We used to buy marinated carne asada from our grocery store. And, I’m pretty sure that the recipe for the marinade was one of the butchers’ family recipes. I’m also pretty sure that whoever that guy was, he doesn’t work there anymore, and he took his family recipe with him when he left.
So, we’ve been on the lookout for a great carne asada for a while. Now, it could be another marinaded one from a store, but I’d prefer to make my own. I’ve asked around for a traditional carne asada recipe (maybe one that your Grandma makes? Feel free to share in the comments!). But I haven’t had much luck with any traditional recipes. I have gotten some great ones for marinated steaks. But, traditional, still looking…
Well, last weekend we tried a new recipe, and it called for Taco Seasoning. About 1/2 cup of the stuff. So, I set to work on a taco seasoning I could make at home and in pretty large quantities. This is what I came up with. I modified a recipe from Cassie Craves (she inspired me on my Taco Pasta too).
This Taco Seasoning is ahhh-mazing. It smells so deep and rich. So full of flavor. And, I left the salt out entirely. I don’t think it needed it, but if you are putting the Taco Seasoning on steak, you may wish to salt the steak directly. I can just picture some tofu rubbed with this powder, or this mixed into lentils and stewed tomatoes. I’d also love to try it with Homemade Chile Powder. Mmmmm. (oh, sorry was I drooling?)
Oh, as for the carne asada, we’re still attempting to prefect it. A couple more tweaks and I think it’ll be there. I’ll share it when we finalize it. And, no I don’t eat the carne asada (it’s all for the husband), but I will try pesco asada once we get the recipe down! 😉
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- 6 tablespoons chili powder
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon red pepper flakes
- ½ tablespoon dried oregano
- 1 tablespoon paprika
- 3 tablespoons cumin
- 1 tablespoon ground black pepper
- Place all ingredients in a jar with a tight-fitting lid and shake well to combine. Or, stir to mix in a bowl.