Corona Carne Asada

by Jimmy
(Garden grove, ca)

First start off with a container that will fit your quantity of meat and still leave room for liquid.

Add Corona beer until your container is 1/2 way full. Pour in 1 to 2 tablespoon of seasoning salt.

Cut and juice three limes. From the limes you just juiced take three halfs and add to the marinade to soak. Now add your meat. I like to use flap meat from Costco. It is pretty thick and tender already but this mix will break it down a little more.

Cover and leave in fridge overnight. Next day take it out and cook it on the bbq. It has a mild/medium beer taste but i have not had anyone that didnt like this recipe.

Comment from Rockin Robin:

Hi Jimmy, thanks for sending us your recipe. Sounds like a very easy carne asada recipe. The nice thing about this recipe is that it is pretty easy to make as much or as little as you want.

I would use less seasoning salt for a smaller quantity of beef. If I were making say, 1 or 2 lbs. of beef then 2 or 3 teaspoons would probably be enough.

If you are making 5 to 7 lbs. then the 1 to 2 tablespoons would be more appropriate. Use your best judgement.

To compliment this recipe I want to suggest serving it with my Spanish rice and refried beans.

If anyone tries this recipe, send us a comment about it.

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by: jimmy

Yes you juice the limes into the marinade and then add the limes shells into marinade as well.

by: Rake

Well, my mom was asking me about what to make for the dinner and we were on a plan to make something new. So we thought why not trying some Spanish and got here. It was really a wonderful recipe.

by: jimmy

Yes you juice the lime into the marinated meat and add the shells after to soak. Season salt is 1 teaspoon. I just shake to cover the mix and it will bubble a little.

question about the limes....
by: Anonymous

So you don't add the lime juice, just the three half shells?

Comment from Cooking-Mexican-Recipes:
I'm not totally sure but I'm guessing he is adding the juice too. Maybe Jimmy will tell us.

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

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Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

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Adelaide Australia

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THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

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Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

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