Carne Asada Seasoning Recipe
This Carne Asada Seasoning is a smoky, citrusy, garlic-forward dry spice blend that brings classic street-style carne asada flavor to flank or skirt steak, tacos, fajitas, and more. Make a big batch and keep it in your pantry for quick, bold Latin-inspired meals.
Ingredients
- 3 tablespoons chili powder mild American-style; if yours is spicy, start with 2 tablespoons
- 2 tablespoons smoked paprika adds smoky grilled flavor
- 2 tablespoons sweet paprika balances heat and adds color; substitute more chili powder if needed
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder use garlic powder, not garlic salt
- 1 tablespoon onion powder
- 1 tablespoon dried oregano Mexican oregano preferred, but regular works
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt or fine sea salt; reduce to 1 teaspoon if salt-sensitive
- 1-2 teaspoons ground black pepper freshly ground for best flavor
- 1-2 teaspoons crushed red pepper flakes or cayenne to taste; 1 teaspoon for mild-medium, 2 teaspoons for spicier
- 2 teaspoons ground chipotle chili powder optional but recommended; reduce red pepper flakes if spice-shy
- 2 teaspoons dried lime zest or citric acid optional but recommended for a citrusy note
Instructions
- Add the chili powder, smoked paprika, sweet paprika, cumin, garlic powder, onion powder, oregano, coriander, salt, black pepper, red pepper flakes or cayenne, chipotle chili powder, and dried lime zest or citric acid (if using) to a medium bowl.
- Rub the dried oregano between your fingers as you add it to the bowl to help release its oils and boost the flavor.
- Whisk the spices together until the mixture is completely uniform in color with no lighter or darker streaks, scraping the bottom of the bowl as you go.
- Taste a tiny pinch of the seasoning. If it tastes too salty, add a bit more chili powder or paprika. If it needs more heat, add a small amount of cayenne, red pepper flakes, or chipotle powder.
- Transfer the carne asada seasoning to an airtight glass jar or container. Label it with the name and the date.
- For best flavor, let the seasoning rest for about 24 hours before using so the spices can meld together. You can still use it immediately if needed.
- For 1½–2 pounds of flank or skirt steak, pat the steak dry, sprinkle 2–3 tablespoons of seasoning evenly over both sides, and drizzle with 1–2 tablespoons of neutral oil. Rub the seasoning in, then marinate in the refrigerator for at least 30 minutes and up to 8 hours before grilling or pan-searing.
- To turn the seasoning into a marinade, whisk 3 tablespoons of the seasoning with ¼ cup fresh lime juice, ¼ cup orange juice, 3 tablespoons olive oil, and 2–3 cloves minced garlic. Pour over 1½–2 pounds of steak, toss to coat, and marinate 1–4 hours before grilling.
- For ground beef, turkey, or chicken, brown 1 pound of meat in a skillet. Stir in 1½–2 tablespoons of seasoning and ¼–½ cup water. Simmer for 3–5 minutes until slightly thickened, then taste and adjust salt if needed.
Notes
Yield: about 1 cup of seasoning, enough for roughly 6–8 pounds of meat depending on how generously you season. Store the blend in an airtight container in a cool, dark place for best flavor for 3–4 months (up to 6 months). For a low-sodium version, cut the salt in half or omit it and salt the meat separately. To customize, add brown sugar and extra smoked paprika for a smoky BBQ twist, more oregano and a little thyme for an herb-forward blend, extra cayenne or chipotle and a pinch of ancho for a spicier street-taco style mix, or extra dried lime zest and some dried orange peel for a bold chili-lime flavor. This seasoning is also excellent on chicken, pork, shrimp, and grilled or roasted vegetables.
Nutrition
Calories: 10kcal
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