If you’ve never had Nicaraguan carne asada, let me tell you—you’re missing out on a slice of culinary heaven. This dish is smoky, tender steak paired with crispy queso frito and sweet fried plantains. Add a hearty serving of rice and beans, and you’ve got a dinner that’s as comforting as it is flavorful. Vanessa’s recipe is a must-try, and trust me, it’s easier to make than you think.
Whether you’re hosting a dinner party or just want to impress your taste buds, this recipe will turn your meal into something memorable. Let’s dive into the flavors and how to make this incredible dish!
What Makes Nicaraguan Carne Asada Special?
Carne asada isn’t just a meal—it’s an experience. The marinade is what sets Nicaraguan carne asada apart from other versions. A mix of bitter orange juice, Worcestershire sauce, and adobo seasoning creates a tangy, savory, and smoky flavor that transforms the skirt steak into something magical. Every bite is tender, juicy, and packed with bold taste.
But it’s not just the steak that shines. Crispy queso frito brings a golden, melty texture that balances the smoky meat, while fried plantains add a sweet, caramelized touch. Together, they create a plate that hits every note: savory, salty, sweet, and smoky.
A Quick Note on the Ingredients
This recipe uses simple, accessible ingredients, but they pack a serious punch. If you can hit up a Latin market, even better! You’ll find staples like bitter orange juice and frying cheese that make this dish truly authentic. Don’t worry if you can’t find everything, though—I’ll share substitutes to keep things just as tasty.
Ingredients You’ll Need for Authentic Nicaraguan Carne Asada
Here’s what you’ll need for 4 servings. Of course, these ingredients ensure the dish’s authentic taste, so don’t skip them!
For the Carne Asada:
- ½ cup bitter orange juice (Goya Bitter Orange Marinade works great, or use 6 tablespoons orange juice + 2 tablespoons lemon juice)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon adobo seasoning (preferably Goya)
- ½ teaspoon freshly ground black pepper
- 2 pounds skirt steak, cut into 1-inch-wide strips
- 2 tablespoons vegetable oil
For the Queso Frito:
- 10 oz frying cheese (El Latino Queso Freir is a solid choice), cut into ½-inch-thick slices
- Canola oil for frying
For the Fried Plantains:
- 2 ripe plantains
- Canola oil for frying
- Kosher salt to taste
For Serving:
- Rice and beans (your favorite combo works, but traditional gallo pinto is 👌)
- Milca soda (trust me, it ties everything together)
Step-by-Step Guide to Cooking Nicaraguan Carne Asada at Home
First, let’s get that steak marinated. Combine the bitter orange juice, Worcestershire sauce, adobo seasoning, and black pepper in a bowl. Add the skirt steak, making sure each piece is well-coated. Cover and let it marinate in the fridge for at least 1 hour—overnight is even better if you’ve got the time. Meanwhile, you can prepare the other components.
1. Marinate the Skirt Steak
This is where the magic starts. Combine the bitter orange juice, Worcestershire sauce, adobo seasoning, and black pepper in a bowl. Add the skirt steak, making sure each piece is well-coated. Cover and let it marinate in the fridge for at least 1 hour—overnight is even better if you’ve got the time.
Pro tip: If you don’t have bitter orange juice on hand, the orange-lemon mix does the trick. It gives that tangy punch you want without feeling like a substitute.
2. Fry the Cheese
Queso frito might just be my favorite part of this dish. Heat canola oil in a skillet over medium heat. Once it’s hot (but not smoking), carefully add the slices of frying cheese. Cook until they’re golden brown and crispy on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Note: Keep an eye on it—this cheese fries fast!
3. Prep and Fry the Plantains
Peel and slice the plantains into diagonal pieces about ½-inch thick. Heat canola oil in another skillet over medium heat. Fry the plantains until golden brown and caramelized, about 2-3 minutes per side. Sprinkle with a little kosher salt right after they come out of the oil.
Hot tip: Use ripe plantains with black spots—they’re sweeter and fry up perfectly.
4. Cook the Carne Asada
Heat a grill pan or outdoor grill to medium-high. Brush the marinated steak strips with vegetable oil, then grill for 3-4 minutes per side, or until they’re cooked to your preferred doneness. Let the meat rest for a few minutes before serving.
5. Assemble and Serve
On each plate, pile up the carne asada, a few slices of queso frito, and some fried plantains. Add a generous scoop of rice and beans on the side, and crack open a cold Milca soda. Boom—you’re living your best life.
Why You’ll Love This Recipe
Vanessa’s recipe is the perfect blend of bold flavors and textures. The marinade ensures the steak is tender and juicy, while the queso frito adds a crispy, gooey touch. Paired with caramelized plantains and savory rice and beans, this dish is a feast for the senses. Whether it’s a weeknight dinner or a special occasion, this recipe is a winner every time.
FAQs About Nicaraguan Carne Asada
Sure thing! While skirt steak is traditional, you can also use flank steak or even ribeye. Just make sure to marinate it well.
Bitter orange juice (often found in Latin markets) gives the marinade its signature tang. If you can’t find it, the orange-lemon mix works perfectly.
El Latino Queso Freir is a classic choice, but any firm frying cheese will do. Halloumi or paneer could work in a pinch.
Absolutely. You can marinate the steak and fry the plantains and cheese a few hours ahead. Reheat them gently when you’re ready to serve.
Milca soda is a must for an authentic experience, but a light beer or a citrusy soda like Jarritos works too.
Final Thoughts
Vanessa’s Nicaraguan carne asada with queso frito is more than just dinner—it’s a taste of tradition. With tender steak, crispy cheese, and sweet plantains, every bite is packed with flavor. Gather your ingredients, fire up the grill, and treat yourself to this unforgettable meal. And don’t forget the Milca soda—it’s the cherry on top of an already amazing dinner!
