18 Delicious Recipes with Carne Asada Amazing

Are you ready to transform your weeknight dinners with the bold flavors of carne asada? Whether you’re craving something quick, looking to spice up your seasonal favorites, or in need of comfort food that packs a punch, we’ve got you covered. Dive into our roundup of 18 delicious recipes that showcase carne asada in all its glory—each one guaranteed to make your taste buds dance. Let’s get cooking!

Carne Asada Tacos with Avocado Salsa

Ready to elevate your taco game? These Carne Asada Tacos with Avocado Salsa are a must-try for any meat lover. Simple ingredients come together for a flavorful punch.

Ingredients

• 1.5 lbs flank steak (trim excess fat for better texture)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp lime juice (freshly squeezed for best flavor)
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 8 small corn tortillas (warmed before serving)
• 1 avocado (diced)
• 1/4 cup red onion (finely chopped)
• 1 jalapeño (seeded and minced, adjust to taste)
• 2 tbsp cilantro (chopped)
• 1 tbsp lime juice
• Salt to taste

Instructions

1. In a bowl, whisk together olive oil, 3 tbsp lime juice, garlic, cumin, salt, and black pepper.
2. Place flank steak in a resealable bag and pour marinade over it. Seal and refrigerate for at least 1 hour, preferably overnight.
3. Preheat grill to medium-high heat (about 450°F).
4. Remove steak from marinade, letting excess drip off. Grill for 6-7 minutes per side for medium-rare, or until desired doneness.
5. Let steak rest for 5 minutes before slicing against the grain into thin strips.
6. While steak rests, combine avocado, red onion, jalapeño, cilantro, 1 tbsp lime juice, and salt in a bowl for the salsa.
7. Warm tortillas on the grill for about 30 seconds per side.
8. Assemble tacos by placing steak strips on tortillas and topping with avocado salsa.

Grilled to perfection, the carne asada is juicy with a smoky char. The creamy avocado salsa adds a fresh, tangy contrast. Serve with extra lime wedges for a zesty finish.

Grilled Carne Asada with Chimichurri Sauce

Now is the perfect time to fire up the grill for a flavorful Carne Asada topped with vibrant Chimichurri Sauce. This dish combines tender, marinated steak with a fresh, herby sauce for a meal that’s both satisfying and easy to make.

Ingredients

– 2 lbs flank steak (or skirt steak for more tenderness)
– 1/4 cup olive oil (or any neutral oil)
– 1/3 cup lime juice (freshly squeezed for best flavor)
– 4 cloves garlic, minced (adjust to taste)
– 1 tsp salt (adjust to taste)
– 1 tsp black pepper (adjust to taste)
– 1 cup fresh parsley, finely chopped (stems removed)
– 1/2 cup fresh cilantro, finely chopped (stems removed)
– 1/4 cup red wine vinegar
– 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. In a large bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper to create the marinade.
2. Add the flank steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat your grill to high heat (about 450°F) for direct grilling.
4. Remove the steak from the marinade, letting excess drip off. Grill for 5-7 minutes per side for medium-rare, or until desired doneness.
5. While the steak rests, combine parsley, cilantro, red wine vinegar, and red pepper flakes in a bowl to make the chimichurri sauce.
6. Slice the steak against the grain into thin strips. Serve topped with chimichurri sauce.
Enjoy the juicy, charred edges of the carne asada paired with the bright, tangy chimichurri. Perfect for tacos, salads, or simply on its own.

Carne Asada Burritos with Black Beans and Rice

Outstanding for a hearty meal, these carne asada burritos pack flavor and satisfaction into every bite. Perfect for dinner or meal prep, they’re a crowd-pleaser.

