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Carne asada served with tortilla and salad
Sliced Carne Asada with fresh tortillas

Carne asada

Author: Flavelo
Recipes Main Courses
Carne Asada is the pride of northern Mexico, the soul of BBQ parties. The name means 'roasted meat', but the essence lies in the citrusy-cumin marinade, which not only flavours the beef but makes it incredibly tender. Slicing the smoky meat thin and eating it wrapped in a fresh, warm tortilla with spicy salsa and cooling coriander is the joy of life itself.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Grill or griddle pan: For charring.
  • Citrus juicer: For fresh juices.

Allergen Information

⚠️ Cereals containing gluten (if using flour tortillas)

Instructions

1 ✓

Mix the marinade: lime juice, orange juice, olive oil, crushed garlic, chopped coriander (including stalks), cumin, salt, pepper, and chopped chilli.

Tip: Coriander stalks are full of flavour; don't throw them away, chop them into the marinade!
2 ✓

Pat the meat dry, place in the marinade, and coat thoroughly. Leave in the fridge for 1-2 hours (but no more than 4).

Tip: Acidic marinade loosens meat fibres, but if left too long, the meat surface 'cooks' and becomes mushy.
3 ✓

Remove the meat, pat off most of the marinade (to prevent burning). Heat the grill until scorching hot. Cook the meat for 4-5 minutes per side until it gets dark grill marks.

Tip: Wet meat doesn't sear, it steams. Using kitchen paper is crucial for the Maillard reaction (browning).
4 ✓

Remove from the grill and rest on a board for 10 minutes. Slice thinly against the grain.

Tip: If you cut with the grain, the meat stays tough. Cutting across shortens the fibres, making the bite tender.
5 ✓

Warm the tortillas on the grill for 30 seconds. Fill with the meat and your favourite toppings.

Tip: Cold tortillas break. Warming them restores their flexibility.

Recipe FAQ

The meat is too sour.
You left it in the marinade too long. Citrus juice over-tenderises meat in 4-6 hours; 1-2 hours is ideal.
What should I serve it with?
Guacamole, pico de gallo (fresh salsa), sour cream, and lime wedges.

Ingredients

  • 600 g Beef sirloin or ribeye
  • 2 tbsp Fresh lime juice
  • 100 ml Fresh orange juice
  • 3 tbsp Olive oil
  • 4 cloves Garlic (crushed)
  • 1 bunch Fresh coriander
  • 1 tsp Ground cumin
  • 1 whole Chilli pepper (e.g. Jalapeño)
  • 1 tsp Salt
  • 1 pinch Pepper
  • 8 pcs Corn or flour tortillas