Mexican Carne Asada Food

CARNE ASADA

Steps:

• Add the garlic, jalapenos, lime juice, orange juice, cilantro, olive oil, sugar, vinegar, 1 teaspoon salt and several grinds of pepper to a food processor and puree until very smooth.
• Cut the steak crosswise into thirds (skirt steak is typically long and skinny, so this will make the pieces more manageable when grilling). Place in a large resealable plastic bag, then pour in the marinade, flipping and massaging the steak to make sure it's evenly coated. Remove as much air as possible, then seal the bag and refrigerate for 2 to 4 hours (any longer and the citrus juice will start to "cook" the steak).
• Preheat a grill for medium-high heat and brush the hot grates with oil. Remove the steak from the marinade, letting excess drip off, and season both sides with a pinch each of salt and pepper. Grill until nicely charred on the outside, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board to rest, about 10 minutes. Thinly slice the steak against the grain, then serve with lime wedges.

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

MEXICAN CARNE ASADA RECIPE

Steps:

• LIME GARLIC MARINADE
• Start with a small bowl
• Mince the garlic and add to the bowl
• Squeeze the juice from 8 limes into the bowl
• Add the salt and mix with a fork
• SKIRT STEAK
• Trim the meat of any excess silver membrane
• Place the skirt steak in a tray and pour half the marinade over it
• Flip the skirt and pour the other half of the marinade over it
• Let the meat marinate for 2 hours in the refrigerator
• Bring the meat to room temperature before grilling
• Once the meat is marinated, start the charcoal
• When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
• Rest the meat for a few minutes before serving
• SPRING ONIONS
• Once the coals are going place the spring onions on the grill.
• Move them to the side of the grill when you are ready to cook the meat.

CARNE ASADA

Steps:

• Lay the skirt steak in a large nonreactive bowl or baking dish.
• Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
• Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
• Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal 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.

TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)

Steps:

• start by making the salsa fresca; combine all salsa ingredients & chill for an hour.
• about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth. i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.
• turn oven on 250 for toasting.
• heat beans on med-low until hot.
• in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle -- carne asada should not be dark brown & charred.
• once done let sit for 5 minutes.
• while the meat is resting slice bolillos in half & toast for 4 minutes.
• cut carne asada into small pieces or strips.
• spread one half of the bolillos with guacamole.
• spread the other half with hot beans.
• sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.
• close sandwich, press down & cut in half.
• serve with extra salsa & guacamole (if there's any left still!).

CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)

Steps:

• Mix all marinade ingredients together to combine. Marinate flank steak in the mixture in the refrigerator for one hour or more. Remove the steak from the marinade and barbecue meat until done.
• Cut into strips or dice meat, and serve with warm corn tortillas with salsa and guacamole. Or, plase in flour tortilla and roll up burrito-style with beans, rice, cheese, and sour cream.

MEXICAN CARNE ASADA TACOS

Steps:

• Put steak (whole) in a large bowl.
• Add lime, pepper, and garlic salt to taste.
• Let chill for about 1 hour.
• Heat vegetable oil in a medium temperature in a medium skillet.
• Cook until both sides of steak are browned and cooked through (about 5 mins) leave aside.
• Cook tortillas on a flat pan until browned and flexible.
• Cut up steak into small squares and put on tortillas.
• Toppings:.
• mix tomatoes,onions, and cilantro in a bowl.
• Add lime, salt to taste.
• Pour sour cream, guacamole, lime wedges, and refired beans on separate bowls and set on table.
• Serve tacos and let guests put on different toppings.