Ingredients

• 1 lb flank steak (slice against the grain for tenderness)
• 1 cup cooked black beans (canned is fine, drain and rinse)
• 1 cup cooked rice (white or brown, your choice)
• 4 large flour tortillas (warm for flexibility)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp cumin (for depth)
• 1 tsp chili powder (adjust for heat)
• 1 lime (juiced, for brightness)
• 1/2 cup chopped cilantro (optional, for garnish)

Instructions

1. Season flank steak with salt, cumin, and chili powder. Let sit for 10 minutes.
2. Heat olive oil in a skillet over medium-high heat. Cook steak for 3-4 minutes per side for medium-rare. Rest for 5 minutes before slicing.
3. Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp towel for 20 seconds.
4. Layer rice, black beans, and sliced steak on each tortilla. Drizzle with lime juice.
5. Fold sides of tortilla in, then roll tightly from the bottom up.
6. Optional: Grill burritos seam-side down for 2 minutes for a crispy exterior.

Unwrap to reveal a juicy, flavorful filling with a perfect balance of textures. Serve with extra lime wedges and a side of salsa for an extra kick.

Carne Asada Nachos with Cheese and Jalapenos

Just when you thought nachos couldn’t get any better, these Carne Asada Nachos with Cheese and Jalapenos take it to the next level. Perfect for game day or a casual dinner, they’re loaded with flavor and easy to make.

Ingredients

• 1 lb flank steak (or skirt steak for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 bag tortilla chips (about 10 oz, sturdy ones hold up better)
• 2 cups shredded cheddar cheese (or a mix for more complexity)
• 1/2 cup pickled jalapenos (adjust for heat preference)
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. Rub the steak with olive oil, then season both sides with salt, pepper, garlic powder, and cumin.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Tip: Let it rest for 5 minutes before slicing to keep juices in.
4. Slice the steak thinly against the grain. Tip: This ensures each bite is tender.
5. Spread tortilla chips on a baking sheet. Top evenly with shredded cheese and sliced steak.
6. Broil in the oven for 2-3 minutes, or until cheese is melted and bubbly. Tip: Watch closely to prevent burning.
7. Remove from oven and immediately top with jalapenos and cilantro if using.

Melting cheese over crispy chips with juicy carne asada creates a perfect bite. Serve with a side of guacamole or sour cream for dipping, and enjoy the layers of texture and spice.

Carne Asada Quesadillas with Pico de Gallo

Ready to elevate your quesadilla game? These Carne Asada Quesadillas with Pico de Gallo are a flavorful twist on the classic, perfect for a quick dinner or entertaining.

Ingredients

• 1 lb flank steak (or skirt steak for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp garlic powder
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese (or a mix of Monterey Jack and cheddar)
• 1 cup Pico de Gallo (store-bought or homemade)
• 1 avocado, sliced (for serving)

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. Rub the steak with olive oil, then season both sides with salt, pepper, cumin, and garlic powder.
3. Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
4. Heat a large skillet over medium heat. Place one tortilla in the skillet.
5. Sprinkle 1/2 cup of cheese over the tortilla, then add slices of carne asada and a spoonful of Pico de Gallo.
6. Top with another 1/2 cup of cheese and a second tortilla. Press down gently.
7. Cook for 2-3 minutes per side, or until the tortilla is golden and the cheese is melted.
8. Repeat with the remaining tortillas and ingredients.
9. Slice each quesadilla into quarters and serve with avocado slices.

Now these quesadillas boast a crispy exterior with a gooey, cheesy center, packed with the bold flavors of carne asada and fresh Pico de Gallo. Never underestimate the power of a well-made quesadilla to bring everyone to the table.

Carne Asada Salad with Lime Vinaigrette

Perfect for summer gatherings, this Carne Asada Salad with Lime Vinaigrette combines bold flavors with fresh ingredients for a satisfying meal.

Ingredients

• 1 lb flank steak (or skirt steak for more flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder
• 1 tsp cumin
• 8 cups mixed greens (washed and dried)
• 1 cup cherry tomatoes (halved)
• 1/2 red onion (thinly sliced)
• 1 avocado (sliced)
• 1/4 cup cilantro (chopped)
• 1/4 cup lime juice (freshly squeezed)
• 2 tbsp honey (or agave for vegan option)
• 1/2 cup olive oil
• 1 tsp Dijon mustard

Instructions

1. Preheat grill or grill pan to high heat (450°F).
2. Rub steak with 2 tbsp olive oil, then season both sides with salt, pepper, garlic powder, and cumin.
3. Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness. Tip: Let steak rest for 5 minutes before slicing to retain juices.
4. While steak rests, assemble salad base with mixed greens, cherry tomatoes, red onion, avocado, and cilantro in a large bowl.
5. For the vinaigrette, whisk together lime juice, honey, 1/2 cup olive oil, and Dijon mustard in a small bowl until emulsified. Tip: Adjust sweetness or acidity by adding more honey or lime juice.
6. Slice steak against the grain into thin strips and add to salad.
7. Drizzle salad with lime vinaigrette and toss gently to combine. Tip: Add vinaigrette just before serving to keep greens crisp.

