Carne Asada Lorenza Food

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.

CARNE ASADA LORENZA

Steps:

• Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
• Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
• Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.

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.

THE BEST CARNE ASADA RECIPE

Steps:

• When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

ROY CHOI'S CARNE ASADA

Steps:

• Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.
• Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.
• Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.
• Build a fire in your grill. If using a gas grill, turn all burners to high
• When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (see recipe), grilled scallions, whatever you like.

CARNE ASADA

Steps:

• Break up achiote rojo into a powder, or as best you can as it is a little moist.
• Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
• Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
• Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
• Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
• Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
• When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.

EASY CARNE ASADA

Steps:

• Get your flap steak at a mercado (Mexican Market) or Carniceria (Mexican Butcher) if one is available.
• It will also be sold as Carne Asada Ranchera.
• If this isn't available, you may also purchase skirt steak at your local grocery store, but it's not quite the same.
• The flap steak has the texture and fat content to come out'just right'.
• Mix your marinade together in a bowl large enough to hold all plus the meat.
• Place the meat in the marinade, cover and refrigerate for 24 hours.
• Grill the meat on high heat on your grill, until it is brown on both sides.
• Cook to a temperature you prefer.
• For most this is well done, I happen to like it so it is stil juicy.
• Serve with flour or corn tortillas, and the sides you like, such as cheese, onions, hot sauce, etc.
• I recommend fresh flour tortillas (probably at the same mercado you got the meat at), and by fresh, I mean made that day.
• Regular tortillas are ok, but fresh is better.
• If you have a Chevy's or Don Pablos or other restaurant that makes their tortillas fresh for their customers, go buy some.
• It's usually about$2 per dozen, and well worth it.