AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Beef Recipes => Topic started by: Quiggs on June 19, 2011, 05:07:32 pm
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Now that I have scored a new meat slicer, (http://www.azbarbeque.com/forums/show-us-your-smokers-and-grills/new-freebie-meat-slicer/) I would like to start experimenting with Carni Asada cook....any ideas???
Quiggs
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If you want some good carne asada go to a reputable carneceria (Mexican meat market) and buy carne ranchera prepada.That interpets to skirt steak that is marinated with mojo croillo marinate, onion, orange,jalepeno, cilantro, and onion.Buy some Mexican green onions to grill with the meat and small flour tortillas or corn tortillas for the shells.Grill the beef and onions and heat the tortillas on a hot skillet for a few seconds on each side.Serve with homecooked refried beans, fresh cabbage, cilantro, and fresh salsa.Not that I am holding back any of my recipes but I could go into more detail about a smoked guacomole recipe or how to make perfect refried beans, but I type with the speed of a three toed sloth.
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Dave, Albertsons and Food City carries a real good marinade for Cana Asada called Mojo. Its a big bottle for 3-4 bucks. Not worth making yourself when its that good and that cheap!
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Here is one I picked up somewhere but have not tried it yet. I hope this works!
Carne asada with a little kick.
2 lb. flank steak
1/2 c tequila
1/4 c lime juice
1/4 c lemon juice
1/4 c orange juice
4 cloves garlic, crushed
1 md. onion, chopped
1 tbsp. cholula or tapatio (hot sauce)
salt and pepper
pico de gallo or salsa
guacamole
sour cream
small tortillas
Mix the cactus juice(tequila), and the citrus juices, garlic, onion, hot sauce, salt and pepper and place in gallon freezer bag with the steak. Let marinate for at LEAST 4 hours. Overnight is better. Grill the steak and slice across the grain or at a bias for wider slices. Serve up like tacos with sour cream, guacamole, pico or salsa, and warm tortilla (corn or flour, whatever you like).
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Once or twice a year we have a big carne asses lunch for our guys that work out in the field. One of the guys cooks all the meat with only two items, salt and pepper. It shocked me that he didn't use a marinade or anything but his and their opinion is why cover up the meat when you will have the flavors of the salsa avocado, lime, grilled onion and tortilla.
If you find a recipe for a good marinade let us know.
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It is all about the acid from the citrus breaking down the meat...Anything else you can add to the meat helps. The citrus takes the place of beating the hell out of it with the tenderizer. No need for a meat slicer, unless you have a whole cow to work with.. Thicker carne asada is more flavorfull.
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I have to agree with Scott
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DAVE, I use skirt steak if i can get it or flank if not then for pure ease i use 1 lemon, 1 lime, 1 orange, some garlic, salt and pepper, cilantro, onion,jalapeno or serrano-put it all in a large ziplock bag into the fridge overnight ( any longer and the meat will cook-get mushy-due to the citrus juice) and turn over a couple of times then grill over high heat! Put on flour tortillos, add your favorite condiments(hot sauce, salsa,fresh onion, fresh cilantro, guacamole, etc. I almost forgot- a small amount of cumin in the marinade! Hope this helps!
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We also serve on high quality corn tortillos!