Now the salad offers a juicy, tender steak contrast with crisp greens, all brightened by the tangy lime vinaigrette. Serve with warm tortillas or extra lime wedges for an added zing.

Carne Asada Stuffed Peppers

Here’s a twist on stuffed peppers that packs a punch with bold carne asada flavors. Perfect for a hearty dinner that’s as colorful as it is delicious.

Ingredients

• 4 large bell peppers, any color (halved and seeded)
• 1 lb carne asada, thinly sliced (or skirt steak)
• 1 cup cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Place pepper halves in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium-high heat. Add carne asada, cook until browned, about 3-4 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove carne asada from skillet, let rest for 5 minutes, then chop into small pieces.
4. In a large bowl, mix chopped carne asada, rice, black beans, corn, cumin, and chili powder. Season with salt and pepper.
5. Spoon the mixture evenly into the pepper halves. Top with shredded cheese. Tip: For extra flavor, add a sprinkle of cheese halfway through baking.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly. Tip: Cover with foil if cheese browns too quickly.

Best served hot, these peppers offer a satisfying crunch with a juicy, flavorful filling. Try topping with avocado slices or a dollop of sour cream for extra richness.

Carne Asada Pizza with Corn and Cilantro

Kick off your culinary adventure with this Carne Asada Pizza with Corn and Cilantro, a fusion dish that combines bold flavors and textures for an unforgettable meal.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb carne asada, thinly sliced (marinate overnight for best flavor)
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup cilantro, chopped (add more for garnish)
• 1 cup mozzarella cheese, shredded (or blend with Monterey Jack for extra flavor)
• 1/4 cup red onion, thinly sliced (soak in water to reduce sharpness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lime juice (freshly squeezed for brightness)
• 1 tsp chili powder (adjust to taste)
• Salt and pepper to taste

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes to ensure a crispy crust.
2. Roll out pizza dough on a floured surface to a 12-inch circle, then brush with olive oil to prevent sogginess.
3. Spread mozzarella cheese evenly over the dough, leaving a 1-inch border for the crust.
4. Arrange carne asada slices, corn kernels, and red onion slices on top of the cheese.
5. Sprinkle chili powder, salt, and pepper over the toppings, then drizzle with lime juice for a zesty kick.
6. Transfer pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and cheese is bubbly.
7. Remove from oven and immediately garnish with chopped cilantro for a fresh contrast.

Delight in the crispy crust topped with juicy carne asada and sweet corn, balanced by the freshness of cilantro. Serve with a side of lime wedges for an extra tangy twist.

Carne Asada Sliders with Chipotle Mayo

Zesty and bold, these Carne Asada Sliders with Chipotle Mayo pack a punch. Perfect for gatherings or a quick dinner.

Ingredients

• 1 lb flank steak (slice against the grain for tenderness)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lime juice (fresh for best flavor)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp cumin (toast for depth)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup mayonnaise (use full-fat for creaminess)
• 1 tbsp chipotle in adobo, minced (adjust for heat)
• 12 slider buns (toast lightly for crunch)
• 1 avocado, sliced (adds creaminess)
• 1/4 cup cilantro, chopped (for freshness)

Instructions

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, salt, and pepper to make the marinade.
2. Place flank steak in a resealable bag, add marinade, and refrigerate for at least 1 hour, preferably overnight.
3. Preheat grill to high heat, about 450°F, ensuring grates are clean and oiled to prevent sticking.
4. Grill steak for 3-4 minutes per side for medium-rare, or until desired doneness, letting it rest for 5 minutes before slicing.
5. Mix mayonnaise and chipotle in adobo in a small bowl; set aside for flavors to meld.
6. Toast slider buns on the grill for 1 minute until lightly charred.
7. Spread chipotle mayo on both sides of each bun, layer with sliced steak, avocado, and cilantro.

