Carne Asada Hondureña

Name: Carne Asada Hondureña
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Honduran
Ingredients: 800g beef skirt or flank steak, thinly sliced; 4 cloves garlic, minced; Juice of 3 sour oranges or 2 limes; 1 tsp ground cumin; 1 tbsp vegetable oil; Salt and pepper; Corn tortillas for serving; Chimol salsa for serving

Carne Asada (KAR-neh ah-SAH-dah)

Honduran Grilled Beef

⏱ Prep Time 40 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 383 kcal

Thin-cut beef steak marinated in citrus, garlic, and cumin, then grilled over charcoal until smoky and charred. Served with chimol salsa and tortillas.

Nutrition & Info

Protein 36.0g

Carbs 8.0g

Fat 23.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

charcoal grill or griddle tongs cutting board

Presentation Guide

Vessel: wooden cutting board

Garnishes: chimol salsa, grilled scallions

Accompaniments: tortillas, refried beans, avocado

Ingredients

800g beef skirt or flank steak, thinly sliced
4 cloves garlic, minced
Juice of 3 sour oranges or 2 limes
1 tsp ground cumin
1 tbsp vegetable oil
Salt and pepper
Corn tortillas for serving
Chimol salsa for serving

Instructions

1
Pound steaks to even thickness if needed. Combine garlic, citrus juice, cumin, oil, salt, and pepper in a bowl.
2
Marinate the steaks for at least thirty minutes, or up to four hours in the refrigerator for deeper flavor.
3
Grill over high heat, preferably charcoal, for two to three minutes per side until well charred but still juicy inside.
4
Let meat rest five minutes, then slice against the grain into strips.
5
Serve with warm tortillas, chimol salsa, and refried beans on the side.

💡

Did You Know?

Hondurans prefer sour orange juice for marinating carne asada, and many families have a sour orange tree in their yard specifically for this purpose.

Chef's Notes

Equipment Tips

charcoal grill or griddle
tongs
cutting board

Garnishing

chimol salsa, grilled scallions

Accompaniments

tortillas, refried beans, avocado

The Story Behind Carne Asada Hondureña

Carne asada in Honduras is tied directly to the Spanish ranching tradition that transformed the landscape of Central America after colonization. Cattle ranching became a major economic activity, and grilling beef over open fire became the most common cooking method in rural areas. The Honduran preparation emphasizes citrus marinades using the naranja agria, or sour orange, which grows abundantly across the country. Weekend carne asada cookouts remain one of the most important social gatherings in Honduran culture.

🕐 Traditionally enjoyed weekend cookouts and celebrations 📜 Origins: Spanish colonial ranching tradition

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