Carne Asada Burgers Food

CARNE ASADA BURGERS

Steps:

• Combine 1/4 c lime juice, 1/4 c olive oil, salt, pepper, cumin, and garlic powder in a large ziplock bag. Add beef patties in a single layer and lay flat to marinade. Marinade 1-2 hours, turning to marinade both sides evenly.
• Combine 2 tbsp lime juice, 2 tbsp olive oil, salt, pepper, cumin, and garlic powder in a small ziplock bag. Add green onions; marinade 1-2 hours, shaking now and then.
• Combine salsa and mayonnaise and mix well; refrigerate sauce until needed.
• Grill beef patties over gas or coals until cooked to desired doneness (about 12-15 minutes for 1/2 inch patties over hot coals for medium-well).
• Grill green onions for a couple of minutes, until cooked and just charred around the edges. Toast buns if desired.
• Assemble burgers by spreading salsa sauce on buns, topping with beef patties, grilled green onions, and avocado slices.

CARNE ASADA

Steps:

• Place the skirt steak in a large glass bowl or resealable plastic bag.
• To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
• Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
• Preheat a grill or grill pan over medium-high heat.
• When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
• Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.

ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)

Steps:

• For carne asada:.
• Marinate meat, then prepare ingredients for dressing, before grilling meat.
• Plan to have flatbread warmed as you are ready to serve meat.
• Marinate steaks in lime juice in a shallow glass dish for 1 minute.
• Next add garlic, crushed red chile, black pepper, and Mexican oregano.
• Marinate in refrigerator for at least 20 but no longer than 40 minutes.
• While marinating meat:.
• Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
• Mix well and refrigerate to let flavors blend.
• Preheat oven to 170 degrees (or lowest heat setting).
• Grill meat to desired doneness
• Remove steaks from grill and let "rest" for 5 minutes.
• Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
• Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
• Once meat has rested, cut meat against the grain into thin strips.
• On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
• Enjoy!

CARNE ASADA LORENZA

Steps:

• Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
• Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
• One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
• If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
• Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
• Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.