This ranchera meat recipe makes the absolute best carne asada. Use this recipe for tacos, burritos, tortas, and more. Easily double or triple this recipe to serve at parties or gatherings.
Living in Los Angeles I eat a lot of Mexican food, we have some of the best. Hired a taco lady for your party? Say no more, I’ll be there! Anyone who lives in southern California knows what I’m talking about. If you go to a party with a taco lady you know you’re going to eat well and leave full. My personal favorite are carne asada tacos.
I developed this ranchera meat recipe so I could get that same delicious carne asada at home and I have to say it rivals some of the best in the area. You’re going to love it.
What is Ranchera Meat?
Ranchera meat, also known as carne ranchera or flap steak, is a thinly sliced, highly marbled cut of meat commonly used in Mexican cuisine. It’s most popularly used to make carne asada and served in dishes such as tacos, fajitas, burritos, and tortas.
Flap steak has a texture that is very similar to more popular cuts of meat such as skirt steak or flank steak, but tends to be less expensive at the market. It works great in dishes with chopped or sliced meat and cooks well over high heat.
Why You’ll Love This Ranchera Meat Marinade
- Quick and easy to prepare using a blender or a food processor.
- The thinly cut beef grills up fast, it will be ready to eat in a jiffy.
- It’s the perfect party food. Who needs a taco lady when you can prepare your own flavorful carne asada!
- Easily double or triple the recipe to serve a crowd.
- There are so many ways to utilize this delicious meat. Use it in tacos, quesadillas, tortas, fajitas, and more!
Carne Asada Marinade Ingredients
You’ll need the following ingredients to make this carne asada ranchera meat recipe
- Flap steak – I was able to find flap steak at my local Whole Foods for a reasonable price but I’ve also seen it at quite a few other stores in southern California, as well as many Mexican markets. If you can’t find flap meat, you can use skirt steak or flank steak, it just might need to be cooked a little longer because those cuts tend to be thicker.
- Orange Juice – I used orange juice from a carton for this recipe and it turned out great. Feel free to use fresh orange juice if that’s what you have on hand.
- Lemon Juice – freshly squeezed lemon juice is preferred here but you can use bottled juice if you need to.
- Lime Juice – fresh lime juice is preferred but bottled will work here as well.
- Onion – I like to use sweet onion or yellow onion, but white onion would also work well in this recipe.
- Jalapeno – I used fresh jalapeno peppers, seeds removed.
- Cilantro – fresh cilantro is a key ingredient and adds an abundance of flavor to this marinade.
- Garlic – Fresh garlic produces the best flavor in this recipe
- Soy Sauce – I used low-sodium soy sauce and it tasted perfectly salted. If using regular soy sauce, your marinade may turn out to taste a bit saltier, which is fine if that’s what you prefer.
- Spices – cumin, chili powder, smoked paprika, and black pepper add a ton of flavor to the meat.
- Vinegar – I used white vinegar for this recipe
- Oil – my favorite oil to use with high-heat cooking is avocado oil, but any neutral-flavored oil, such as olive oil or canola oil, will work.
How to Make Carne Asada Ranchera Meat Step by Step:
Below is a list of visual instructions. Full instructions with the exact ingredients and measurements will be on the recipe card at the end of this post.
Step 1 – Slice your jalapeño peppers in half and remove the seeds
Step 2 – Add all ingredients to the food processor except the meat and oil and blend until smooth. Once blended, add the oil and pulse a couple more times until incorporated.
Step 3 – Place meat in a glass or ceramic bowl and pour the marinade over the meat. Cover the bowl with a lid or plastic wrap. Place in the fridge and let it marinate for a minimum of 2 hours or overnight. Marinate for 24 hours at most or the meat will start to get tough from all the citrus juice in the marinade.
Step 4 – Remove marinated meat from the fridge about an hour before cooking to let it come to room temperature.
Step 5 – Grill Pan Instructions: If using a grill pan or a cast iron skillet, place the pan on the stove and set it to medium-high heat. Let the pan heat up for a few minutes. Add a little oil to the pan and place the meat on the hot pan. The meat will cook quickly so keep close watch. Cook the meat for 1-3 minutes on each side.
Traditional Grill Instructions: If using a grill, turn your grill to high heat. Drizzle a little bit of olive oil on the ranchera meat and cook for about 1-3 minutes on each side, until nicely seared.
For both the grill pan and traditional grill, remove meat from heat when the internal temperature reaches 125 degrees, it will continue to cook as it rests off the heat.
