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A glass jar filled with a carne asada spice mix is surrounded by more of the same spice spread on a dark surface.
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Carne Asada Seasoning Recipe

Ten pantry spices - smoked paprika, cumin, ancho chili, garlic, oregano, and a pinch of brown sugar - mixed into a dry rub that doubles as a seasoning blend for carne asada and everything else that benefits from bold, smoky heat. Make a jar. Use it constantly.
Prep Time5 minutes
Total Time5 minutes
Course: condiment, Seasoning
Cuisine: Mexican
Servings: 8 servings
Author: Brittany Lauren

Ingredients

  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp smoked paprika
  • 1 Tbsp chili powder or ancho for milder heat
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried oregano Mexican oregano if possible
  • 1 tsp cayenne pepper optional, for kick
  • 1 tsp brown sugar

Instructions

Combine

  • Add all spices to a small bowl or spice jar.
    A glass bowl containing various ground spices and dried herbs with a wooden spoon resting inside, placed on a textured brown surface.

Mix

  • Stir or shake well until the seasoning blend is evenly combined.

Store

  • Transfer to an airtight spice jar and store in a cool, dark pantry for up to 6 months.
    A clear glass jar with a metal lid filled with a reddish-brown carne asada seasoning blend, sitting on a light countertop.

Notes

  • This recipe makes about ½ cup of seasoning, enough for 6–8 pounds of steak, depending on how heavily you season.
  • Pat the steak dry before applying the rub so it sticks well and forms a better crust.
  • For best results, season the meat 15–30 minutes before grilling so the salt begins to penetrate the meat.
Use the seasoning like a light dry brine. Apply it 20–30 minutes before grilling so the salt pulls moisture to the surface and then reabsorbs into the meat. This helps the steak stay juicy while developing a better char over high heat.

Nutrition

Serving: 1serving