Carne Asada can differ depending where you get it. I have worked the street taco scene for a couple of years, and I have seen carne asada done different ways. I have seen wet and dry marinades to season the beef. Even though most food trucks that sell carne asada tacos cook the meat on a flat top, I still prefer over Mesquite lump charcoal. The Mesquite lump charcoal gives a strong smokey flavor. This recipe is universal for tacos, burritos and anything you wanna add carne asada to.
Carne Asada Dry Seasoning
2 tbsp Kosher Salt
1 tbsp New Mexico chili powder
1 tbsp California chili powder
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Black Pepper
1 tbsp Paprika
2 tbsp Lemon Pepper or Dehydrated Lemon Zest
2 tsp Oregano
1 tsp ground Cumin
2 tbsp Worchestershire sauce
3-4 lbs of flap meat or skirt steak
Pico de Gallo recipe
½ onion chopped
2 Roma Tomatoes chopped
½ cup chopped Cilantro
Start off by adding all of your ingredients into a spice grinder or small blender.
Blend slightly to break down the course ingredients like the kosher salt, black pepper and oregano. If you are using fine ingredients, there is no need to blend. Just mix well.
In a bowl, add your beef along with the juice of 1 lime and 2 tbsp of worchestershire sauce. Mix well into the beef and let sit for 5 minutes.
Over hot Mesquite lump charcoal or the charcoal of your choice, grill the meat to your preference. Carne asada is usually cooked all the way through, but medium or medium rare doesn't hurt it. But this is to your preference. All taco trucks and vendors I know cook the meat well done.
Chop and add to what you are making this for. I make this for tacos, burritos, plates, carne asada fries and even nachos. What ever you prefer, enjoy!
This video is a wet version, it is still good and is my go to if you have time to let it marinade. This wet marinade, I like to let sit for 24 - 48 hours before cooking.
You can get the recipe here Carne Asada Tacos