Chipotle’s Carne Asada recipe ️
Chipotle’s Carne Asada 🥩 recipe ⬇️ is a medium Mexican recipe that serves 4. 250 calories per serving. Recipe by Alex Rios on YouTube.
Prep: 2 hrs 25 min | Cook: 8 min | Total: 2 hrs 48 min
Cost: $13.74 total, $3.44 per serving
Ingredients
- 1.5 lb Skirt Steak (trim excess fat, cut against the grain after cooking)
- 2 Tbsp Olive Oil (extra virgin preferred)
- 3 Tbsp Lime Juice (freshly squeezed)
- 1 Tbsp Chipotle Peppers in Adobo Sauce (finely chopped)
- 2 cloves Garlic (minced)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Salt (kosher or sea salt)
- 1/2 tsp Black Pepper (freshly ground)
- 2 Tbsp Fresh Cilantro (chopped, optional garnish)
Instructions
Prepare Marinade
In a mixing bowl combine olive oil, lime juice, chopped chipotle pepper, minced garlic, cumin, oregano, salt, and black pepper. Whisk until smooth.
Time: PT10M
Marinate the Steak
Place the skirt steak in a zip‑top bag, pour the marinade over it, seal, and massage to coat evenly. Refrigerate for at least 2 hours, preferably overnight.
Time: PT2H
Preheat Grill
Heat the grill or grill pan over medium‑high heat until it reaches about 450°F.
Time: PT5M
Temperature: 450°F
Grill the Steak
Remove steak from the bag, let excess liquid drip off, and place on the hot grill. Cook 4 minutes per side for medium‑rare, or until internal temperature reaches 130‑135°F.
Time: PT8M
Temperature: 450°F
Rest the Steak
Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes.
Time: PT5M
Slice Against the Grain
Identify the grain direction, then slice the steak thinly across the grain at a 45‑degree angle.
Time: PT5M
Portion for Meal Prep
Divide the sliced carne asada into four airtight containers. Add optional cilantro garnish. Store in the refrigerator for up to 4 days.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Gluten-Free, High-Protein, Low-Carb
Ingredient Substitutions
- Instead of Skirt Steak: Flank steak, Fajita steak
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Lime Juice: Lemon juice
- Instead of Chipotle Peppers in Adobo Sauce: Chipotle powder, Smoked paprika
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Ground Cumin: Coriander powder
- Instead of Dried Oregano: Mexican oregano
- Instead of Salt: Soy sauce (reduce other salt)
- Instead of Black Pepper: White pepper
- Instead of Fresh Cilantro: Parsley
Equipment Needed
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Zip‑Top Bag
- Grill or Grill Pan
- Tongs
- Meat Thermometer (optional)
Critical Steps — Do Not Skip
- Cut the steak against the grain after cooking
- Marinate for at least 2 hours (preferably overnight)
- Grill on a hot surface (≈450°F) to achieve a good sear
- Rest the steak before slicing
Chef Tips from the Video
- Pat the steak dry before grilling for a better sear.
- Use a meat thermometer for precise doneness.
- Add a splash of orange juice to the marinade for a subtle sweetness reminiscent of Chipotle’s version.
Troubleshooting
Steak is tough after cooking.
Ensure you cut the steak thinly against the grain and do not overcook; aim for medium‑rare internal temperature.
Marinade tastes bland.
Add extra lime juice or a pinch more chipotle/adobo sauce; let it marinate longer.
Steak sticks to the grill.
Make sure the grill is fully preheated and lightly oil the grates or grill pan before adding the steak.
Storage
Refrigerator: Up to 4 days in airtight containers
Freezer: Up to 2 months (freeze cooked slices in freezer‑safe bags)
Room temperature: Do not store at room temperature
Make-Ahead Tips
- Marinate the steak overnight for deeper flavor.
- Cook all steak at once and store in portioned containers for the week.
- Reheat gently in a skillet over low heat or in the microwave covered with a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of Chipotle's Carne Asada in Mexican-inspired fast‑casual cuisine?
Chipotle popularized a simplified, fast‑casual version of traditional Mexican carne asada, using skirt steak marinated in lime‑chipotle flavors. It reflects the broader trend of bringing authentic Mexican street‑food flavors to mainstream American dining.
What are the traditional regional variations of carne asada in Mexican cuisine?
In Mexico, carne asada varies by region: Baja‑style uses thinly sliced flank or skirt steak grilled over charcoal, often served with guacamole; Yucatán versions incorporate sour orange juice and achiote; Northern styles favor larger cuts like ribeye with a simple salt‑pepper rub.
How is authentic carne asada traditionally served in Mexico?
Authentic carne asada is usually served sliced on warm corn tortillas with fresh cilantro, onions, lime wedges, and salsa. It can also appear as a main dish alongside rice, beans, and grilled vegetables.
What occasions or celebrations is carne asada traditionally associated with in Mexican culture?
Carne asada is a staple at family gatherings, weekend barbecues, and celebrations such as birthdays, fiestas, and religious holidays. It’s often the centerpiece of a communal outdoor meal.
How does carne asada fit into the broader Mexican cuisine tradition?
Carne asada showcases the Mexican love for grilled meats, simple marinades that highlight citrus and smoky flavors, and the communal way food is shared. It complements staples like beans, rice, and fresh salsas.
What are the authentic traditional ingredients for carne asada versus acceptable substitutes?
Traditional carne asada uses skirt or flank steak, lime juice, orange juice, garlic, cilantro, and sometimes achiote. Acceptable substitutes include flank steak for skirt, lime juice for orange, and chipotle in adobo for a smoky heat.
What other Mexican dishes pair well with Chipotle‑style carne asada?
Pair it with Mexican rice, black or pinto beans, fresh pico de gallo, guacamole, grilled corn (elote), or a side of queso fresco for a complete Mexican‑inspired meal.
What makes Chipotle's carne asada special or unique in the fast‑casual Mexican market?
Chipotle’s version stands out for its consistent flavor profile—bright lime, smoky chipotle, and a quick marination that delivers a tender, juicy steak that works across bowls, tacos, and burritos while keeping costs low.
What are the most common mistakes to avoid when making Chipotle‑style carne asada at home?
Common mistakes include over‑marinating (which can make the meat mushy), cooking the steak too long (resulting in toughness), and cutting the steak with the grain instead of against it. Also, neglecting to let the steak rest before slicing reduces juiciness.
Why does this recipe use a hot grill (≈450°F) instead of a lower temperature pan?
A high heat creates a quick sear that locks in juices and replicates the charred flavor of a commercial grill. Lower temperatures would steam the meat, losing the signature smoky crust.
Can I make Chipotle's carne asada ahead of time and how should I store it?
Yes. Marinate the steak overnight, grill it, let it rest, slice, and store in airtight containers in the refrigerator for up to four days. For longer storage, freeze the cooked slices and reheat gently before serving.
What does the YouTube channel Alex Rios specialize in?
The YouTube channel Alex Rios focuses on practical home‑cooking tutorials, especially copycat restaurant recipes and meal‑prep strategies that help viewers save money while enjoying restaurant‑style meals at home.
How does the YouTube channel Alex Rios' approach to Mexican cooking differ from other cooking channels?
Alex Rios emphasizes cost‑effective meal prep, detailed technique explanations (like cutting steak against the grain), and insider tips from his experience working in fast‑casual Mexican restaurants, setting his content apart from generic recipe channels.
Last updated: August 29, 2026
