I am making carne asada for my mojo tacos today. Many recipes call for marinating the meat in the mojo sauce before grilling. Unless you have a really hot heat source, wet marinade tends to cause the meat to steam rather than char. To avoid this, I plan to give the meat a dry rub, grill it, and then mix the crusty sliced beef with the mojo sauce at the last minute.
Karl’s Beef Dry Rub
2 tsp. cumin
1 tsp. black pepper
1 tsp. guajillo chili powder
½ tsp. oregano
½ tsp. Kosher salt
1. Put the ingredients in a small bowl and mix them well.
2. Sprinkle evenly over the meat and rub it in.