Rich in flavor with a smoky kick, these sliders are a crowd-pleaser. Serve with a side of pickled onions for an extra zing.

Carne Asada Soup with Vegetables

Outstanding for a cozy dinner, this Carne Asada Soup with Vegetables brings bold flavors and hearty satisfaction. Perfect for using up leftover steak or starting fresh, it’s a versatile dish that welcomes customization.

Ingredients

– 1 lb carne asada, thinly sliced (or any grilled steak)
– 2 tbsp olive oil (or any neutral oil)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 carrots, sliced
– 1 cup corn kernels (fresh or frozen)
– 4 cups beef broth (low sodium preferred)
– 1 tsp cumin (adjust to taste)
– Salt and pepper (adjust to taste)
– 1 lime, juiced
– Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing for 2 minutes until fragrant.
3. Stir in bell pepper and carrots, cooking for another 3 minutes to soften slightly.
4. Add carne asada slices, searing for 1 minute per side to brown.
5. Pour in beef broth and bring to a boil, then reduce to a simmer.
6. Mix in corn and cumin, seasoning with salt and pepper to taste.
7. Simmer uncovered for 15 minutes, allowing flavors to meld.
8. Squeeze lime juice into the soup just before serving.
9. Garnish with fresh cilantro.

Lusciously rich with tender steak and crisp vegetables, this soup balances savory depth with a bright lime finish. Serve with warm tortillas or over rice for an extra hearty meal.

Carne Asada Enchiladas with Red Sauce

Ready to elevate your dinner game? These Carne Asada Enchiladas with Red Sauce pack a punch of flavor and are surprisingly straightforward to make.

Ingredients

– 2 lbs flank steak (or skirt steak for more tenderness)
– 1 cup red enchilada sauce (homemade or store-bought)
– 8 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp cumin

Instructions

1. Preheat your grill or skillet to high heat, about 450°F.
2. Season the steak evenly with salt, pepper, garlic powder, and cumin.
3. Grill the steak for 4-5 minutes per side for medium-rare, or until desired doneness.
4. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
5. Warm the tortillas on a dry skillet for about 30 seconds per side to make them pliable.
6. Dip each tortilla in the red enchilada sauce, then fill with steak strips and a sprinkle of cheese.
7. Roll the tortillas tightly and place seam-side down in a baking dish.
8. Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
9. Bake in a preheated 350°F oven for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Let stand for 5 minutes before serving.
A perfect balance of tender carne asada and melted cheese wrapped in a lightly crispy tortilla. Serve with a side of guacamole or a fresh salad for a complete meal.

Carne Asada Fajitas with Bell Peppers and Onions

Great for a quick weeknight dinner, these Carne Asada Fajitas pack a punch with bold flavors and vibrant colors. Gather your ingredients and let’s get cooking.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain (for tenderness)
• 2 tbsp olive oil, or any neutral oil
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, freshly ground preferred
• 2 tsp chili powder, for a mild kick
• 1 tsp cumin, for depth
• 1 tsp garlic powder, or 2 cloves minced
• 1 large onion, sliced into strips
• 2 bell peppers, any color, sliced into strips
• 2 tbsp lime juice, freshly squeezed
• 8 small flour tortillas, warmed
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the sliced flank steak with olive oil, salt, black pepper, chili powder, cumin, and garlic powder. Mix well to coat evenly. Let marinate for at least 15 minutes at room temperature.
2. Heat a large skillet over medium-high heat until hot. Add the marinated steak in a single layer. Cook for 2-3 minutes per side without stirring to get a good sear.
3. Remove the steak from the skillet and set aside. In the same skillet, add the sliced onions and bell peppers. Cook for 5-6 minutes, stirring occasionally, until they start to soften and char slightly.
4. Return the steak to the skillet with the vegetables. Add lime juice and toss everything together. Cook for another 1-2 minutes to combine flavors.
5. Warm the flour tortillas according to package instructions. Serve the carne asada mixture on the tortillas, garnished with fresh cilantro.

