Tortillas
Equipment Needed
- Grill
- Tongs
- Spatula
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Aluminum Foil
- Serving Board
- Masher or Fork
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Wrapping and sealing the potatoes in foil to retain steam.
- Removing the casing from the sausages to ensure even grilling.
- Grilling the meat quickly over high heat to achieve a seared exterior while keeping the interior juicy.
- Mashing the avocados just enough to keep texture and covering the guacamole to prevent browning.
Chef Tips from the Video
- Use charcoal for a smoky flavor that complements the meat.
- Let the grilled meats rest for a few minutes before slicing to retain juices.
- Add a pinch of smoked paprika to the potato seasoning for extra depth.
Troubleshooting
Potatoes are still firm after 40 minutes.
Increase grill temperature slightly or leave the foil packet on the grill for an additional 5‑10 minutes.
Meat turns out dry.
Do not overcook; keep searing time to 2 minutes per side and let the meat rest 3 minutes before slicing.
Guacamole turns brown.
Press plastic wrap directly onto the surface of the guacamole to limit air exposure, and add a little extra lime juice.
Storage
Refrigerator: Store leftover potatoes, meat, and guacamole in airtight containers for up to 3 days.
Freezer: Cooked meat can be frozen for up to 2 months; thaw before reheating.
Room temperature: Tortillas and uncooked potatoes can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Season the ribs and steak up to 2 hours ahead and keep refrigerated.
- Prepare guacamole and cover tightly with plastic wrap; it stays fresh for 12 hours.
- Wrap potatoes in foil and store in the fridge; they can be grilled directly from cold.
Frequently Asked Questions
What is the cultural significance and history of Carnita Asada in Mexican cuisine?
Carnita Asada reflects Mexico's tradition of communal grilling, where families gather around a fire to enjoy seasoned meats, potatoes, and fresh guacamole. The dish combines elements of classic carne asada with rustic side dishes, celebrating outdoor cooking and festive gatherings.
What are the traditional regional variations of Carnita Asada in Mexico?
In northern Mexico, Carnita Asada often features beef short ribs and skirt steak, while southern regions may use pork shoulder or add chilies to the seasoning. Some areas serve it with corn tortillas instead of flour, and the guacamole may include roasted tomatillos.
How is Carnita Asada traditionally served in Mexican celebrations?
It is typically presented on a large wooden board with sliced onions, lime wedges, fresh cilantro, and warm tortillas. Guests assemble their own tacos, adding guacamole, salsa, and sometimes pickled vegetables, making it a social, hands‑on meal.
What occasions or celebrations is Carnita Asada traditionally associated with in Mexican culture?
Carnita Asada is popular at birthdays, holidays like Día de los Muertos, and weekend family gatherings. The communal grilling style makes it ideal for outdoor parties and festive events.
What authentic ingredients are essential for traditional Carnita Asada versus acceptable substitutes?
Traditional ingredients include beef short ribs, skirt steak, white potatoes, fresh avocados, lime, and Mexican seasonings like garlic powder and Maggi sauce. Substitutes can include pork ribs, chicken thighs, sweet potatoes, or corn tortillas for those with dietary restrictions.
What other Mexican dishes pair well with Carnita Asada?
Carnita Asada pairs beautifully with Mexican rice, refried beans, fresh pico de gallo, and a side of grilled corn (elote). A chilled agua fresca or a light cerveza balances the rich grilled flavors.
What are the most common mistakes to avoid when making Carnita Asada at home?
Common errors include over‑cooking the meat, not sealing the potatoes properly in foil, and forgetting to remove sausage casings, which can cause uneven browning. Also, avoid crowding the grill; give each piece space for proper sear.
Why does this Carnita Asada recipe use short, high‑heat grilling instead of a longer low‑heat roast?
High‑heat grilling creates a flavorful char and keeps the interior juicy, which is essential for the quick‑cooking steak and ribs. A low‑heat roast would dry out the thin cuts and lose the characteristic smoky crust.
Can I make Carnita Asada ahead of time and how should I store it?
Yes. Season the meats and wrap the potatoes a few hours ahead; keep them refrigerated. After grilling, store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the grill or in a skillet.
What texture and appearance should I look for when grilling the steak for Carnita Asada?
The steak should develop a dark, caramelized crust on the outside while remaining pink‑red in the center. It should be slightly firm to the touch but not hard, indicating a perfect medium‑rare.
What does the YouTube channel EL ASADORONGUI specialize in?
The YouTube channel EL ASADORONGUI specializes in outdoor grilling, barbecue techniques, and Mexican‑style meat dishes, offering energetic tutorials that focus on bold flavors and practical grilling tips.
How does the YouTube channel EL ASADORONGUI's approach to Mexican grilling differ from other cooking channels?
EL ASADORONGUI emphasizes high‑energy presentation, real‑time grilling on open flames, and a focus on hearty, meat‑centric plates. Unlike many studio‑based channels, they often film on outdoor grills, showcasing authentic smoke and flame techniques.
Last updated: September 6, 2026
