
How To Make Chipotle Carne Asada (Copycat)
With a blend of flavorful spices, this Chipotle carne asada copycat promises a well-seasoned grilled skirt steak with a hint of tang from some lime juice.
Serves:
Ingredients
- ½cupolive oil
- 4jumbo garlic cloves,smashed
- 1tbspwhole cumin seeds
- 4chipotle chili peppers,in adobo sauce, canned
- ¼cuplime juice,freshly squeezed
- 2tbspmaple syrup,or honey
- 1tbspsoy sauce,reduced sodium
- 1tbspkosher salt
- 2tspground coriander
- 2tspchipotle chili powder
- ½tspSaigon cinnamon
- ¼tspground cloves
- ½cupfresh cilantro leaves,packed
For Carne Asada:
- 2lbsskirt steak,cut into 3 large pieces
- ¼cupolive oil
- 2tbsplime juice,freshly squeezed
- 2tbspfresh cilantro,chopped
Instructions
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Heat up 1 tablespoon of oil in a small skillet over medium-high heat. Roast the smashed garlic for 1 minute, stirring constantly, then add the whole cumin seeds and toast for 1 minute. Remove from the skillet and allow to cool.
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Add the chipotle chili peppers, wet ingredients, dry spices, and fresh cilantro to a food processor and blitz for a few seconds, then slowly pour in the remaining oil while the processor is running. There should be 1 cup of marinade.
Carne Asada:
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Place the skirt steak side by side in a large zip-top bag, then pour in the marinade. Squeeze out the excess air, then seal it shut.
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Massage the steak, then place it on a cutting board and refrigerate for a minimum of 2 hours to a maximum of 24 hours. Flip the bag occasionally as it marinates.
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Allow the steak to warm up to room temperature for roughly 30 minutes. Brush the oil on a cast iron grill pan and place it over medium-high heat for roughly 2 minutes until the oil is shimmering.
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Carefully place 1 of the skirt steaks on the grill with tongs and sear the outside of the meat for 1 minute, then turn down the heat to medium and cook for 2 more minutes.
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Flip and cook for 3 minutes. Skirt steak is thin, so it cooks fast. Check the doneness using a meat thermometer; the internal temperature should be 135 degrees F for rare or 145 degrees F for medium-rare. Repeat with the other steaks.
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Allow the 3 steaks to rest on a large cutting board tented with foil for at least 10 minutes.
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Thinly slice the skirt steak against the grain, then drizzle the lime juice and cilantro on top.
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Serve and enjoy.
Recipe Notes
- Chipotle serves their carne asada in long, thin strips, but feel free to slice the strips into shorter lengths for use in burritos and tacos.
- For the most tender results, grill to medium-rare.
- Char some parts of the steaks for the best flavor.
- Tent the steaks with foil and allow to rest to keep them juicy, then thinly slice the meat.
Nutrition
- Calories: 433.88kcal
- Fat: 35.17g
- Saturated Fat: 8.55g
- Trans Fat: 0.78g
- Monounsaturated Fat: 21.79g
- Polyunsaturated Fat: 2.93g
- Carbohydrates: 7.90g
- Fiber: 1.21g
- Sugar: 4.53g
- Protein: 23.70g
- Cholesterol: 73.71mg
- Sodium: 634.74mg
- Calcium: 34.92mg
- Potassium: 435.31mg
- Iron: 3.03mg
- Vitamin A: 236.67µg
- Vitamin C: 29.21mg
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