Authentic carne asada marinade is defined by its acid. Traditionally sour Seville orange, here recreated with orange juice, lime juice, and the earthy depth of dried chiles and cumin. Built for skirt, flank, or flap steak, this carne asada seasoning delivers the char, citrus bite, and Southwestern boldness of a proper Mexican asada on any backyard grill.
CHILES, CUMIN, DEHYDRATED BROWN SUGAR, CORIANDER, SALT, MEXICAN OREGANO, GARLIC, BLACK PEPPER, SUGAR, CHILI POWDER (CHILI PEPPER, SPICES, SALT, GARLIC), PAPRIKA (COLOR).
Carne asada, Spanish for grilled meat, is the foundation of some of Mexico's most celebrated street food, defined by a citrus-forward marinade that traditionally relies on the juice of sour Seville oranges unavailable at most grocery stores. This mix recreates that tang through orange and lime juice alongside Mexican oregano and dried chiles, honoring the tradition without requiring a specialty ingredient source.
Dried chiles and cumin anchor the marinade with earthy backbone, citrus brightens the surface of every bite, and a touch of brown sugar encourages the caramelized char that makes carne asada worth the wait.
1 package Carne Asada Mix
1/2 cup chopped fresh cilantro
1/2 cup orange juice
1/4 cup canola oil
1/4 cup lime juice
2 Tbsp. soy sauce
1 to 2 lbs. steak such as skirt, flank, or flap meat
Salt & pepper, to season