Wrapped in warm tortillas, the carne asada is juicy and flavorful, with the bell peppers and onions adding a sweet crunch. Try serving with a side of guacamole or salsa for extra zest.

Carne Asada Sandwich with Garlic Aioli

Absolutely crave-worthy, this Carne Asada Sandwich with Garlic Aioli combines tender, flavorful steak with a creamy, garlicky spread for a meal that’s both satisfying and easy to make.

Ingredients

• 1 lb flank steak (or skirt steak for more flavor)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lime juice (freshly squeezed for best taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup mayonnaise
• 2 garlic cloves, minced (more for stronger flavor)
• 4 ciabatta rolls (or any sturdy bread)
• 1 cup arugula (for a peppery crunch)

Instructions

1. In a bowl, mix olive oil, lime juice, salt, and pepper to create the marinade.
2. Coat the flank steak evenly with the marinade. Let it sit for at least 30 minutes at room temperature.
3. Preheat grill to medium-high heat (about 450°F). Grill the steak for 4-5 minutes per side for medium-rare.
4. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
5. Combine mayonnaise and minced garlic in a small bowl to make the aioli. Set aside.
6. Toast the ciabatta rolls lightly on the grill for about 1 minute per side.
7. Spread a generous amount of garlic aioli on both halves of each roll.
8. Layer the sliced carne asada and arugula on the bottom half of each roll, then cover with the top half.

Outstanding in its simplicity, the sandwich offers a perfect balance of juicy, charred steak and creamy aioli, with the arugula adding a fresh contrast. Serve it with a side of grilled vegetables or a crisp salad for a complete meal.

Carne Asada Pasta with Creamy Alfredo Sauce

Looking for a twist on classic pasta? This Carne Asada Pasta combines tender grilled steak with creamy Alfredo for a hearty meal.

Ingredients

• 1 lb carne asada, thinly sliced (marinate overnight for best flavor)
• 12 oz fettuccine pasta (or any pasta of choice)
• 2 cups heavy cream (for a lighter version, use half-and-half)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 2 tbsp unsalted butter (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground recommended)
• 1 tbsp olive oil (for cooking the carne asada)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add carne asada slices. Cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Add minced garlic. Sauté for 30 seconds until fragrant.
4. Pour in heavy cream, stirring constantly. Bring to a gentle simmer. Cook for 2 minutes, stirring occasionally.
5. Reduce heat to low. Stir in Parmesan cheese until melted and sauce thickens, about 2 minutes. Season with salt and pepper.
6. Add cooked pasta and carne asada to the skillet. Toss until evenly coated with sauce. Cook for an additional 1-2 minutes to heat through.
7. Serve immediately. Garnish with extra Parmesan and fresh parsley if desired.

Velvety Alfredo clings to every strand of pasta, while the carne asada adds a smoky depth. Try serving with a side of garlic bread to soak up the extra sauce.

Carne Asada Omelette with Cheese and Salsa

Zesty and satisfying, this Carne Asada Omelette with Cheese and Salsa is a hearty breakfast that packs a punch. Perfect for fueling up before a busy day or enjoying a lazy weekend brunch.

Ingredients

• 2 eggs (large, beaten)
• 1/4 cup carne asada (cooked, diced)
• 1/4 cup shredded cheese (cheddar or blend)
• 2 tbsp salsa (homemade or store-bought)
• 1 tbsp butter (or any neutral oil)
• Salt and pepper (adjust to taste)

Instructions

1. Heat a non-stick skillet over medium heat (350°F). Add butter, swirling to coat.
2. Pour beaten eggs into the skillet. Let set for 30 seconds without stirring.
3. Gently lift edges with a spatula, tilting skillet to let uncooked eggs flow underneath.
4. Once eggs are mostly set but still slightly runny on top (about 2 minutes), sprinkle carne asada and cheese over one half.
5. Fold the omelette in half with the spatula. Cook for another 30 seconds to melt cheese.
6. Slide onto a plate. Top with salsa. Season with salt and pepper.

