A carne asada platter is a traditional Mexican dish consisting of grilled meat, usually flank steak or skirt steak, served as the main course of a meal. Carne asada translates to “grilled meat” in Spanish. The thin cuts of beef are marinated in lime juice, garlic, and other spices before being grilled over an open flame or barbecue. The carne asada is then thinly sliced and served on a platter alongside warm corn or flour tortillas, beans, rice, guacamole, pico de gallo, and other traditional taco fillings so each person can assemble their own tacos using the grilled meat. It makes for a interactive, social, and flavorful meal.
Origins of Carne Asada
Carne asada has its origins in the cattle ranching and open-fire cooking traditions of Northern Mexico and what is now the Southwestern United States. Ranchers would grill beef over open mesquite or oak wood fires, seasoning the meat only with salt and pepper. The natural flavors of the quality cuts of meat were able to shine through when cooked over the wood fire. This style of simple seasoned and grilled beef is thought to have originated in the Mexican states of Sonora and Chihuahua before spreading in popularity throughout Mexico and into California, Texas, and the broader United States.
Cuts of Meat Used
Carne asada typically uses cuts of beef that are flavorful, marbled, and relatively thin so they can be quickly grilled over high heat. The most common cuts used are:
Skirt Steak
This thin, long cut of beef comes from the plate primal or inside skirt of the cow. It contains a lot of flavorful marbling while still being relatively affordable. When sliced across the grain, skirt steak has a loose, textured bite. It can be served whole or chopped.
Flank Steak
Flank steak comes from the bottom abdominal area of the cow and is another thin, fibrous, and flavorful cut. When sliced properly against the grain, it has a looser texture similar to skirt steak. Flank steak tends to be leaner than skirt steak.
Hanger Steak
This cut comes from the plate primal near the diaphragm of the steer. It has lots of marbling and a loose grain when sliced correctly. It has a robust beefy flavor and tender texture.
Flat Iron Steak
This shoulder cut has good beefy flavor and tends to be more tender than other cuts used for carne asada. It can make a good, more premium choice.
Arrachera
Arrachera refers to a skirt or flank steak commonly used for carne asada in Central Mexico. It can also refer to short ribs. The thin cuts are well-suited to grilling.
Bavette Steak
This long, thin cut comes from the bottom sirloin primal. It has loose grains when sliced properly and picks up robust flavor from marinades.
| Cut of Meat | Description |
|---|---|
| Skirt Steak | Thin, flavorful cut from the plate primal of the cow. Has good marbling. |
| Flank Steak | Fibrous cut from the bottom abdominal area. Tends to be leaner than skirt steak. |
| Hanger Steak | Cut near the diaphragm with lots of marbling and tender texture. |
| Flat Iron Steak | Flavorful shoulder cut that is more tender than other options. |
| Arrachera | Refers to a skirt or flank steak commonly used in Central Mexico. |
| Bavette Steak | Thin, fibrous cut from the bottom sirloin that picks up bold flavors. |
Marinades and Seasonings
Carne asada gets a lot of its flavor from a marinade that tenderizes the meat and infuses it with flavors. The most common marinade ingredients include:
Lime Juice
Fresh lime juice not only tenderizes the meat, but provides bright, citrusy flavors. Lime is a staple of authentic carne asada.
Orange Juice
Some carne asada marinades also include orange juice, which provides subtle sweetness to balance the lime.
Garlic
Chopped or minced garlic is another key component of a typical carne asada marinade, giving the meat aromatic flavor.
Cilantro
Fresh cilantro leaves lend grassy, herbal notes to the beef.
Chiles
Small amounts of minced chiles like jalapeño, serrano, or arbol can be used to make the marinade spicy.
Olive or Vegetable Oil
The oil helps the marinade coat and penetrate into the meat.
Spices
Common spices include cumin, oregano, chili powder, salt, and cracked black pepper.
Soaking Time
The meat should be allowed to marinate for at least 30 minutes and ideally 1-2 hours for the best flavor.
Grilling Technique
Grilling the carne asada correctly ensures it gets nicely charred on the outside while staying juicy inside:
High Heat
Use a hot grill, about 450-500°F if using a gas grill. This gives the meat a good sear.
Short Cook Time
Only grill for 2-4 minutes per side depending on thickness. Avoid overcooking.
Let Meat Rest
Letting the meat rest 5 minutes after grilling allows the juices to redistribute.
Slice Thinly Against the Grain
This ensures maximum tenderness when eating.
Keep Warm Tortillas Ready
Have a plate of warmed corn or flour tortillas ready to assemble into tacos.
Serving and Building Tacos
A classic carne asada platter includes all the fixings needed to build your own tacos:
Chopped Grilled Meat
The grilled and sliced steak is piled in the center of a serving platter.
Warm Tortillas
Corn or flour tortillas wrapped in a clean tea towel will stay warm and pliable.
