Flavorful & Easy Carne Asada Seasoning Recipe – Ready in 5 Mins!

Back to when I was a little girl, barely tall enough to see over the kitchen counter, watching my grandmother work her magic with spices. The aromas coming from her kitchen were amazing, especially when she made carne asada. The smell alone made my mouth water!

Her carne asada seasoning was famous in our family, and now I make it all the time at home. My daughters, ask for it constantly! This isn’t just any carne asada seasoning; it’s a mix of family tradition, love, and just the right amount of spice. It’s perfect for any meal.

I’m so happy to share our family’s Carne Asada Seasoning recipe with you. I hope you enjoy making it and sharing it with your family and friends. This seasoning is great for backyard barbecues, simple weeknight dinners, or any time you want a truly delicious meal.

Why this Carne Asada Seasoning is Special

This carne asada seasoning isn’t just a bunch of spices thrown together; it’s a taste of home for me. It’s a recipe that’s been passed down and made even better over the years.

It’s super quick and easy to make, and it adds a ton of flavor to any kind of beef. We use it at all our family barbecues. Every time I make it, it reminds me of being a little girl in my grandmother’s kitchen.

Ingredients and Equipment to make Carne Asada Seasoning

For this carne asada seasoning, I try to use the freshest ingredients I can find. It really makes a difference in the flavor! Here’s what you’ll need:

• 2 tablespoons chili powder: This gives the seasoning its beautiful red color and a warm, earthy flavor.
• 1 tablespoon ground cumin: Cumin adds a smoky, savory depth.
• 1 tablespoon smoked paprika: Smoked paprika brings a rich, smoky flavor.
• 1 tablespoon garlic powder: Garlic powder provides that classic savory garlic taste.
• 1 tablespoon onion powder: Onion powder adds a bit of sweetness and depth.
• 1 tablespoon dried oregano: Oregano gives a touch of earthy, slightly bitter flavor.
• 1 teaspoon salt: Salt enhances all the other flavors.
• 1 teaspoon black pepper: Black pepper adds a little bit of heat.
• 1/2 teaspoon cayenne pepper (optional): If you like a little extra kick, add cayenne pepper for some heat.

Spices for the Perfect Carne Asada Seasoning

I like to buy my spices in small quantities to ensure they’re fresh. Look for vibrant colors and strong aromas. Store your spices in airtight containers in a cool, dark place to keep them fresh for longer. Freshly ground spices will always give you the best flavor.

Tools you need to prepare the Carne Asada Seasoning

You don’t need any fancy equipment for this recipe! Just a few basic kitchen tools:

• Measuring spoons and cups
• Small mixing bowl
• Whisk or fork
• Airtight container for storage
• Grill (gas or charcoal)
• Grill tongs
• Meat thermometer

Ingredient Substitutions

If you’re missing an ingredient or have dietary restrictions, here are a few substitutions you can try:

• No smoked paprika? Use regular paprika, but you’ll miss out on the smoky flavor.
• Want it spicier? Add more cayenne pepper, or a pinch of chili flakes.
• Watching your sodium? Reduce the amount of salt, or use a salt substitute. You can also add a squeeze of lime juice at the end to brighten the flavor.

Making the Carne Asada Seasoning

Making this carne asada seasoning is incredibly simple. It’s just a matter of measuring and mixing, but the flavor it creates is anything but basic!

First, gather all your spices. It’s always a good idea to double-check that you have everything before you start. I’ve learned that lesson the hard way a few times!

Mixing the Dry Ingredients

In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne pepper (if using). My grandma always taught me to whisk the spices together gently for a good minute or two. This ensures that everything is evenly distributed and prevents any clumping. This is her secret to a perfectly balanced blend.

Tips for a Deeper Flavor

For an even richer flavor, you can try toasting the spices before grinding them (if you’re using whole spices). Just heat them in a dry skillet over medium heat until fragrant. Be careful not to burn them! You can also add a teaspoon of lime or orange zest to the mix for a bright, citrusy note. My girls, Lily and Mia, especially love it when I add a touch of orange zest.

Storing Your Carne Asada Seasoning

Once you’ve mixed the spices, store the carne asada seasoning in an airtight container in a cool, dark, and dry place, like your pantry. This will keep it fresh for up to six months. Although, in my house, it never lasts that long! I usually make a new batch every couple of months to ensure maximum flavor. I like to use small glass jars with tight-fitting lids for storage. They are easy to see through and keep the spices fresh.

Grilling the Perfect Carne Asada

Now that you have your carne asada seasoning ready, it’s time to fire up the grill! Grilling carne asada is an art, but with a few simple tips, you can achieve perfect results every time.