Key to perfection: don’t overfill the omelette to prevent breaking. For extra flavor, let the carne asada sit at room temperature before adding. Always use a non-stick skillet for easy flipping. Kicking off your day with this omelette means a burst of flavors and textures – creamy cheese, tender carne asada, and a slight crunch from the perfectly cooked eggs. Serve with a side of avocado slices or a dollop of sour cream for an extra treat.

Carne Asada Stuffed Mushrooms

Delight your guests with these Carne Asada Stuffed Mushrooms, a perfect blend of savory and earthy flavors. Easy to make and even easier to enjoy, they’re a crowd-pleaser for any occasion.

Ingredients

• 12 large mushrooms (stems removed and reserved)
• 1 cup carne asada (cooked and finely chopped)
• 1/2 cup cream cheese (softened)
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix carne asada, cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until well combined.
3. Brush mushroom caps with olive oil inside and out. Place them on the prepared baking sheet.
4. Spoon the carne asada mixture into each mushroom cap, pressing down lightly to fill.
5. Bake for 15-20 minutes, or until mushrooms are tender and filling is golden.
6. Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Great for serving as an appetizer or a side dish, these stuffed mushrooms offer a juicy bite with a smoky, cheesy finish. Try them with a drizzle of chipotle mayo for an extra kick.

Carne Asada Hash with Potatoes and Eggs

Unleash a hearty breakfast with this Carne Asada Hash, combining savory steak, crispy potatoes, and perfectly cooked eggs for a fulfilling start to your day.

Ingredients

• 1 lb carne asada, thinly sliced (use pre-marinated for convenience)
• 2 cups potatoes, diced (Yukon Gold recommended for creaminess)
• 4 large eggs
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp garlic powder (for extra flavor)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add diced potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until golden and crispy.
3. Push potatoes to one side of the skillet. Add carne asada slices to the other side. Cook for 3 minutes per side for medium doneness.
4. Mix potatoes and carne asada together in the skillet. Season with salt, pepper, and garlic powder. Stir to combine.
5. Create 4 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 5 minutes, or until eggs are set to your liking.
6. Remove from heat. Let sit for 2 minutes before serving.

Vibrant flavors and textures make this dish a standout. The crispy potatoes contrast beautifully with the tender carne asada and runny egg yolks. Serve with warm tortillas or avocado slices for an extra touch.

Carne Asada Lettuce Wraps with Guacamole

Here’s a quick, flavorful dish perfect for summer nights. Carne Asada Lettuce Wraps with Guacamole combine juicy, charred meat with creamy avocado for a light yet satisfying meal.

Ingredients

• 1.5 lbs flank steak (or skirt steak for more flavor)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp lime juice (freshly squeezed for best taste)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 large lettuce leaves (butter or romaine work well)
• 2 ripe avocados
• 1 small onion, finely diced
• 1 jalapeño, seeded and minced (optional for heat)
• 2 tbsp cilantro, chopped
• 1 tbsp lime juice
• Salt to taste

Instructions

1. In a bowl, whisk together olive oil, lime juice, garlic, cumin, salt, and pepper to make the marinade.
2. Place the steak in a resealable bag, pour the marinade over, and seal. Marinate in the fridge for at least 1 hour, preferably overnight for deeper flavor.
3. Preheat grill to high heat (450°F). Remove steak from marinade, letting excess drip off.
4. Grill steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
5. For the guacamole, mash avocados in a bowl. Stir in onion, jalapeño, cilantro, lime juice, and salt.
6. Assemble wraps by placing a few slices of steak on a lettuce leaf, topping with guacamole.

Vibrant and fresh, these wraps offer a crunch from the lettuce, richness from the guacamole, and a smoky kick from the carne asada. Serve with extra lime wedges for a zesty finish.

Conclusion

Outstanding flavors await in our ’18 Delicious Recipes with Carne Asada Amazing’ roundup! Whether you’re craving classic tacos or something new, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the love on Pinterest and spread the joy of cooking with carne asada!

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