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Chipotle Carne Asada sliced on a black plate, topped with sliced red onions, cilantro, queso fresco and lime wedges.

Chipotle Carne Asada Recipe

Krista Stechman
Skirt steak marinated in guajillo pepper, garlic, fresh orange and lime juice, beer and lots of spices makes this Chipotle Carne Asada so flavorful and delicious
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating time 10 hours
Total Time 10 hours 25 minutes
Course dinner
Cuisine mexican
Servings 4 people
Calories 396 kcal

Equipment

Ingredients
  

Marinade

  • 4 guajillo peppers seeded and stemmed
  • 4 garlic cloves peeled
  • ½ tsp kosher salt for guajillo boil
  • ½ cup beer corona
  • ¼ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon worcestershire sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon chef merito's carne asada seasoning
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ tsp chipotle chile powder
  • ¼ teaspoon coriander
  • 1/16 teaspoon cinnamon
  • 1/16 teaspoon ground cloves

Steak

  • 1½ lbs skirt steak

Toppings (optional)

  • ¼ cup cilantro rough chop
  • 2 oz queso fresco

Instructions
 

Making the Marinade

  • Add the guajillo peppers, 1 cup of water and ½ teaspoon kosher salt to a medium sauce pot. Bring to a boil then turn down to a simmer. Let simmer 10 minutes
  • Dump entire contents of pot into a food processor, add the garlic cloves and blend until smooth. Pour that mixture into a plastic gallon Ziploc bag
  • Add the remaining marinade ingredients to the bag and swish around to mix

Marinating the Steak

  • Add the steak to the marinade, let out as much air as possible from the bag then seal
  • Let steak marinate in the fridge for 10 hours

Cooking the Chipotle Carne Asada

  • Remove the steak from the marinade then grill for 3 minutes per side on medium-high heat or until desired doneness
  • Remove the steak from the heat then let rest for 5-10 minutes
  • Slice chipotle carne asada against the grain, in thin slices or very small chunks
  • Top with cilantro and queso fresco if desired and serve immediately

Notes

  • Let the steak marinate for at least 10 hours. You won't get as much flavor if you don't
  • Let the meat rest for 5-10 minutes before cutting into it. This helps the carne asada stay juicy
  • Cut against the grain when slicing. You'll end up with tough meat if you're slicing with the grain
  • For the best results cut the meat into thin strips or small chunks
  • Use a meat thermometer. Cook the chipotle carne asada to an internal temperature of 125°F for medium rare
  • The chipotle carne asada will rise an additional 5° after taking it off the heat and letting it rest
  • If you can't find queso fresco then cotija cheese is a great option
  • I use a gallon Ziploc bag and set it inside of a pitcher when making the marinade. This helps the bag not fall over and makes adding the ingredients and steak to the bag very easy
  • Marinate it in the morning then it's ready to be grilled at night!

Nutrition

Calories: 396kcalCarbohydrates: 14gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 117mgSodium: 2284mgPotassium: 689mgFiber: 2gSugar: 8gVitamin A: 1271IUVitamin C: 15mgCalcium: 124mgIron: 4mg
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