Asada and carnitas are two popular Mexican taco fillings: asada is beef grilled over high heat, while carnitas is pork cooked slowly until tender, then crisped. This recipe makes both side by side so you can compare their flavors and textures, then serve them in warm tortillas with simple toppings.
Ingredients
- For the asada: 1½ lb (680 g) skirt steak or flank steak
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) neutral oil, such as avocado or canola oil
- 2 garlic cloves, finely grated or minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried Mexican oregano, or regular dried oregano
- ¾ tsp (4 g) kosher salt
- ¼ tsp (0.5 g) black pepper
- For the carnitas: 2 lb (907 g) boneless pork shoulder, cut into 2-inch (5-cm) pieces
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) ground cumin
- ½ tsp (1 g) dried oregano
- ½ cup (120 ml) orange juice
- ½ cup (120 ml) water
- 1 small yellow onion, peeled and quartered, about 5 oz (140 g)
- 2 garlic cloves, lightly crushed
- 1 bay leaf
- For serving: 12 small corn tortillas, about 6 inches (15 cm) each
- 1 cup (150 g) finely diced white onion
- ½ cup (15 g) chopped fresh cilantro
- 2 limes, cut into wedges, about 4 oz (115 g)
- Salsa, as desired, about 1 cup (240 ml)
Instructions
- Mix the lime juice, oil, garlic, cumin, oregano, salt, and pepper in a small bowl. Put the steak in a shallow dish or a food-safe bag, add the mixture, and turn to coat. Refrigerate for 20 minutes while you start the pork. Do not marinate the steak for hours in this acidic mixture, which can make the surface soft.
- Put the pork in a heavy, lidded pot or Dutch oven. Sprinkle with salt, cumin, and oregano, then add the orange juice, water, onion, garlic, and bay leaf. Bring to a gentle simmer over medium heat, then cover and reduce the heat to low. Cook gently for about 1 hour 45 minutes, turning the pieces once or twice, until very tender and easy to pull apart. Keep it at a simmer rather than a hard boil; add a splash of water if the pot becomes dry before the pork is tender.
- While the pork cooks, prepare the toppings and heat the grill or a heavy skillet for the steak. Remove the steak from the refrigerator about 10 minutes before cooking. Lift it from the marinade and let excess liquid drip off; discard the used marinade.
- Transfer the pork to a plate and remove the onion, garlic, and bay leaf. Shred the pork into bite-size pieces with two forks. Spoon off excess fat from the cooking liquid if needed, then return the pork to the pot and toss with enough liquid to moisten it. For crisp edges, spread the pork in a hot skillet in a single layer and cook for 3 to 5 minutes, turning once. Check that it reaches 145°F (63°C) with a food thermometer and rests for 3 minutes; this is the USDA FSIS safe minimum for whole cuts of pork. The slow-cooked pork should be tender well before this check.
- Grill or sear the steak over high heat for about 3 to 5 minutes per side, depending on thickness and preferred doneness. Check the thickest part with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Move the steak to a clean plate and rest it for 3 minutes before slicing thinly across the grain. If the steak is too thick for the timing, continue cooking and check again rather than relying on color alone.
- Warm the tortillas in a dry skillet for about 30 seconds per side, or until pliable. Divide the sliced steak and crisped pork among them. Offer diced onion, cilantro, lime wedges, and salsa at the table.
Tips
- Skirt steak has a pronounced beef flavor and cooks quickly; flank steak is a leaner, practical substitute. For either, slice across the visible muscle fibers so the pieces are easier to chew.
- Mexican oregano is slightly different from Mediterranean oregano, but ordinary dried oregano works if that is what you have. Orange juice brings the familiar mild citrus note to this braised carnitas version; it is not essential to every regional or family recipe.
- Use a heavy pot and keep the pork at a gentle simmer. Boiling it vigorously can make the cooking liquid evaporate too quickly and the meat cook unevenly.
- For crisp carnitas, brown the shredded pork in batches without crowding the skillet. Crowding traps steam and softens the edges instead of browning them.
Serving Suggestions
Serve the meat taco-style with warm corn tortillas, onion, cilantro, lime, and salsa. Add sliced radishes, pickled jalapeños, or a simple cabbage slaw for crunch. Rice and beans make the meal more substantial, while a bowl of salsa verde or roasted tomato salsa lets each filling keep its own character. Keep the toppings modest at first: asada is savory and charred, whereas carnitas is rich, tender, and crisp at the edges.
Variations
For a citrus-forward asada, add 1 teaspoon (5 ml) of orange juice to the marinade, but keep the short marinating time. A pinch of chile powder or finely chopped jalapeño adds heat. If grilling is unavailable, sear the steak in a very hot cast-iron skillet, working in batches if needed to avoid steaming it.
For carnitas with more browned surface, transfer the shredded pork to a sheet pan and broil it briefly, watching closely so it does not burn; toss once with a little cooking liquid afterward. You can also skip the final crisping for softer, juicier pork. Pork shoulder with the bone in can be used, but it takes longer and must be deboned after cooking, so allow extra time and judge tenderness rather than the clock.
Storage and Reheating
Refrigerate cooked beef and pork within 2 hours, in separate airtight containers, and use within 3 to 4 days. Store leftover toppings separately; discard salsa or garnishes that have been sitting out with the meat. For longer storage, freeze the meat in meal-size portions for up to 3 months for best quality, then thaw in the refrigerator.
Reheat meat on the stove with a spoonful of water or reserved pork cooking liquid, stirring until steaming throughout and 165°F (74°C) on a food thermometer, the USDA FSIS temperature for leftovers. Re-crisp carnitas in a skillet after it is hot. Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
What is the main difference between asada and carnitas?
Asada is beef cooked quickly over high heat, usually grilled or seared and sliced. Carnitas is pork shoulder cooked slowly until tender, then often browned or crisped. They differ in meat, cooking method, texture, and flavor.
Which is better for tacos?
Both work well. Asada suits tacos with a smoky, beefy bite; carnitas is especially good when you want tender pork with crisp edges. Choose based on the flavor you prefer, or serve both with the same toppings.
Can I make the carnitas ahead?
Yes. Cook and shred the pork a day or two ahead, refrigerate it promptly with some cooking liquid, and crisp it in a skillet just before serving. Reheat leftovers to 165°F (74°C).
Can I cook both meats on a grill?
Grill the asada directly over high heat. Carnitas needs a slow, covered braise to become tender, so cook it in a pot first; you can briefly grill or skillet-crisp the shredded pork afterward.
Why is my steak tough?
It may be overcooked, cut with the grain, or sliced too thickly. Rest it for 3 minutes, identify the direction of the fibers, and slice thinly across them. A thermometer is more reliable than timing alone.
Can I use pork loin instead of shoulder?
Pork loin is much leaner and can dry out during the long braise, so it is not a close substitute. Pork shoulder’s fat and connective tissue suit slow cooking; if using loin, choose a different method and check it carefully to avoid overcooking.
Related
- Products Made With Monk Fruit: A Simple Sweetener Guide
- Monk Fruit Sweetener Liquid: How to Make and Use It
- Monk Fruit Sugar: Is It Really Sugar-Free?
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).