Carne Asada Dry Rub Recipe
Are you ready to take your carne asada to the next level? Try this delicious and easy-to-make carne asada dry rub recipe for a flavorful twist on the classic dish.
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Ingredients
- 1 Tablespoon Chili Powder, or Paprika
- 1 Tablespoon Mexican Oregano
- 1 Tablespoon Sea Salt
- 2 Tablespoon Black Pepper
- 2 Tablespoon Onion Powder
- 2 Tablespoon Garlic Powder
- 1 Teaspoon Tajin Clasico
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Chipotle Pepper
- 1/2 Teaspoon Ground Cayenne Pepper
Instructions
- The recipe card tells you how much of each spice to put in the carne asada. If the heat is too much for you, either leave out the chipotle and chili pepper or use less of them.
- Combine the seasonings by mixing them together. Put the spice mix in a jar and keep it somewhere cool and dry.
Notes
With a lid that won't let air in, you can store extra carne asada meat in the fridge for up to 5 days. It will last longer if you put it in the freezer.
Don't leave the steak in lime juice for too long. The acid in the lime juice will make the meat fall apart more than you want.
If you want to keep things simple, serve the carne asada as a steak with lime wedges, chopped cilantro, and fresh avocados.
You can freeze some of this carne asada spice dish to keep it fresh if you make a lot of it.
Nutrition
Calories: 207kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 5g | Protein: 9g | Carbohydrates: 42g