Anyone have a good one they like? I've tried the ArnieTex recipe, and I like it sometimes, but it tastes a little too much like Al Pastor for me. Looking for something a little more than SPG and a squeeze of lime. I like the flavoring that places like La Michoacana use, but I want to use my own meat for this. Thanks in advance.

I've been cooking a lot of Jonathan Zaragoza recipes and his stuff is nails, though he uses the metric system.

Though not completely traditional, Roy Choi's carne asada recipe is out-freaking-standing. Even though it's got stuff like mirin in it just try it. The only thing I didn't have and didn't use was the kiwi, which I think I subbed in 1/4 cup pineapple juice, but a tomatillo would be a fine substitute as well I'd think. This is the best carne asada I've had at the house.

https://www.seriouseats.com/roy-choi-carne-asada-recipe-from-la-son-cookbook

I love carne asada. Is it just me, or is carne asada basically fajitas without the tortilla?

Martin Cash said:

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I love carne asada. Is it just me, or is carne asada basically fajitas without the tortilla?

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Not really. Traditionally, fajita refers to a cut of meat (outside skirt steak), but the word has evolved into being more of a preparation of meat, whether beef, chicken, shrimp, etc. Not to mention, an endless debate on TexAgs of what Fajita really means. Carne asada just means grilled meat in Spanish, but in the US and Mexico, carne asada typically means grilled beef (any cut) in a corn tortilla.

Giving this one a try tomorrow night. Gracias.

Use thin cut Agujas Norteñas as the meat. Carne asada should be thin cut with some fat around it.

I use Agujas and marinate in a mix of cheap Italian dressing, salsa Maggie, sour orange juice (can sub lime). Then sprinkle with Bolners fajita seasoning and grill over a really hot, mesquite wood fire. I serve with foil wrapped baked-in-the-fire white onions, lettuce and tomato and rice. Guac if available.

I have always felt that carne asada goes much better with corn tortillas as well.

Maryland speaks the gospel. Typically in Mex, if there is carne asada on the menu it basically refers to it being a generic cut of meat which is made on the "asador" (grill) and served in a particular fashion. I am most used to it having it with rice, and or beans but not both, grilled onions, likely grilled cactus(nopales), and a small piece of grilled cheese and like half a grilled sausage. Again, maybe guac.

Typically it will NOT be Fajitas, Arracheras, or any of the steak cut meats. But will include agujas norteñas, thin cut bone in chuck steak, flecha (which I think is a belly steak or something) and even diezmillo, which is a thin cut shoulder steak.

Best carne asada I've had was at a small Mexican restaurant in downtown Colorado Springs. I'm pretty sure it was a flank steak, but it must have been marinated in a marinade with a fair amount of jalapeno. It had this fantastic jalapeno flavor, and just a subtle amount of spicyness. And really tender. After reading the Serious Eats recipe I'm seeing the marinade includes 2 jalapenos. I think I need to give it a try, but with flank steak.

HTownAg98 said:

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Giving this one a try tomorrow night. Gracias.

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Verdict: ****ing amazing. Thanks again.

Would you share the name of the restaurant? Thanks.

Glad you enjoyed it, I might need to make some this weekend.

waryman said:

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Would you share the name of the restaurant? Thanks.

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It was probably 15 years ago and I'm not sure the place is still in business. I can't remember the name, but pretty sure it was on Tejon St. I've searched for it on Google Maps and even was there in 2018 and looked for it, but couldn't find it.

Thanks for giving it a shot. I find restaurants in the Springs miss and miss for the most part, though some of the Mexican food truck stuff is decent. They still have a functioning Black Eyed Pea though! Thread derail finished now!

I tried the Serious Eats carne asada recipe on some flank steak over the weekend. I let it marinate for almost 48 hrs. I can't say that it was great, but it wasn't bad either. Part of the problem was a slightly over cooked it - was more medium well than medium. Wasn't tough, but wasn't as tender as I had hoped and the jalepenos in the marinade didn't really impart the flavor I've been looking for. Had more of a slight citrus flavor from the orange and lime juice. I followed the marinade recipe to a T including the 1/2 kiwi. Not sure I would do a repeat.