ArnieTex’s Legendary Carne Asada w/ Homemade Red Sauce

This homemade carne asada with Arnie Tex's fire roasted red sauce is perfect for tacos, dinner plates, or gatherings, it’s simple enough to make at home but impressive enough to wow any crowd with smoky, tangy, and spicy flavors in every bite!

You Will Need

• 2–3 lbs skirt steak

For the Marinade:

• 1/4 cup orange juice
• 1/4 cup pineapple juice
• 1/2 cup lime juice
• 1 tbsp apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 2 tbsp smoked paprika
• 2 tsp chili powder
• 3 tbsp achiote paste

For the Fire Roasted Red Sauce:

• 1 jalapeño pepper (add 1 serrano pepper for extra heat)
• 1/2 large white onion
• 2–3 cloves garlic
• 2 limes
• 2 medium tomatoes, cores removed
• Kosmo’s Q Garlic Jalapeño rub (to taste)
• Kosmo’s Q SPG rub (to taste)
• Fresh cilantro (to taste)

The Prep

Start by building your marinade, which is where most of the flavor comes from. Combine the orange juice, pineapple juice, lime juice, apple cider vinegar, and olive oil with all the spices and achiote paste. You can blend everything together for a smoother consistency or mix it thoroughly by hand. The result should be a vibrant, slightly thick marinade with a deep red color and a strong citrus and spice aroma.

Place your skirt steak in a large bowl or container and pour the marinade over it. Take a moment to really work the marinade into the meat so every surface is coated. Cover tightly with a lid or plastic wrap and refrigerate for at least 4 hours, though overnight will give you the best flavor. The acids will tenderize the meat while the spices soak in, setting you up for a rich, juicy final result.

The Cook

When you’re ready to cook, preheat your grill until it’s hot and ready for direct cooking. Place the marinated skirt steak directly over the heat and flip it frequently, about every 45 seconds. Such a thin cut of meat will cook fast, and this constant movement helps build an even char without burning, while locking in juices. Once a good crust has developed, move the steak to indirect heat to finish cooking more gently.

Cook until the internal temperature reaches 140°F (60°C) for medium-rare (or to your desired doneness), then remove the meat from the grill. Let it rest for about 20 minutes, loosely tented with foil or placed in a covered roasting pan. While the meat rests, place the tomatoes, onion, and peppers directly over the flame to fire roast them. Turn occasionally until they’re softened and nicely charred on the outside, which will give your sauce that signature smoky depth.

With everything cooked, it’s time to bring the sauce together. Using a molcajete, mortar and pestle, or even a blender, start by crushing the garlic into a paste. Gradually add the roasted onion, peppers, and tomatoes, working in batches if needed to keep things manageable. The goal is a slightly chunky but cohesive sauce. Season it with Garlic Jalapeño rub and SPG rub to taste, then squeeze in the juice of one lime and mix in fresh cilantro.

The Payoff

Slice the rested carne asada thinly against the grain for maximum tenderness. Warm up some corn tortillas, then assemble your tacos with the sliced meat, a generous spoonful of fire roasted red sauce, diced white onion, fresh cilantro, and a squeeze of lime. The combination of smoky grilled beef, bright citrus marinade, and spicy roasted salsa makes every bite rich, fresh, and incredibly satisfying.

Catch you on the next recipe!