Carne asada is a popular Mexican dish consisting of grilled and marinated meat, usually served as tacos, burritos or nachos. When preparing authentic carne asada, choosing the right cut and type of meat is crucial for bringing out the full, bold flavors. The most common meats used are beef, chicken, pork or lamb. Each has their advantages and disadvantages in terms of flavor, texture and fat content. This article will compare the different meats to determine which makes the best carne asada.
Beef for Carne Asada
Beef is the most traditional and popular choice for carne asada. Certain cuts of beef have an excellent meaty flavor and tenderness when grilled over high heat. The fat content also helps keep the meat from drying out and adds richness. Here are the best cuts of beef for carne asada:
Skirt Steak – This thin, long cut has excellent beefy flavor and becomes tender when sliced against the grain. It has the right amount of fat marbling. Skirt steak is a top choice for authentic carne asada.
Flank Steak – Flank steak is very flavorful with a loose grain that soaks up the marinade well. When sliced properly it is also tender. It may require extra trimming of fat.
Hanger Steak – Sometimes called the “butcher’s steak” as butchers would often keep it for themselves. It has a loose grain and becomes very tender when grilled. The beefy taste stands up to bold marinades.
Sirloin Flap/Bavette Steak – A thin, flat steak like skirt or flank but with a bit more fat and tenderness. It has a looser grain and picks up plenty of flavor from marinades.
Top Sirloin Steak – Leaner and slightly tougher than the steaks above but still makes great carne asada when sliced thin against the grain. Choose top sirloin cap for more marbling.
Tri-Tip Roast – A flavorful triangular cut from the bottom sirloin with a decent amount of marbling. Sliced thin against the grain it makes excellent carne asada.
Ribeye Steak – A tender, well-marbled steak that is very flavorful, though slightly higher in fat content. When cut into thin slices it makes delicious carne asada.
Overall, skirt steak is considered the traditional cut of choice for carne asada, followed by flank, hanger and flap/bavette steaks. Lean top sirloin can also work well when sliced properly. Avoid tougher cuts like eye round, top round or chuck steak.
Advantages of Beef
– Authentic, rich beefy flavor that pairs perfectly with bold Mexican seasonings
– Cuts like skirt and flank steak have an ideal loose grain for tenderness
– Fat content provides moisture, flavor and prevents drying out on the grill
– Abundantly available and typically affordable
Disadvantages of Beef
– Some cuts may require extra trimming of thick fat or gristle
– Lean cuts can become tough and chewy if overcooked
– Ground beef lacks steak-like texture when grilled
– Higher in saturated fat than other meats
Chicken for Carne Asada
Chicken can also make delicious carne asada, though it has a milder flavor compared to beef. The advantage is it is lower in fat and calories while still being quite flavorful. Here are good options for chicken carne asada:
Chicken Thighs – The best choice – juicy and flavorful dark meat that doesn’t dry out easily. Bone-in, skin-on thighs work well.
Chicken Breasts – Lean white meat that absorbs the marinade. Slice thinly against the grain. Avoid overcooking.
Chicken Tenderloins – Tender little strips of white breast meat that grill up quickly. Easy for making tacos or nachos.
Chicken Wings – Small wings or drumettes nicely absorb the marinade flavors. Crispy skin adds texture.
Chicken Hearts and Gizzards – Offal cuts pack tremendous flavor when grilled over high heat.
For whole cuts like breasts or thighs, slicing thinly across the grain is key to keeping the meat from drying out and becoming tough. Chicken breast should not be cooked past 145-150°F internally.
Advantages of Chicken
– Very lean and lower in fat, calories than red meat
– Milder flavor lets the marinade shine
– Lower cost than beef
– Easy to find boneless, skinless cuts
Disadvantages of Chicken
– Less rich, beefy taste than steak
– Can dry out if overcooked
– Offal cuts may have strong flavors for some
– Risk of salmonella with undercooked chicken
Pork for Carne Asada
While not as common, pork can also substitute for beef in carne asada recipes. Cuts like pork shoulder have excellent marbling for moisture and flavor. Here are good pork options:
Pork Shoulder/Butt – Well-marbled shoulder meat that stays juicy when sliced thin. Often used for pulled pork.
Pork Loin or Tenderloin – Leaner cuts that absorb marinade well and grill up fast.
Pork Belly – Very rich and flavorful with crispy fat when grilled or broiled.
Pork Spare Ribs – Meaty ribs that become finger-licking good when cooked low and slow or grilled hot and fast.
Carnitas – Braised, shredded pork shoulder or butt makes incredibly flavorful tacos
With pork, be aware it can carry bacteria like salmonella, so ensure it reaches safe internal temperatures – at least 145°F. Let rest before slicing to retain juices.
Advantages of Pork
– Shoulder and belly cuts have high fat content for flavor and moisture
– Mild taste absorbs marinades similar to chicken
– Cuts like tenderloin grill up quickly
– Carnitas shredded pork is very traditional
Disadvantages of Pork
– Not as commonly used for carne asada
– Needs safe handling to avoid bacteria
– Some find the taste too mild compared to beef
– Ribs and shoulder require longer cooking times
Lamb for Carne Asada
Lamb isn’t as widely used but makes incredibly flavorful carne asada. The rich taste of lamb pairs fantastically with bold Mexican spices and hot grilling. Cuts to try:
Lamb Leg Steaks – Lean steaks from the leg that absorb marinade and grill quickly
Lamb Shoulder Chops – Chops from the shoulder offer great texture and fat for moisture
Lamb Loin Chops – Delicate, tender chops that are quick grilling
Lamb Flank – A thin, flavorful cut good for marinating
For food safety, lamb should reach an internal temperature of at least 145°F before eating. Let rest 5 minutes after cooking.
Advantages of Lamb
– Deep, rich lamb flavor stands up incredibly well to Mexican spices
– Fat content keeps it tender and juicy during grilling
– Unique change from traditional beef
– Shoulder and leg cuts absorb marinades
Disadvantages of Lamb
– Higher cost than beef or chicken
– Not as commonly used in Mexican cuisine
– Strong flavor may be overpowering for some
– Can dry out if overcooked
Comparison Table of Meats for Carne Asada
| Meat | Flavor | Fat Content | Cost | Grilling Time |
|---|---|---|---|---|
| Skirt Steak | Very Beefy | Moderate | Moderate | Medium |
| Flank Steak | Beefy | Low | Moderate | Medium |
| Chicken Thighs | Mild | Moderate | Low | Medium |
| Chicken Breast | Very Mild | Low | Low | Fast |
| Pork Shoulder | Mildly Porky | High | Low | Long |
| Pork Tenderloin | Mild | Low | Low | Fast |
| Lamb Shoulder | Very Rich | High | High | Medium |
| Lamb Leg | Rich | Low | High | Fast |
Conclusion
For traditional, authentic carne asada, skirt steak is the clear winner as the best meat choice. It has the quintessential beefy flavor that pairs perfectly with the bold Mexican spices and high heat of the grill. Flank steak is a close second for its similar taste and texture.
Chicken thighs make an excellent low fat substitute, though the flavor is much milder. Well-marbled cuts of pork like shoulder can also work well. Lamb is a unique, flavorful alternative for those who don’t mind the higher cost.
No matter what meat you choose, letting it marinate sufficiently to absorb all the delicious flavors is key. Cut across the grain for tenderness. Grill over high heat for that perfect char and smoky taste. Enjoy your carne asada in soft tacos, stuffed into burritos or piled high on nachos. With the right meat and preparation, you can have restaurant-quality carne asada at home. ¡Buen provecho!