Weekend Plans: Host Your Own Carne Asada

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Summer is the season of cookouts, and my personal favorite kind is a carne asada.

The term describes a type of barbecue common in Mexico and other Central American countries where meat is the star.

The first step to throwing a good carne asada is preparation. My essentials for a great cookout are: good tortillas, spicy salsa, creamy guacamole, a variety of vegetables, some good drinks, and a good grill.

Let’s walk through how I prepare for a carne asada. Below, I’ll share my recipes for a delicious fajita dinner perfect for sharing with friends.

Don’t skimp on the salsa

This is an area where homemade is so much better than store bought. And it’s easier than you think to make your own salsa.

I recommend making a pico de gallo and a salsa de aguacate — a creamy salsa verde — to go with your dinner. You can also try a salsa roja, habañero salsa, or any other kind you have in mind.

Invest in your tortillas

The best corn tortillas are made from masa dough ground from corn. But it can be difficult to find and is more laborious to shape and cook. So, try finding the brand that works best for you.

Personally, I’ve found Guerrero White Corn Tortillas to be a good flavor and texture. I like having flour tortillas as well — any brand that comes premade but raw is likely to taste great.

Marinate or season your meat

Take the time to marinate your meat. If you can’t (or forget to) do it overnight, just four hours will be perfect. My favorite marinade uses soy sauce to add umami and seasoning flavors but if left too long, it can darken the meat and make it harder to see it cooking. So, I recommend marinating for no longer than ten hours.

Another tip — reserve some of the marinade for your veggies. Seasoning them will put your meal over the top.

Get the rest of your sides together

My favorite vegetables to include are bell peppers, red onions, jalapeños, portobello mushrooms, Roma tomatoes, green spring onions, and cilantro.

Also consider including guacamole and sour cream. You can include cheese if you wish, but I prefer mine without. Finally, a red Mexican rice and some beans are the perfect way to round out the plate.

Your cut of meat matters

My #1 choice cuts of beef are skirt steak and flank steak. You can also look for hanger steak or sirloin tip.

For chicken, I like to use boneless, skinless chicken thighs. They’re more tolerant than light meat to overcooking, so you’re less likely to have dry chicken. I recommend using a meat thermometer to ensure you reach a safe temperature but avoid overcooking.

Drinks are a must

On a hot day, you’re going to want to have cold beverages within arm’s reach. Consider an agua fresca (fruit water), some sodas, and if you wish, a couple of alcoholic beverages.

My personal favorites are an agua de Jamaica (hibiscus tea), Brazilian limeade, micheladas, and Mexican Coke.

Recipes

Pico De Gallo

• 3-4 Roma tomatoes, diced
• ½ white onion, finely chopped
• 1-2 serranos, seeded and minced
• ¼ cup chopped fresh cilantro
• Juice of 2 limes
• Salt to taste

Instructions

1. Combine all ingredients in a bowl.
2. Stir well and taste for salt and lime.
3. Let sit for 10–15 minutes to meld flavors. Or make in advance (up to 10 hours) and keep in fridge.
4. Use as topping for tacos or meat.

Fajita

• 1 lb skirt or flank steak (or chicken or shrimp or all three)
• 3 bell peppers of different colors, julienned
• 1 onion, sliced
• 1 tbsp oil
• 2 tablespoons of soy sauce
• 1 tsp chili powder
• Salt and pepper to taste

Instructions

1. Slice meat thinly against the grain.
2. Season meat and veggies with oil, spices, salt, and pepper.
3. Sauté everything in a hot skillet for 8–10 minutes until meat is cooked and veggies are tender.
4. Serve with warm tortillas and salsas.

Salsa Verde

• 8 tomatillos, husked and rinsed
• 1–2 serrano (spicier) or jalapeño (milder) peppers
• ¼ white onion
• 1 garlic clove
• ¼ cup fresh cilantro
• Salt to taste
• Optional: avocados or zucchini for creaminess

Instructions

1. Boil tomatillos, peppers, and onion for 7–10 minutes.
2. Drain and blend with garlic, cilantro, and salt until smooth. Add avocados or zucchini to make the salsa creamy if desired.
3. Adjust salt if needed.
4. Serve with tacos, chips, or grilled meats.

Carne Asada

• 1 lb flank or skirt steak
• Juice of 3 limes
• 3 garlic cloves, minced
• ¼ cup chopped cilantro
• 3 tbsp soy sauce
• 4 tbsp oil
• Salt and pepper to taste

Instructions

1. Mix lime juice, garlic, cilantro, soy sauce, oil, salt, and pepper.
2. Marinate steak for at least 1 hour (or overnight).
3. Grill or sear over high heat for 3–5 minutes per side.
4. Rest, slice thinly against the grain, and serve with tortillas or rice

Salsa Roja

• 4 Roma tomatoes
• 2 dried guajillo chiles, stemmed and seeded
• 1 dried arbol chile
• 1 garlic clove
• Salt to taste
• Optional: Canned chipotle in adobo

Instructions

1. Toast chiles lightly, then soak in hot water for 10 minutes.
2. Boil tomatoes for 5 minutes until soft.
3. Blend tomatoes, soaked chiles, garlic, and salt until smooth.
4. Optional: add chipotles and adobo for a smokey flavor.
5. Serve with tacos or grilled meats.

Guacamole

• 3-4 ripe avocados
• 1/2 cup finely chopped onion
• 1-2 serrano peppers, minced
• Juice of 2 limes
• Salt to taste

Note: Guacamole needs a lot of salt. Keep that in mind when seasoning!

Instructions

1. Mash avocados in a bowl.
2. Stir in onion, serranos, lime juice, and salt.
3. Mix and mash until combined but still chunky.
4. Taste and adjust lime and salt. Serve immediately.