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Restaurants›Mitla Cafe›Carne Asada Recipe

Carne Asada Recipe

Name: Mitla Cafes Carne Asada Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs flank steak or skirt steak; 1 cups orange juice; 0.25 cups fresh lime juice; 3 tbs olive oil; 2 tbs soy sauce; 0.5 cups fresh cilantro (chopped); 4 cloves garlic (minced); 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chipotle in adobo (minced) or ancho chile powder; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs vegetable oil (for grill/griddle); 8 pieces corn or flour tortillas; 0.5 cups white onion (finely chopped); 0.25 cups fresh cilantro (chopped); 4 pieces lime wedges; 1 cups salsa (your choice); 1 cups avocado or guacamole (optional); 4 cups chicken or beef broth; 1 pieces carrot (peeled and diced); 1 stalks celery (diced); 0.5 pieces onion (small, diced); 1 cloves garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups short pasta or rice (optional); 1 tbs fresh parsley (chopped)

Inspired by Mitla Cafe

Time2h

Serves4

(Includes Cup of Soup with Full Order)

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Ingredients

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Marinated Carne Asada

2 lbs flank steak or skirt steak

1 cups Orange juice

1/4 cups Fresh lime juice

3 tbs olive oil

2 tbs Aged soy sauce

1/2 cups fresh cilantro (chopped)

4 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp chipotle in adobo (minced) or ancho chile powder

2 tsp kosher salt

1 tsp freshly ground black pepper

Grilling & Serving

1 tbs vegetable oil (for grill/griddle)

8 pieces corn or flour tortillas

1/2 cups white onion (finely chopped)

1/4 cups fresh cilantro (chopped)

4 pieces Lime wedges

1 cups salsa (your choice)

1 cups avocado or guacamole (optional)

Cup of Soup (to accompany full order)

4 cups chicken or beef broth

1 pieces carrot (peeled and diced)

1 stalks celery (diced)

1/2 pieces onion (small, diced)

1 cloves Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 cups short pasta or rice (optional)

1 tbs Fresh parsley (chopped)

Method

Marinated Carne Asada

Prepare the marinade

In a medium bowl combine orange juice, fresh lime juice, olive oil, soy sauce, chopped cilantro, minced garlic, ground cumin, dried oregano, chipotle in adobo (or ancho chile), kosher salt, and black pepper. Whisk until well combined.

Marinate the steak

Place the steaks in a large zip-top bag or shallow dish. Pour the marinade over the steaks, pressing out excess air and ensuring the meat is coated. Seal and refrigerate for at least 2 hours and up to 8 hours (overnight will intensify flavor). Turn once or twice if possible.

Grilling & Serving

Bring steak to room temperature

Remove steak from refrigerator 30–45 minutes before grilling so it comes closer to room temperature. This helps ensure even cooking.

Preheat grill or cast-iron skillet

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C) or heat a cast-iron skillet/griddle over high heat. Oil grates or skillet lightly with 1 tablespoon vegetable oil to prevent sticking.

Grill the steak

Remove steak from marinade and let excess drip off. Place steak on the hot grill or skillet. For medium-rare, cook about 4–5 minutes per side depending on thickness; for medium cook 6–7 minutes per side. Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Avoid flipping more than once.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. Slice thinly across the grain into 1/4-inch slices for maximum tenderness.

Warm tortillas and assemble

Warm tortillas on the grill or in a dry skillet for 20–30 seconds per side until pliable. Place sliced carne asada on tortillas and top with finely chopped onion, chopped cilantro, a squeeze of lime, salsa, and avocado or guacamole if desired. Serve immediately.

Cup of Soup (to accompany full order)

Prepare vegetables

Heat a medium saucepan over medium heat. Add 1 tablespoon oil (optional) and sauté diced onion, carrot, and celery for 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Simmer the soup

Pour in 4 cups of chicken or beef broth. Add salt, pepper, and short pasta or rice if using. Bring to a gentle boil, then reduce heat and simmer 8–12 minutes until vegetables are tender and pasta/rice is cooked. Adjust seasoning to taste.

Finish and serve

Stir in chopped parsley, remove from heat, and ladle a cup of soup into bowls. Serve alongside the carne asada as the included cup of soup with the full order.