Preparing the Meat

I prefer to use flank steak or skirt steak for carne asada. These cuts are flavorful and cook quickly. If you can’t find those, a thinly sliced sirloin or hanger steak will also work. Pat the steak dry with paper towels. This helps the seasoning adhere better and allows the meat to brown beautifully. Score the steak lightly in a diamond pattern if you like. This helps the marinade penetrate deeper and allows for more even cooking.

Marinating the Carne Asada

Place the steak in a resealable bag or a shallow dish. Sprinkle generously with the carne asada seasoning, making sure to coat all sides evenly. I like to really rub it in! For the best flavor, marinate the steak in the refrigerator for at least 2 hours, or up to overnight. If you’re short on time, 30 minutes will do, but longer is always better.

Grilling Techniques for Carne Asada

Preheat your grill to high heat. You want those beautiful grill marks! Once the grill is hot, place the marinated steak directly over the flames. Cook for 3-5 minutes per side for medium-rare, or longer depending on your desired doneness. I like to use a meat thermometer to ensure the steak is cooked to perfection.

Checking for Doneness and Resting the Meat

Use a meat thermometer to check the internal temperature of the carne asada. For medium-rare, aim for 130-135°F. Once the steak reaches your desired temperature, remove it from the grill and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful carne asada. Don’t skip this step! Resting is crucial for a juicy, delicious steak.

Serving and Enjoying Carne Asada

Now comes the best part – enjoying your perfectly grilled carne asada! There are so many delicious ways to serve it. Here are a few of our family favorites:

Side Dishes that Complement Carne Asada

I love serving carne asada with classic Mexican sides like rice and beans, but there are so many other options. A fresh salsa, guacamole, and pico de gallo are must-haves. Grilled corn on the cob, a simple salad with a lime vinaigrette, or some grilled vegetables, like bell peppers and onions, are also great choices. Lily and Mia love having it with roasted sweet potatoes. It’s a fun and unexpected twist.

Carne Asada Tacos: A Family Favorite

Carne asada tacos are a staple in our house! Warm corn or flour tortillas are a must. I usually heat them directly on the grill for a few seconds per side to give them a nice char. Then, slice the carne asada thinly against the grain. Fill the warm tortillas with the sliced carne asada and top with your favorite toppings. We love chopped onions, cilantro, a squeeze of lime, and a dollop of guacamole. Sometimes I add a sprinkle of cotija cheese, too.

Other Serving Suggestions

Carne asada is incredibly versatile. You can use it in burritos, bowls, salads, or even nachos. I sometimes make a quick carne asada salad with mixed greens, black beans, corn, avocado, and a simple cilantro-lime dressing. It’s a light and refreshing meal, perfect for a warm evening. Leftover carne asada can also be used in quesadillas or omelets for a hearty breakfast or brunch. The possibilities are endless!

---

Looking for a fun twist on pizza night? Try this cottage cheese pizza crust for a healthier option, or if you’re feeling adventurous, check out this delicious cottage cheese flatbread.

---

FAQ

I often get asked about different types of Mexican seasonings. Here are a few common questions:

What are the ingredients in El Mexicano carne asada seasoning?

While I don’t know exactly what’s in El Mexicano’s seasoning (it’s a secret!), many similar blends use salt, pepper, garlic powder, onion powder, cumin, chili powder, oregano, and paprika. My recipe focuses on fresh, simple ingredients you can easily find.

How to season Mexican steak?

Seasoning Mexican steak, particularly for carne asada, usually involves a mix of salt, pepper, garlic powder, onion powder, cumin, chili powder, and oregano. Make sure to rub the seasoning evenly onto the steak and let it marinate for at least 30 minutes. The longer, the better!

What is in carne guisada seasoning?

Carne guisada seasoning is different from carne asada seasoning. It often includes cumin, chili powder, garlic powder, onion powder, oregano, paprika, and sometimes dried chiles or achiote paste for a richer flavor and color. Carne guisada is a stew, so the seasoning is designed to flavor the braising liquid.

What spices for Mexican seasoning?

Common spices in Mexican seasonings include cumin, chili powder, garlic powder, onion powder, oregano, paprika, coriander, and cilantro. You can use these spices in different combinations to create all sorts of delicious Mexican dishes!

Sharing the Love of Carne Asada

This carne asada seasoning recipe isn’t just a list of ingredients; it’s a piece of my family’s story. It’s the taste of my childhood, the aroma of my grandmother’s kitchen, and a tradition I now share with my own daughters. I hope it brings as much joy to your table as it does to ours. Enjoy!

Print