Carne Asada Recipe

Ingredients

• 0.25 bunch Fresh Cilantro (roughly 1/4 bunch, stems removed)
• 1 tablespoon Black Pepper (freshly ground)
• 1.5 tablespoons Kosher Salt
• 1 teaspoon Ground Cumin
• 1 tablespoon Chipotle Chili Powder (or regular chili powder)
• 1 tablespoon Mexican Oregano
• 0.25 teaspoon Ground Clove
• 4 cloves Garlic (peeled)
• 5 tablespoons Olive Oil (extra virgin, divided (1 tbsp for paste, 1/4 cup for wet mix))
• 0.5 cup Red Wine Vinegar
• 0.33 cup Orange Juice (freshly squeezed)
• 0.33 cup Lime Juice (freshly squeezed)
• 8 oz Mexican Beer (Negro Modelo) (about half a 12‑oz bottle)
• 1 whole Fresh Lime (juiced and sliced)
• 0.5 whole Fresh Orange (cut into wedges and added to the bag)
• 2 lb Flap Beef (Carne Asada Cut) (thinly sliced, can substitute flank steak or skirt steak)
• 8 pieces Flour Tortillas (2 per taco, warmed)
• 1 large Avocado (sliced for topping)
• 2 medium Tomatoes (diced for salsa)
• 0.5 large White Onion (finely chopped for salsa)
• 1 whole Jalapeño Pepper (seeded and minced for salsa)
• 4 oz Cotija Cheese (crumbled, optional)

Instructions

1. Make the herb‑garlic paste

   Combine cilantro, black pepper, kosher salt, cumin, chipotle chili powder, Mexican oregano, ground clove, garlic and 1 tbsp olive oil in the mortar and pestle. Grind until a smooth paste forms.

   Time: PT5M

2. Prepare the wet marinade

   In the glass bowl whisk together 1/4 cup olive oil, red wine vinegar, orange juice, lime juice and the 8 oz of beer until combined.

   Time: PT3M

3. Combine paste with wet ingredients

   Add the herb‑garlic paste to the wet mixture, stirring until fully incorporated. Stir in the juice of one fresh lime and the wedges of half an orange.

   Time: PT2M

4. Marinate the beef

   Place the 2 lb of flap beef into a large zip‑top bag. Pour the complete marinade over the meat, seal the bag and massage gently to coat all surfaces. Refrigerate for 4 hours (or 1–6 hours for a quicker turnaround).

   Time: PT2M

5. Preheat the grill

   Fill a charcoal chimney with charcoal, light it, and let the coals become white‑hot (about 15 minutes). Dump the coals into the grill for a searing hot fire.

   Time: PT15M

   Temperature: 500°F

6. Grill the carne asada

   Place the marinated beef directly over the hottest part of the grill. Sear each side for 2–3 minutes, aiming for medium‑rare and a nice char. Remove and let rest 2 minutes before slicing against the grain.

   Time: PT5M

   Temperature: 500°F

7. Warm the tortillas

   Stack two flour tortillas and place them on the grill for about 30 seconds per side, just until pliable and lightly toasted.

   Time: PT2M

   Temperature: 500°F

8. Prepare fresh salsa

   In a small bowl combine diced tomatoes, chopped white onion, minced jalapeño, chopped cilantro, a squeeze of lime, and a pinch of salt. Mix gently.

   Time: PT5M

9. Assemble the tacos

   On each warmed tortilla layer, add sliced carne asada, sliced avocado, a spoonful of fresh salsa, a sprinkle of cotija cheese and extra cilantro if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g

Ingredient Substitutions

• Instead of Fresh Cilantro: Parsley
• Instead of Black Pepper: White pepper
• Instead of Kosher Salt: Sea salt
• Instead of Ground Cumin: Coriander powder
• Instead of Chipotle Chili Powder: Ancho chili powder
• Instead of Mexican Oregano: Regular oregano
• Instead of Ground Clove: Allspice (use half amount)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Olive Oil: Vegetable oil
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Orange Juice: Mandarin juice
• Instead of Lime Juice: Lemon juice
• Instead of Mexican Beer (Negro Modelo): Any lager, Water
• Instead of Fresh Lime: Lime zest
• Instead of Fresh Orange: Additional lime
• Instead of Flap Beef (Carne Asada Cut): Flank steak, Skirt steak
• Instead of Flour Tortillas: Corn tortillas (gluten‑free)
• Instead of Avocado: Guacamole
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of White Onion: Red onion
• Instead of Jalapeño Pepper: Serrano pepper
• Instead of Cotija Cheese: Feta cheese

Equipment Needed

• Mortar and Pestle (volcanic rock)
• Large Glass Bowl
• Zip‑Top Plastic Bag
• Charcoal Chimney
• Grill (Charcoal)
• Tongs
• Sharp Chef Knife
• Cutting Board
• Small Mixing Spoon

Critical Steps — Do Not Skip

• Grinding the herb‑garlic paste to a smooth consistency.
• Marinating the meat for the proper time (1–6 hours, not overnight).
• Achieving a searing hot grill (≈500°F) for a quick char.

Chef Tips from the Video

• Slice the rested meat against the grain for maximum tenderness.
• Let the meat rest 2 minutes after grilling to retain juices.
• Use a volcanic‑rock mortar for a deeper flavor extraction, but a food processor works fine in a pinch.

Troubleshooting

Storage

Refrigerator: Store leftover meat in an airtight container for up to 3 days.

Freezer: Freeze cooked meat in a zip‑top bag for up to 2 months.

Room temperature: Tortillas and fresh salsa can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Marinate the beef up to 6 hours ahead; keep refrigerated.
• Prepare the salsa a day before and store covered in the fridge.
• Grill the meat, slice, and store in a sealed container; reheat briefly on the grill before serving.

Frequently Asked Questions