How to Use Carne Asada Seasoning
Carne Asada Seasoning gives grilled steak that classic taqueria flavor: chile, garlic, a little citrus tang and a savory, smoky crust. “Carne asada” simply means grilled meat, and in northern Mexico it is as much a backyard gathering as a dish. Here is what is in our blend, the best cuts to use, and a step-by-step method for tacos.
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Carne Asada for grilled steak, chicken and pork. The Mexican Seasoning Variety Pack adds Enchilada, Taco and Chili Powder for a full taco night.
What is in Savu Birra's Carne Asada blend?
The current ingredient list names ancho, guajillo and chipotle chiles, sea salt, onion, garlic, spices, citric acid and black pepper, plus an anti-caking ingredient. The ancho and guajillo bring rich red chile flavor, chipotle adds a touch of smoke, and citric acid gives the citrus tang that usually comes from a lime marinade. Review the product page for the full list; a generic carne asada recipe is not the exact formula of every brand.
Best cuts for carne asada
| Cut | Why it works |
|---|---|
| Skirt steak | The traditional choice; thin, beefy and quick to grill |
| Flank steak | Leaner and widely available; slice very thin |
| Flap meat (sirloin tip) | Tender, affordable and great for tacos |
| Chicken thighs | Juicy and forgiving on a hot grill |
| Pork shoulder steaks | Rich, with plenty of flavor |
How to use Carne Asada Seasoning
- Season: for 1 pound of steak, coat with 1 tablespoon oil and 1 to 2 teaspoons seasoning, rubbing it evenly into both sides.
- Marinate: refrigerate at least 30 minutes, or up to overnight for deeper flavor. For a wet marinade, add the juice of an orange and a lime, a splash of soy sauce and a handful of chopped cilantro.
- Grill hot: grill over high heat to build a crust while keeping the inside juicy. Thin skirt steak takes about 3 to 4 minutes per side. Move it away from flare-ups as needed.
- Check the temperature: cook to at least 145°F in the thickest part for steak, or 165°F for chicken.
- Rest and slice: rest at least 3 minutes, then slice thinly across the grain.
Recipe: carne asada street tacos
Serves: 3 to 4 (about 8 small tacos).
- 1 pound flank or skirt steak
- 1 tablespoon oil and 1 to 2 teaspoons Carne Asada Seasoning
- 8 small corn tortillas, warmed
- 1/2 white onion, finely chopped, and a handful of cilantro
- Lime wedges and salsa
Season and grill the steak as above, then slice thinly and chop into small pieces. Pile onto doubled-up warm tortillas and top with onion, cilantro, salsa and a squeeze of lime. Seasoning already supplies salt and tartness, so taste cooked meat before adding extra salt or a heavy squeeze of citrus.
More ways to use it
- Carne asada fries: fries topped with chopped steak, cheese, guacamole and sour cream.
- Burrito bowls: rice, black beans, corn salsa and sliced steak.
- Fajitas: season chicken or steak with peppers and onions.
- Grilled vegetables: corn, zucchini and peppers.
- Quesadillas and nachos: leftover meat makes a fast second dinner.
Add a smoky salsa made with whole dried Morita chiles, or extra heat with Smoked Serrano Powder.
Why cutting across the grain matters
Look for the direction of the muscle fibers before cutting. Slicing across those lines shortens the fibers in each bite. Thin slices and a suitable cut matter as much as seasoning for the finished taco texture. Keep raw meat and its marinade separate from ready-to-eat toppings.
Frequently asked questions
Is Carne Asada Seasoning spicy?
Mildly. Ancho and guajillo are mild chiles, and the chipotle adds only a little heat.
What is the difference between carne asada and taco seasoning?
Carne asada is made to coat whole cuts for grilling and has a citrus tang. Taco Seasoning is built for ground meat simmered in a pan.
Can I use it on chicken or shrimp?
Yes. Cook chicken to 165°F and season shrimp just before cooking until opaque.
Explore more from Savu Birra
Browse our seasoning blends, or read about Mexican and Southwest seasonings for tacos, enchiladas and chili.
