Almost everyone is familiar with “Taco” seasoning. It usually lacks the deep flavors consistent with true Asada. Our “Asada Dorada” is here to help for all your Taco and Asada needs.
2 lbs. Fresh Chicken Thighs (or 2 lbs. Skirt Steak)
3-4 Tbsp. U.G.S.S. Asada Dorada spice blend
2 Tbsp. Canola or olive Oil
Start off by turning your grill onto its highest setting (or heating your coals). When we place the meat onto it, we want it to cook hot and fast. This gets a good char on the outside while keeping the inside juicy and tender.
Then, select your protein of choice and wash it to make sure it is clean. Also, be sure to really dry it with some paper towels or kitchen towels.
Add your meat to a large bowl, and coat with canola oil. Next, sprinkle on your Asada Dorada spice making sure to thoroughly coat your meat. A mistake many cooks make is to under season their meats. Do not be afraid to season it well. Once your meat is ready, and your grill is above the 600 degrees range, it’s time to grill!
Throw your protein on the grill, and do not stray too far. The oils and fats may cause the fire to flare up, so you want to be ready just in case. Cook you chicken about 5-7 minutes per side or until firm and cooked through. For steak, I prefer my skirt steak medium rare, so cook it about 4-7 minutes per side (depending on thickness). Skirt steak is a thin cut of meat so be sure to get some good color on it very quickly to preserve that pink interior.
Once meat is cooked to your liking, allow it to rest on a cutting board for 5-10 min. Slice thin cuts and ALWAYS finish with fresh squeezed lime!