Step 6 – Remove from heat and let the grilled steak rest for about 10 minutes. Then slice against the grain, into thin strips and serve! My favorite way to eat this meat is in tacos with corn tortillas, cilantro, and onions. You can also serve it in a burrito or use it to make epic carne asada fries. The options are endless!
Expert Tips
- Always cut your meat against the grain to ensure it is nice and tender. If you cut the meat with the grain your meat will be very chewy and tough. You’ll be able to see the long fibers running through your meat, when slicing, be sure to cut across these fibers. This will make your meat easier to chew and more enjoyable to eat.
- Letting the meat marinate is important, but don’t let your meat marinate for more than 24 hours or the citrus in the marinade can make the meat tough.
Storage and Reheating
Storage – store leftover carne asada in an airtight container in the refrigerator for 3-4 days.
Freezing – Place fully cooked meat in a freezer-safe bag or container. If using a bag try to remove as much air as possible. You can store it in the freezer for up to 6 months.
Reheating – If your meat is frozen, take it out of the freezer and place it in the refrigerator to let it thaw overnight. Meat can be reheated in a pan on the stove over medium-low heat or in the microwave. The meat may not be as moist as it was when it first came off the grill but will still be tasty!
Make-ahead – if you want to make this meat ahead of time, follow the cooking instructions but wait to slice the meat until you’re ready to serve it. I’d recommend cooking it no more than 1 day in advance to ensure freshness.
Additions and Substitutions
Here are some additions you can try:
- Spicy flavor – instead of jalapeno, you can use a serrano pepper or chipotle in adobo.
- Smoky flavor- add a few drops of liquid smoke to your marinade for a smokier flavor without having to use the outdoor grill.
Here are some substitutions you can make:
- Flap Steak – If you’re having trouble finding flap steak at the store, you can use skirt steak or flank steak instead, just keep in mind that you may have to cook this meat a little longer due to their thickness.
- Soy sauce – if you need a gluten-free or soy-free alternative, soy sauce can be substituted with equal parts tamari or coconut aminos.
- Vinegar – If you don’t have white vinegar, try substituting it for apple cider vinegar.
- Lemons – if you don’t have lemons feel free to substitute with more lime juice.
- Limes – if you don’t have limes you can substitute with more lemon juice.
- Fresh Garlic – fresh garlic yields the best results in this recipe but if you don’t have fresh garlic, you can use jarred garlic or garlic powder. 1 clove of garlic is equal to ⅛ teaspoon of garlic powder or ½ teaspoon of jarred minced garlic.
Frequently Asked Questions
Ranchera meat in itself is not carne asada, however, it is a popular cut of meat used to make carne asada. Ranchera meat doesn’t become carne asada until it is marinated and cooked as such.
If you can’t find ranchera meat or flap steak at your local grocery store, you can substitute it for flank steak or skirt steak. These are very similar cuts of meat but tend to be a little thicker and slightly more expensive.
Ranchera meat is beef cut from the bottom sirloin of the cow. It’s commonly used in Mexican cooking for dishes like carne asada and fajitas.
If you make this ranchera meat be sure to leave a comment, give a rating, or share on Instagram! Don’t forget to tag me, I love looking through photos of the recipes you make!
Ranchera Meat Recipe
Ingredients
- 1/3 cup Orange Juice
- 2 Lemons Juiced
- 2 Limes Juiced
- 2 1/2 tbsp Soy Sauce Low Sodium
- 1/2 bunch Cilantro
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Black Pepper
- 1/2 White Onion
- 3 cloves Fresh Garlic
- 1 Jalapeno
- 2 tbsp White Vinager
- 1 lb Flap Steak
Instructions
- Chop the jalapeno in half and remove seeds
- Add all ingredients to food processor except the meat and blend until smooth
- Place meat in a glass or ceramic bowl, pour the marinade over the meat. Cover the bowl with a lid or plastic wrap. Place in the fridge and let it marinate for a minimum of 2 hours or up to 24.
- Remove meat from fridge about an hour before cooking to let it come to room temperature.
- Grill Pan Instructions: Place pan on the stove and set to high heat. Add a little oil to the pan and place the meat on the hot pan. The meat will cook quickly so keep close watch. Cook the meat for 1-3 minutes on each side
- Outdoor Grill Instructions: Turn your grill to high heat. Drizzle a little bit of olive oil on the ranchera meat and cook for about 1-3 minutes each side, until nicely seared.
- Remove from heat and let the meat rest for about 10 minutes. Slice meat against the grain and serve!