Carne asada clásica from Asada: The Art of Mexican-Style Grilling (page 68) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salsa taquera en molcajete; Salsa taquera clásica

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 2 hours, or overnight.

  • Baxter850 on March 13, 2026

    Delicious. Complex yet comforting flavors. The Serrano wasn’t really noticeable but I like spicy food. Don’t know if this is my go to carne asada recipe yet but it’s in the rotation for it.

  • Bessp on February 22, 2026

    A spectacular meal for entertaining. I made it exactly as written, except we cooked it in a cast iron pan over very high heat because we don't have a grill and served it as burrito bowls over rice with salsa, guacamole, pickled onions, raw onions, crema, shredded cheese, refried beans, cilantro, etc, according to taste. It ended up marinating about 6 hours, which seemed quite adequate. The recipe scales very well and can stretch to serve a crowd. Next time we'll try it on my brother's smoker, I think it will work very well.

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