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Carne Asada Recipe

Anyone ever CRAVE a good beef recipe! In my house, we sure do, especially since my husband doesn’t eat chicken! Yes, you read that right doesn’t eat chicken! Strange I know but after 13 years of marriage I’ve adjusted.

Both my husband and I grew up in Southern California and are LOVERS of good Mexican food. Besides ground beef tacos my husbands close second favorite Mexican main dish would have to be carne asada tacos. Years ago I created a recipe for carne asada using balsamic vinegar, chipotle Tabasco, brown sugar, salt, and pepper.

While, that recipe is good my husband wanted to try to come up with something more authentic. This recipe has a mixture of citrus juices, spices and sugar. The citrus juices help to break down the meat so the meat is more receptive to the spices that are used. 

Other Mexican recipes:

Refried Beans

Spanish Rice


Carne Asada
Serves 4
A mix of slightly sweet, tangy and spicy marinade on flap meat (beef) to grill to perfection for Carne Asada tacos.
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911 calories
37 g
231 g
57 g
65 g
17 g
356 g
1106 g
30 g
2 g
31 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 911
Calories from Fat 512
% Daily Value *
Total Fat 57g
Saturated Fat 17g
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 27g
Cholesterol 231mg
Sodium 1106mg
Total Carbohydrates 37g
Dietary Fiber 2g
Sugars 30g
Protein 65g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lbs. flap meat (or skirt steak)
  2. 1/2 cup brown sugar
  3. 1/4 cup lime juice
  4. 1/4 cup orange juice
  5. 1/4 cup soy sauce
  6. 1/4 cup olive oil
  7. 7 cloves of garlic, minced
  8. 1 onion, diced
  9. 1 tbsp chili powder
  10. 1 tbsp dried oregano
  11. 1 tbsp ground cumin
  12. 1/2 tsp chipotle powder
  1. Place the meat in a gallon size zip top bag. In a medium size bowl mix together the rest of the ingredients and pour on top of the meat in the bag. Close the bag up making sure to get out as much air as possible. Place the bag in the refrigerator and let the meat marinate for at least 4 hours (can marinate up to two days!).
  2. When you are ready to grill the meat you'll want to pre-heat the grill so the meat has less opportunity to stick. Grill the meat on medium/high heat for 4-5 minutes per side for a medium/medium rare doneness. Of course always cook your meat to your preferred doneness. Always let your meat rest before you cut into it! I wrap my meat in foil and let it rest for 10-15 minutes on the counter before I cut it.
  3. If you would like to use the marinade to dress your meat once it is cooked place the marinade in a microwave safe bowl and cook on high for 2 minutes to make sure it is cooked. You can also achieve this on the stove top just make sure the marinade comes to a rolling boil!
  1. TIPS: If your meat is still sticking to the grill it is not ready to flip, the meat will release itself when it is ready to flip.
  2. If you don't have an outdoor BBQ you can always use your broiler in your oven on high. Place the meat on a cookie sheet and place under broiler and again 4-5 minutes per side. You will need to watch it to make sure it doesn't burn!! Also if you put foil down on your cookie sheet before you broil, it will make clean up a lot easier and faster!
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