Paloma Family Farms “Ranchero Reserve” Carne Asada
Bold, Juicy, and Born for the Grill
Our Ranchero Reserve Carne Asada captures the spirit of open-air grilling and family gatherings under wide western skies. Sliced thin from our premium beef and marinated (or ready for your favorite spices), this cut is made for quick, high-heat cooking, delivering smoky char on the outside and tender, juicy beef on the inside. It’s the ultimate choice for tacos, burritos, salads, or simply piled high on a plate.
The Story Behind the Cut:
“Carne Asada” translates simply to “grilled meat,” but its roots run deep across Latin American and Southwestern traditions. A true carne asada is more than just a meal—it’s a celebration. It’s the centerpiece of backyard cookouts, family reunions, and Sunday afternoons spent around a crackling fire. Traditionally made with skirt or flank steak, the beauty of carne asada lies in its simplicity: good beef, bold flavors, and the charred kiss of a hot grill.
What Makes It So Decadent:
Our Ranchero Reserve Carne Asada is cut from expertly aged beef for extra tenderness and a richer beef flavor. Its beautiful marbling ensures it stays juicy when grilled, while its thin slicing allows quick cooking, locking in flavor and moisture. Each bite bursts with smoky, savory goodness—the way true carne asada should.
Cooking Instructions:
For the best flavor, cook your carne asada over high heat to get that authentic char.
1.Marinate (Optional): For even deeper flavor, marinate with citrus juice, garlic, chili, cumin, and fresh herbs for 2–4 hours beforehand.
2.Prep the Grill: Heat your grill, cast iron pan, or griddle to high heat until it’s smoking hot.
3.Grill: Cook the carne asada for 2–3 minutes per side. You want a quick sear—thin cuts cook fast!
4.Rest: Let the meat rest for a few minutes after grilling, then slice against the grain for the most tender bite.
5.Serve: Serve with warm tortillas, fresh salsas, avocado, lime wedges, and a sprinkle of fresh cilantro for an unforgettable meal.
Pro Tip:
Grill over real wood or lump charcoal if you can—it gives the meat an extra layer of smoky authenticity.
Approximately 1.25-1.5 lbs