Bringing that flavour of Mexico to your kitchen.
The term “Carne Asada” translates to “grilled meat” and essentially is what we call BBQ, cooking meat over hot coals, the best cuts of meat to use are flank or skirt steak.
This flavourful blend packs a punch and has a sweet smoky balance perfect for slow cooks and grilling.
Traditionally the only addition to a good Carne Asada is a spice blend, these vary from region to region, and we have captured what we think is the perfect blend of all these.
Traditionally Carne Asada is used as a marinade or Dry rub for meats but can be used for seafoods or as a spicy additional to your salsa.
If you're looking to make a great pulled Pork, combine pat your Pork dry with paper towel and rub all over with Carne Asada leave for 2 hours and then BBQ smoke for 3 hours then remove and wrap in foul with butter and your favourite spicy sauce. Continue to cook for a further 3hours then remove and shred! - Delicious.
Sprinkle Carne Asada over cauliflower, broccoli, pumpkin, kumara or carrots before roasting.
Fry it! Braise it! Smoke it! Roast it! BBQ it! Chef it!
