Homemade carne asada seasoning is a handy shortcut when you’re craving the smoky flavor of carne asada, but don’t have the time to marinate meat overnight. The citrusy spice blend, built from pantry staples, perfectly captures the flavor of grilled carne asada. Use it as a dry rub on beef, pork, chicken, fish, or vegetables, or mix it with a few ingredients to make a quick wet marinade in minutes.
What Is Carne Asada Seasoning?
“Carne asada” translates to “grilled meat,” most often referring to steak cooked over an open fire or grill. Over time, it’s become a general term for a style of barbecue, but for those who grew up with the tradition, it has a much bigger meaning. Carne asada represents a celebration with family and friends, an open fire, and plenty of food to go around. Just don’t show up empty-handed.
Traditionally, carne asada marinates before it ever hits the grill, giving the meat its signature flavor. This dry carne asada seasoning captures those same notes without the wait.
What Is Carne Asada Seasoning Made of?
There’s no single way to season carne asada, but you can get very close by swapping the traditional marinade ingredients for dry spices with similar flavor profiles. The result is a bright, savory blend you can mix together in minutes using spices you probably already have.
- Salt: Kosher salt is the backbone of the seasoning. Don’t skip it or substitute table salt, which can make the mix taste overly salty.
- Pepper: Coarse black pepper adds a mild flavor and helps balance the other spices.
- Garlic and Onion Powder: These two do some heavy lifting, mimicking the fresh garlic and onion flavors of a traditional carne asada marinade.
- Cumin: Ground cumin adds a savory warmth that brings everything together.
- Coriander: Coriander powder provides a subtle citrusy flavor.
- Tajin: Tajín is a seasoning blend made with dried chilies, salt, and dehydrated lime, and it’s the secret weapon in this carne asada seasoning recipe. It mimics the brightness of fresh lime and orange juice better than almost anything else in a dry form.
- Paprika: Use smoked paprika to add a mild heat and a charred, smoky flavor.
- Oregano: Dried Mexican oregano has a slightly citrusy, herbal quality that’s classic in carne asada. It’s worth seeking out if you can, since it tastes different from Mediterranean oregano.
- Cayenne: A pinch of cayenne pepper stands in for the fresh jalapeños you’d find in a traditional marinade. Adjust to your heat preference.
Additions and Substitutions
One of the best things about making homemade spice rubs is that you can tweak them to suit your taste using whatever you have on hand.
- Play with the citrus. The hardest flavor to replicate in the dry rub is the bright citrus you get from fresh orange and lime juice. Tajín comes pretty closest, but if you don’t have it, sumac powder is a great substitute with its bright lemony flavor. Citric acid, dehydrated lime powder, or a small amount of ginger powder also works well.
- Want more smoke? Add an extra pinch of smoked paprika or a small amount of chipotle powder.
- Toast the spices. Toast whole black peppercorns, cumin seeds, and coriander seeds in a dry pan over low to medium heat for 1-2 minutes, then mix them with the other ground spices.
How to Make Carne Asada Seasoning
The full recipe with measurements is in the recipe card below.
Step 1: Combine the dry spices in a small bowl or jar. Taste and adjust the flavor accordingly.
Step 2: Transfer spice mix to an airtight container or glass jar with a tight-fitting lid. Label it with the date so you know when to replace it.
Expert Tips
- Start with fresh spices. Use fresh spices whenever possible since ground spices lose their flavor over time.
If you enjoy carne asada seasoning, try more carne asada recipes!
How to Use Carne Asada Seasoning
Keep a jar of this on hand, and you’ll find yourself reaching for it constantly. It’s excellent on grilled steak and fajitas, but tastes just as good with soft ground beef tacos, pollo asado, quesadillas, carne asada fries, regular ol’ grilled chicken, baked shrimp skewers, roasted vegetables, and crispy roasted potatoes.
It also doubles as a quick wet marinade. Mix 1–2 tablespoons of the spice blend with olive oil, lime juice, dark soy sauce, and apple cider vinegar, and you’re ready to marinate.
Storage
Store carne asada seasoning in an airtight container or glass jar with a tight-fitting lid in a cool, dry pantry for up to 6 months. After that, the spice blend will lose its flavor.
Frequently Asked Questions
What are the best store-bought carne asada seasonings?
This recipe is ideal for those who enjoy mixing their own blends from scratch, but if you’d rather grab something off the shelf, some solid options are: Chupa Hueso Seasoning, El Mexicano Carne Asada Seasoning, Chef Merito Steak Seasoning, Kinder’s Organic Carne Asada, or Lawry’s Casero Kosher Carne Asada.
What does carne asada seasoning taste like?
It’s savory and smoky with a bright citrusy flavor and a mild heat. It is a dry version of a classic carne asada marinade, bold, layered, and completely versatile.
How much carne asada seasoning to use?
A good rule of thumb is 1–2 tablespoons of spice rub per pound of meat. Start there and adjust to your taste.
More Spice Blend Recipes:
Carne Asada Seasoning
- 1 tablespoon kosher salt
- 1 tablespoon coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 teaspoon Tajin or dehydrated lime powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried Mexican oregano
- ½ teaspoon cayenne pepper
- Combine the dry spices in a small bowl or jar. Taste and adjust the flavor accordingly.
- Transfer spice mix to an airtight container or glass jar with a tight-fitting lid. Label it with the date so you know when to replace it.
- Start with fresh spices. Use fresh spices whenever possible since ground spices lose their flavor over time.