What Is Carne Asada—and How Do You Make It At Home?

Mexican street tacos are the epitome of comfort food. They’re bursting with flavor, and they can be an affordable dinner for families. Plus, taco meat is high in protein and other nutrients. There are a few types of street tacos to choose from at most places, such as al pastor, carnitas, and birria, but carne asada is one of the most popular options.

So, what is carne asada, exactly? It’s meaty, savory, and packed with spices, but there’s much more to it than that. Keep reading for a tell-all on this Mexican cuisine classic.

What Is Carne Asada?

Carne asada is a Latin American dish that directly translates to “grilled meat.” It originated in Northern Mexico, but carne asada is now popular all around the world. It’s a staple in Colombia, for example.

The meat-based dish is made with beef that’s been thinly sliced, marinated for hours, and cooked on a grill. Carne asada is typically made with lean cuts of beef, such as skirt steak or flank steak, which are best for getting a thin slice. If you’re wondering how carne asada tastes, it has a citrusy flavor from the marinade, but gets a smoky char from the grill. It also features Mexican flavors from ingredients like lime juice, garlic, onion, and peppers.

Carne asada is often confused with steak, but they are not the same thing. Regular steak tends to be thicker, while carne asada is thinner and oftentimes more flavorful since it’s marinated for a longer period of time.

Making carne asada takes some time and preparation, but it’s worth it for the myriad of ways you can eat it. It’s a versatile main dish that can be served on tacos, burritos, burrito bowls, and even fries.

What’s in Carne Asada Marinade?

Much goes into making a good carne asada. You need to choose the right cut of beef, marinate it for several hours, cook it on the grill, and slice it into thin strips. You can master the other steps, but without the right marinade, your carne asada could come out dry, too acidic, or frustratingly plain.

Classic carne asada marinade usually contains the following ingredients: citrus juice, oil, salt, sugar, garlic, cilantro, onion, chiles and/or peppers, and various spices. Each ingredient has a specific role. The oil helps the meat brown on the grill, and helps the marinade coat the meat. Carne asada should have some acidity, which is accomplished by orange, lemon, and/or lime juice. Aromatics like garlic and onion add flavor, as do chiles, peppers, cilantro, and spices. Salt is a necessity, and some say that salt is all you need to make carne asada if you’re using high-quality meat. Others get experimental and use soy sauce to add saltiness and umami. Finally, sugar balances out the salty and acidic ingredients.

To marinate carne asada, mix all of the ingredients together, except for the steak. Pour the mixture over the meat and let it marinate in the refrigerator for up to eight hours. A minimum of one to two hours is recommended, but if you leave it for too long, it can get mushy.

What Are Carne Asada Fries?

Carne asada is mainly associated with tacos and burritos, but it’s a versatile dish nonetheless. One of its more surprising—yet popular—uses is over fries. Like nachos, French fries create a base to pile on toppings. You can add your favorite toppings like carne asada, salsa, guacamole, sour cream, cheese, jalapeño slices, etc. Eat your carne asada fries with a fork, or simply use said fries as vessels for the carne asada. The choice is yours!

Carne Asada Recipe

Now that you know pretty much everything there is to know about carne asada, it’s time to try making it! Follow this recipe below:

Ingredients

• 2 lbs skirt or flank steak
• 1 jalapeño, seeded and minced
• ¼ cup vegetable oil
• Juice of 1 orange
• Juice of 1 lime
• 4 cloves of garlic, minced
• ¾ cup cilantro
• 2 tablespoons vinegar
• ¼ teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Inspect the steak for excess fat and remove any if needed. Flank steak is leaner and will have less fat to trim.
2. Set the steak aside, and mix the remaining ingredients in a bowl to create a marinade.
3. Place the steak in a container or plastic bag, and pour the marinade over it. Ensure that all of the meat is coated with the marinade. Allow it to sit in the refrigerator for at least 1-2 hours, and up to 8 hours.
4. Preheat an outdoor grill to high heat, around 400-450 degrees. 
5. Remove the steak from the marinade, discarding any excess liquid. Place the steak directly on the grill grates for several minutes on each side. The cook time can vary depending on your grill and the thickness of the meat, but cook each side for about 4-12 minutes. Skirt steak will cook faster than flank steak. It’s done when the thickest part of the steak reaches a safe internal temperature, which is at least 145 degrees, per the USDA.
6. Remove the steak from the grill and place it on a cutting board or solid surface to rest. Allow it to rest for about 10 minutes while the juices recirculate through the meat, ensuring every bite is juicy.
7. To get the cleanest cut, slice the meat against the grain. It’s a small but significant detail that will help ensure the meat doesn’t fall apart.
8. Grab your tortillas and toppings of your choice. Carne asada doesn’t need much to shine. A simple corn tortilla filled with carne asada, white onions, cilantro, and lime juice is plenty, but toppings like salsa, guacamole, sour cream, cheese, and jalapeños will bring even more flavor and texture.