Carne Asada
Bring the flavors of your favorite taqueria home with this authentic carne asada recipe. Skirt steak is marinated in a rich blend of dried chiles, citrus juices, garlic, cilantro, and spices, then grilled over high heat until perfectly charred and juicy. Slice it thin and serve with warm tortillas, fresh toppings, and extra salsa for an unforgettable meal.
Ingredients
- 3 whole dried ancho chiles, stems and seeds removed
- 3 whole dried guajillo chiles, stems and seeds removed
- 2 whole chipotle peppers in adobo sauce
- 3/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons dark brown sugar
- 1 small bunch fresh cilantro, leaves and tender stems only, divided
- 6 medium garlic cloves
- 1 tablespoon whole cumin seeds, toasted and ground
- 1 teaspoon whole coriander seeds, toasted and ground
- Kosher salt, to taste
- 2 pounds skirt steak, trimmed and cut into 5- to 6-inch lengths
- Warm corn or flour tortillas, for serving
- Lime wedges, for serving
- Diced onion, for serving
- Fresh cilantro, for serving
- Avocado slices, for serving
Instructions
- Place the dried ancho and guajillo chiles on a microwave-safe plate and microwave for 10 to 20 seconds until fragrant and pliable.
- Add the chiles to a blender along with the chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, brown sugar, half of the cilantro, garlic, cumin, and coriander. Blend until smooth and season with kosher salt to taste.
- Transfer half of the sauce to a sealed container and refrigerate for serving later. Place the remaining sauce in a large bowl and stir in an additional 2 teaspoons of kosher salt.
- Coat each piece of skirt steak thoroughly with the marinade and transfer to a large resealable bag. Pour in any remaining marinade, remove excess air, and seal the bag. Refrigerate for at least 3 hours and up to 12 hours.
- Remove the reserved salsa from the refrigerator before cooking. Prepare a charcoal or gas grill for high-heat cooking and lightly oil the grates.
- Remove the steaks from the marinade and wipe away excess marinade. Place directly over high heat and grill, turning occasionally, until well charred and cooked to your preferred doneness, about 5 to 10 minutes total.
- Transfer the steaks to a cutting board and allow them to rest for 5 minutes.
- Slice the steak thinly against the grain and serve immediately with the reserved salsa and your favorite toppings.
Serving Tips
Serve carne asada with warm corn or flour tortillas, diced onion, fresh cilantro, avocado slices, and fresh lime wedges. The reserved salsa makes an excellent finishing sauce and can also be drizzled over burrito bowls, nachos, quesadillas, or salads. For the most tender bite, always slice the steak thinly against the grain before serving.
