Roy Choi's Carne Asada Recipe (2024)

Find a Mexican grocery, or even your local supermarket, and look for the bagged dehydrated peppers in the Mexican food section. Even in New Jersey, we have Guajillo, Ancho and a bunch of other ones. Get the Anchos. Put one or two into a Pyrex cup and pour boiling water over it, let it sit for 10 minutes and then remove the seeds and membrane if you don't want all the heat. Throw this into the food processor and it beats Ancho chile powder hands down.

In California this dish is often made with pork instead of beef. I would highly recommend swapping the skirt steak for pork tenderloin.

Carne Asada is always made with steak meat, 99.9% of the time it is flap meat, perfect for a taco, nice marbling, cooks fast. You can either chop it up ot just slice it, add onions mixes with cilantro limes and salsa, not hot sauce but salsa With Pork it is a Carnitas Taco, not a Carne Asada Taco, Carne Means Meat, asada is to grill, roast . Some people like to marinate the meat with oranges, limes or lemons or both

When a recipe calls for mirin, the Japanese sweet rice wine, you need a combination of acidic and sweet flavors. Add between 1 and 2 tablespoons of sugar to 1/2 cup of white wine, vermouth, or dry sherry to replace 1/2 cup of mirin.

Next time, save it and make some more asada, or use as the base of a loose-meat LA-style sloppy joe affair!

I really liked the way this menu idea has blossomed. As kids my dad used to have a large Pyrex pan and would have the flat steak meld with beer, ground pepper, garlic(remember the garlic press) a splash of red wine, and put in the fridge overnight. On Sunday we would cook it over our grill and have it in warm flour tortilla with a splash of salsa and beans. He used say " You don't have to be a king to eat like one"

As a mexican, I hate to see this recipe praised as "a creative take" on carne asada tacos. It is not new, nor creative - it's how we eat carne asada in Mexico. Just stop it.

I actually used this recipe over the weekend and broiled the steak. I wanted to use skirt but ended up with flank, which turned out to be absolutely delicious. I used the broiler in a gas stove, placed the steak directly on the broiler pan and cooked 6-8 minutes on each side for medium-rare. Just keep your eye on it as every broiler is different. This is one of the best recipes I have ever tried!

I used the leftover marinade to cook quinoa (substituted 1:1 for water), and the result was irresistible. Don't waste a drop of that delicious marinade!

Delicious! Used Pacifico Blanca instead of Budweiser. Used saki and honey instead of mirin. Cooked over a very hot gas grill 4 minutes on one side and 2.5 minutes on the other. Meat was medium on the thick side and medium-well on the thin side. Next time I'll cook no more than 6 minutes total and I'll take the thin piece of meat off early.

Very good recipe! I used flank steak because that's all I had. It's a bit tough for the grill but better if you slice it really thin. We did not use the tortillas but just served the steak as a main dish and guests loved it. Froze the excess marinade for next time!

Pico de gallo recipe does not follow.

For the record, Corona *is* a lager, as are almost all the pale Mexican brews (Negra Modelo, Bohemia, Tecate, etc.).

I just tried this using Gluten free beer. On the West coast, there's one called OMission and another from New Belgium Brewery.

Did anyone find this super sweet?! I followed the recipe exactly EXCEPT I could not find ancho chili powder, so I just used chili powder. But ancho is made from poblanos? I can’t imagine that would change the spice. I marinated it for 24 hours. Anyway, it was good but I felt the end result was pretty Asian-inspired and sweet almost like teriyaki. Maybe I don’t know who Roy Choi is, maybe it should be sweet. Anyway, good but not what I expected and now I have at least 1.5 lb of it!

Lacks salt, only marinated for 5 hours so perhaps just needed more time… but need to introduce sat in a different way

Mirin substitute - 1/4 c white wine plus 1 T sugar

RE: flank steak... Yes, I used flank steak and it was fantastic, but only after a 24 hour marinade. I made half after about 5 hours and it was very underwhelming. The extra overnight time in the marinade made all the difference between something i'd never make again, and something I cant wait to make again.

Has anyone tried this with flank steak?

I've eaten my fair share of carne asada and this version is delish! The only draw back is you will have no leftovers as everyone will chow down. I substituted corona instead of Budweiser and used pickled jalapeños (about 6-8 slices) instead of the whole roasted. This was due to my wife not being able to take much heat. However, it was still very flavorful.

Another thing: There's kiwi used in the marinade of "original " recipe

If Roy Choi says, "do it this way" he usually means "do it this way or don't". I tried this his way and it was incredible. As usual

On the Fusion debate, I arrived at this recipe after seeing a Bulgogi recipe and thinking how similar it was to carne asada. So one additional ingredient could certainly qualify :)

The marinade is fantastic!I cooked the marinade after taking the meat out, at medium heat to a low simmer for a few minutes, just to sterilize, and it makes a great sauce! I’d even consider making the marinade just as a thin salsa, maybe just finely dicing half of the onions, for some texture. I had some leftover dried ancho I used in addition to the powdered as well. I only did 16 Oz of beer, since I didn’t have 12 Oz cans of light beer, so that helped to thicken it a bit.

Wow - good stuff. Our flank steak was just shy of 1" thick. In WA in winter we could only get our Traeger up to 400 and it took 9 minutes PER SIDE to cook to rare. Planning to freeze the leftover marinade and use it to slow cook a smoked chuck roast for a barbacoa-style shredded beef for our next tacos!

Two hours on the countertop marinade works just fine. Thanks for the awesome recipe for juices. It was perfection and I will look to use Mirin again.

Amazing recipe! I also ended up with medium/medium well after 3 mins/side on the grill so will try 2 mins per side next time. Must serve the gochujang pico alongside!

Don’t have a food processor, so I diced everything best I could. While the meat grilled, I boiled down the leftover marinade into a sauce. It was delicious!

Used dried Guerra chilies and shish*to peppers, red onion, canned tomato, about 1/2 cup.