Onions and Cilantro
Diced white onion, fresh cilantro leaves, lime wedges for squeezing.
Salsa
Options include pico de gallo, roasted tomato salsa, avocado salsa.
Other Fillings
Frijoles, rice, shredded lettuce, diced tomatoes, grated cheese, guacamole.
Hot Sauce
Hot sauces like Tapatio, Valentina, or Cholula allow custom spiciness.
To build a taco, take a warm tortilla and add a scoop of the grilled meat. Top with salsa, onions, cilantro, guacamole, or any other desired fillings. Squeeze over some lime juice. Fold up the taco and enjoy the incredible flavors! The meat also makes amazing burritos, nachos, quesadillas, or can be enjoyed on its own.
Variations
While traditional carne asada uses grilled beef, the dish has evolved to include some popular variations:
Carne Asada Chicken
Chicken breast or thighs pounded thin, marinated, and grilled. Provides a lighter option.
Al Pastor
Thinly sliced pork that is marinated in chiles, pineapple, and spices inspired by shawarma. Grilled on a rotisserie.
Carne Asada Fries
Chopped carne asada served over a base of french fries, topped with cheese, guacamole, and more.
Vegan Carne Asada
Uses sliced portobello mushrooms, seitan, jackfruit, or vegetables in place of meat.
| Carne Asada Variation | Ingredients |
|---|---|
| Carne Asada Chicken | Chicken marinated and grilled. |
| Al Pastor | Thin pork marinated with chiles and pineapple. |
| Carne Asada Fries | Chopped carne asada over fries and toppings. |
| Vegan Carne Asada | Uses mushrooms, seitan, jackfruit instead of meat. |
Accompaniments
Carne asada makes a full meal when paired with classic Mexican side dishes:
Frijoles
Refried pinto beans or whole beans like black or kidney.
Spanish Rice
Rice cooked in tomato sauce with onions, garlic, and spices.
Esquites
Grilled and chopped corn on the cob tossed with mayo, lime, chili powder.
Nopales
Grilled cactus paddles with lemon and salt.
Elotes
Grilled corn slathered in creamy chili-lime mayo and cotija cheese.
Guacamole
Fresh mashed avocados with lime juice, onions, tomatoes, cilantro.
Ceviche
Lime “cooked” raw shrimp, fish or scallops in a chili-citrus marinade.
Ensalada
A fresh salad like a cabbage slaw provides contrasting crunch.
Beverage Pairings
What you drink alongside the smoky, savory carne asada can really enhance the experience:
Mexican Beer
Crisp Mexican lagers like Corona, Pacifico, Modelo, Victoria, or Tecate.
Margaritas
On the rocks or frozen margaritas with lime, orange, mango. Try a spicy mango-habanero margarita.
Mexican Coke
Made with real cane sugar, it has a bolder flavor than American Coke.
Horchata
Sweet cinnamon rice milk drink.
Jamaica
Tart hibiscus flower agua fresca.
Micheladas
Beer cocktail with lime juice, chili-salt rim, ice.
Tequila and Sangrita
Alternate sips of repo tequila with the tomato-citrus sangrita chaser.
| Beverage | Description |
|---|---|
| Mexican Beer | Crisp lagers like Corona, Pacifico, Victoria. |
| Margaritas | On the rocks or frozen. Try mango-habanero. |
| Mexican Coke | Made with real cane sugar instead of corn syrup. |
| Horchata | Cinnamon rice milk agua fresca. |
| Jamaica | Sweet-tart hibiscus flower drink. |
| Micheladas | Beer cocktail with lime juice and chili rim. |
| Tequila and Sangrita | Alternate sips of tequila with tomato-citrus sangrita. |
Where to Find Authentic Carne Asada
For the very best carne asada, visit restaurants and regions known for their grilled meats:
Baja California
Northern Mexico border towns like Tijuana and Mexicali have excellent carne asada.
Sonora
The birthplace of carne asada. Try spots in cities like Hermosillo.
California
Regions like Southern California and the Central Valley with large Mexican populations.
Texas
Cities like El Paso, San Antonio, and Austin have great Tex-Mex carne asada.
Food Trucks
Taco trucks with mesquite grills often serve authentic carne asada tacos.
Carnicerias
Mexican butcher shops will have the right marinated meat ready to grill at home.
Backyard BBQs
Grilling carne asada with family and friends is a cherished tradition.
Conclusion
From its origins in Northern Mexico to its role in cuisine across North America today, carne asada is a celebrated tradition and methods for preparing it run deep. When done right with flavorful meat, fresh ingredients like limes and cilantro, and charcoal or wood grilling, carne asada delivers an incredible depth of flavor in every bite. The mix of savory, juicy meat with warm tortillas, fresh salsas and garnishes makes for a versatile and satisfying taco experience you can recreate at home. Though nothing quite compares to sizzling, smoky carne asada straight off a fiery Mexican grill outdoors on a beautiful day.