Carne Asada Recipe

by Norecipes.com

In its simplest form, Carne Asada is a grilled steak after being marinated, then thinly sliced and served on tortillas. This "grilled beef" can be used however you want it, in tacos, burritos or served up straight.

The basic method is to marinate most any kind of beef in a lime based marinade. Grill it over a hot fire and then slice into thin strips across the grain. But there is a whole lot more to carne asada than that.


Carne Asada Recipe

Ingredients:

• 8-10 tacos

• 1 skirt steak or 2 hanger steaks

Marinade:

• Juice of 1 lime

• 1/4 cup olive oil

• 1/4 cup minced cilantro

• 1-2 Serrano chillies, minced (to taste)

• 1 tablespoons minced garlic

• 1 teaspoons sugar

• 1/2 teaspoons ground coriander seed

• 1/2 teaspoons Mexican oregano

• 1/4 teaspoons ground cumin seed

• 2 teaspoons kosher salt (less if using table salt)

• Black pepper to taste

• 1 tablespoons pureed kiwi (optional)

Garnish:

• 1/4 cup sweet onions minced

• 1/4 cup cilantro minced

• 1 batch of homemade tortillas


Preparation:

• Combine all the marinade ingredients in a container with a lid that will fit the meat. Kiwi has a powerful enzyme called actinidin that breaks down protein, making it a great addition to the marinade if you don’t plan on letting the meat marinate overnight.

• Taste it and add more salt or sugar if needed. It should be relatively salty, but not so salty that it burns your tongue. The sugar is a personal preference thing. If you like it sweeter, add more sugar.

• When you’re ready to grill the meat, remove it from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. This helps ensure the Carne Asada will cook evenly.


• If you’re using a broiler, move the rack to the top position and turn the broiler on high, with a grilling rack on top of a baking sheet.

• Scrape any excess marinade off the meat and place the meat on the grill. Cook until nicely browned on one side, flip and brown the other side. Skirt steak will cook much faster than hanger steak, so be careful not to overcook it.

• Transfer the Carne Asada to a cutting board and let it rest for at least 5 minutes. Use a sharp knife to roughly chop up the meat then add it to a bowl with the sweet onions, cilantro, and any juices that accumulated on the baking sheet or cutting board.

• Serve the Carne Asade with fresh tortillas and Pico De Gallo.

Original Carne Asada Recipe


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