Seasonings & Rubs
Carne Asada Dry Rub
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Prep
10 minutes
Total
10 min
Serves
about 7 oz (200 g)
Bold, savory, and punchy, a dry-to-wet rub that hits the meat with garlic, celery, and MSG before the vinegar carries everything in. The vinegar is not for soaking; it's for mixing everything into a paste.
Ingredients
- 11 g granulated garlic
- 11 g aji no moto (MSG)
- 11 g granulated onion
- 5 g white pepper
- 8 g black pepper
- 11 g celery salt
- 90 ml (½ cup) white vinegar
- 110 ml (½ cup) canola oil
Instructions
- 1Place all dry ingredients into a large bucket.
- 2Add white vinegar and canola oil.
- 3Blend with a hand blender until all ingredients are fully combined into a smooth, consistent marinade.
- 4Store sealed.
Cook's Note
Aji no moto (MSG) is a flavor amplifier that makes the other ingredients taste more like themselves. It's standard in many restaurant marinades and not something you need to worry about, it's in most processed foods anyway. If you prefer to leave it out, increase the celery salt slightly to compensate.
Best Served With
Used as a marinade for carne asada (flap meat, skirt, or flank). Also works on chicken, pork, or shrimp.
Why This Recipe Works
MSG extends the savory note from the garlic and onion so the marinade tastes more complex than its parts. White vinegar opens up the meat fibers so the seasoning gets deeper than a pure oil-based marinade. Celery salt adds a subtle bitterness that rounds everything out.
Make It Yours
- Add cumin and dried oregano for a more traditional carne asada flavor
- Include chipotle powder for smokiness
- Reduce MSG or leave it out if preferred, increase celery salt to compensate
- Add lime zest for a brighter, more citrus-forward marinade
Leftover Strategy
Keeps refrigerated for 2 weeks. Stir or shake before use, the dry ingredients settle. Discard any marinade that has been in contact with raw meat.
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Pairing
Works as a component. The dish using it dictates the pairing.