Javelina Carne Asada
Javelina Recipe
1Setup & Prepare
About This Recipe
Citrus-marinated javelina grilled over high heat, sliced thin for tacos—Southwestern outdoor cooking tradition.
Cultural Context
(155 words) Carne asada—"grilled meat" in Spanish—represents Mexican and Southwestern barbecue tradition at its most social and celebratory. The dish centers on marinated beef grilled over mesquite or charcoal, sliced thin, and served with tortillas, salsa, and fresh garnishes. Carne asada gatherings (asadas) bring communities together for outdoor cooking, music, and celebration. Javelina adapts beautifully to carne asada treatment when properly selected and marinated. The backstrap or ham, sliced thin, marinated aggressively with citrus and spices, then grilled over high heat develops char and smoke while staying tender. This preparation has become popular at Southwestern wild game gatherings and hunting camp celebrations. The communal outdoor cooking and casual taco format make carne asada perfect vehicle for introducing people to wild game. It represents at its best Southwestern fusion—Mexican tradition embracing wild protein with delicious, approachable results that celebrate both heritage and place.
2Ingredients
Shopping List
3Cooking Instructions
- Whisk together all marinade ingredients. Place whole javelina cut in large resealable bag or container and pour marinade over.
- Refrigerate for minimum 4 hours or up to 24 hours, turning occasionally.
- Remove meat from refrigerator 1 hour before grilling. Remove from marinade and pat completely dry.
- Prepare grill for high direct heat (450-500°F) using mesquite charcoal or wood for authentic flavor.
- Season meat generously with salt just before grilling.
- Grill over high heat, turning frequently, until deeply charred on exterior and internal temperature reaches 135-140°F for medium-rare (about 15-20 minutes depending on thickness).
- Remove to cutting board and tent loosely with foil. Rest for 10 minutes.
- Slice meat very thinly against the grain. Arrange on serving platter.
- Serve family-style with warm tortillas, cilantro, onions, lime wedges, grilled green onions, salsas, radishes, and grilled jalapeños.
- Diners build their own tacos at the table.
4Chef's Notes & Pairings
Chef's Notes
- Grill whole piece rather than pre-slicing for maximum juiciness.
- High heat creates essential char—don't use medium heat.
- Slicing very thin and against grain is crucial for tenderness.
- Mesquite adds authentic Southwestern smoke flavor.
- Set up taco bar with all accompaniments for interactive dining experience.
Wine Pairing
Mexican Beer or Malbec – Ice-cold Mexican lager with lime is traditional, or try bold Argentine Malbec.
Nutrition Facts
(per serving) Calories: 385 | Protein: 44g | Fat: 18g | Carbohydrates: 12g | Iron: 5.2mg
