Carne Asada Coahuila Recipe (Northern Mexican-Style)
A true taste of northern Mexico, this Carne Asada Coahuila recipe combines a citrus-garlic marinade with mesquite grilling for bold, smoky, perfectly sliced beef tacos.
Ingredients
- For the Steak:
- 2 lbs skirt steak or chuck steak
- ⅓ cup fresh lime juice
- ⅓ cup light Mexican beer Tecate or Modelo
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp sea salt
- Optional: 1/2 tsp chile powder or chipotle powder
- For Serving:
- Warm flour tortillas
- Grilled green onions
- Guacamole or sliced avocado
- Pico de gallo
- Lime wedges
Instructions
- Marinate Like You Mean It
- Combine lime juice, beer, soy sauce, olive oil, garlic, and spices in a large bowl. Add the steak and coat thoroughly. Cover and marinate for 2–8 hours in the fridge. The longer the soak, the deeper the flavor.
- Prep the Grill
- Light your charcoal and add mesquite wood if available. You want a hot, even fire — coals glowing white-hot before the meat hits the grate.
- Grill That Beauty
- Place the steak directly over the flame. Grill 4–6 minutes per side, adjusting based on thickness and preferred doneness. You’re aiming for a crisp sear with juicy insides.
- Rest, Slice, Devour
- Let the meat rest for 5 minutes, then slice thinly against the grain. Serve immediately with warm tortillas and your favorite sides.