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If there’s one thing my crew never, ever gets tired of, it’s a backyard cookout with sizzling Carne Asada tacos. Like clockwork, the minute the sun peeks out and the neighbor’s lawnmower rattles to life, someone yells, “Mom! Are you making your famous Carne Asada Seasoning?” (Just picture me, waving a spice jar over my head like a wand.) It’s got to be the secret behind all those dinner table high-fives.
Why You’ll Love This
- Lively, zesty flavor—think smoky, citrusy, a tiny kick of heat
- No weird ingredients—just pantry staples (promise!)
- Ready in five minutes—no need to buy fancy blends
- Seriously versatile: steak, chicken, veggies, even popcorn!
- Homemade always tastes fresher. And you control the salt.
Ingredient Notes & Tips
I won’t lie: I never measure perfectly, and that’s the beauty of making your own Carne Asada Seasoning. Here’s my tried-and-true combo, plus a few swap-ins for when you’re scrambling at dinnertime:
- Chili Powder: This brings a mellow heat and beautiful color. Don’t skip it—unless you’re swapping for smoked paprika for extra smokiness.
- Cumin: Classic earthiness. I load it in. Ground coriander works in a pinch, but cumin is the star.
- Paprika: Regular or smoked, your call. Smoked gives a BBQ vibe.
- Garlic Powder & Onion Powder: Pantry heroes. The foundation of good seasoning.
- Oregano: I use regular (not Mexican) when that’s what I’ve got. Both work just fine.
- Salt & Black Pepper: Kosher salt, always. Adjust to taste—some store blends sneak in more salt than you’d expect.
- Cayenne: Optional! Just a pinch if you love a little heat.
- Brown Sugar: My not-so-secret touch. Just half a teaspoon to balance the tang—a total flavor hug.
- Lime Zest: If I’m feeling fancy, I toss in a bit of fresh lime zest right before using. It brightens everything up!
Step-by-Step Directions
This couldn’t be easier. Bring out your inner spice master (and keep that jar handy—you’ll reach for it on the regular!)
- Mix Things Up: Grab a small bowl. Add 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp oregano, 1.5 tsp kosher salt, 1 tsp black pepper, 1/4 tsp cayenne (or less), 1/2 tsp brown sugar. Stir (or shake if you’re a jar person).
- Taste Test: With clean fingers, pinch a little. Dust it over your palm, taste, and adjust salt or heat if you like. (You’ve earned it!)
- Store: Pop into an airtight jar or spice container. Keeps in your cupboard for months—if it lasts that long.
- Use It! Generously sprinkle over 1-2 lbs of flank or skirt steak (my pick for classic Carne Asada), chicken thighs, or even shrimp. Let it marinate at least 30 minutes (longer = even more flavor). Toss leftovers over roasted potatoes or grilled corn. Seriously, anything goes.
Variations & Flavor Twists
You know I can’t resist tinkering. Once you nail down your go-to Carne Asada Seasoning, try mixing things up for fun:
- Swap lime zest for orange zest on summery nights—it adds a crazy good sweet floral note.
- Mix in 1/2 tsp ground coriander for a lemony undertone.
- Add a dash of chipotle powder if you crave deep, smoky heat.
- Double the recipe (triple if you’re feeding a serious crowd)—store in a mason jar and toss a bow on it for a cute homemade gift!
- Omit sugar for a pure savory blend that’s keto-friendly.
- Want citrus flavor but no zest? Mix seasoning with a splash of bottled lime juice just before rubbing it in.
Storage & Reheating Tips
If your family’s anything like mine, you’ll have leftovers—sometimes, anyway! Here’s what I do….
- Storing the Seasoning: Room temperature, in a tightly sealed jar, away from heat and sunlight. Six months is my rule, but trust me, you’ll use it up faster.
- Leftover Meat: Store Carne Asada (already seasoned and grilled/cooked) in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of broth or a squeeze of lime to perk things up.
- Freezer-Friendly: Season raw steak, seal tightly, and freeze—so the flavor infuses as it thaws. Thaw overnight and toss on the grill for a taste of summer any time.
- Quick Refresher: If your spice blend loses punch, wake it up with a little more fresh zest and a sprinkle of salt before using.
Let’s Keep Talking!
I can’t tell you how many “Needa jar of your seasoning!” texts I get every month—so don’t be shy, drop a comment below if you try it or if you want to swap tips! I’m always delighted to hear your wildest Carne Asada ideas or see your taco night pics (honestly, nothing makes my day more). Here’s to cozy dinners, messy tacos, and the seasoning blend you’ll be reaching for again and again. If you have questions, I’m here. Happy cooking, friend!
Carne Asada Seasoning
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/2 teaspoon brown sugar
- lime zest
Instructions
- In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, kosher salt, black pepper, cayenne, brown sugar, and lime zest. Stir well to blend.
- Take a small amount of the seasoning mix, taste, and adjust salt or heat as desired.
- Transfer the seasoning mix to an airtight jar or container for storage. Keep in a cool, dry place.
- Sprinkle generously on steak, chicken, veggies, or other dishes for a burst of flavor. Allow to marinate for enhanced taste.
