Session 162 — Carne Asada
← Block 35–36: Mexican Overview
Skill: Marinating thin beef for grill; char without overcooking; proper resting
Read first: Carne Asada — Pati Jinich
SE reference: Carne Asada — SE
What you're learning: Carne asada is grilled marinated beef, usually flank or skirt steak, cut thin after resting and used in tacos. The marinade is citrus-heavy — lime + orange + garlic + cumin + chili — and the char is non-negotiable. Pati's approach uses chile de árbol, Worcestershire, and lime for the marinade — a more traditional Mexican pantry than the Americanized versions.
Full Meal: - Carne Asada tacos on warm corn tortillas - Pico de gallo, guacamole (prevent browning with the right technique), sliced radish, fresh lime
🎥 Compare Notes: How to Host a Good Carne Asada — Internet Shaquille — From meat selection through fire management to the full spread; compare your marinade, grill setup, and how you build the table around the meat.