Carne Asada Recipe Air Fryer Carne Asada Food

AIR FRYER CARNE ASADA

Steps:

• Place the flank steak in a large storage bag, and add all ingredients to the bag.
• Next, seal the bag and rub the marinade all over the steak, so that it's fully covered. Place the bag into the refrigerator and let marinate for at least 2 hours or up to 24 hours.
• When ready to cook, remove the marinated flank steak from the bag and place into the air fryer basket.
• Cook at 400 degrees F. for 8-12 minutes, or until the internal temperature of the steak reaches the desired level of doneness. Tip: remove when the steak is 5-10 degrees below your desired doneness because the temperature will continue to rise while resting.
• Remove and let rest for 3 minutes, then slice and serve.

CARNE ASADA RECIPE | AIR FRYER CARNE ASADA

Steps:

• Place all ingredients except the skirt steak into a blender and mix until you get a smooth sauce.
• Cut the skirt steak into four pieces and place into a zip-top plastic bag.
• Pour the marinade on the steak and let the meat marinate for 30 minutes, or for up to 24 hours in the refrigerator.
• Set your air fryer to 400F and place the steaks into the air fryer basket. Depending on the size of your air fryer you may have to do this in two batches.
• Cook for 8 minutes, or until your steak has reached an internal temperature of 145F. It is critical to not overcook skirt steak, so as to not toughen the meat.
• Let the steak rest for 10 minutes. Don't rush this stage.
• Slice the steak against the grain (this part is important) and serve.

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.