Carne Asada Mexico Recipes

CARNE ASADA - MEXICO

Steps:

• Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl.
• Add meat and marinate both sides.
• Cover and refrigerate, turning meat over occasionallt.
• Let sit 4 hours or more.
• Preheat grill.
• Place few drops of water on each tortilla, stack and wrap in foil.
• Place on grill.
• Remove meat from marinade, reserve marinade.
• Place meat on grill.
• Turn steak and tortillas once during cooking.
• Brush steak with remaining marinade.
• Cook steak to your liking.
• Cut into think slices.
• Place a few slices of steak on each tortilla with salsa and guacamole and serve.

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:

• 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.

TEX-MEX CARNE ASADA

Steps:

• In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
• Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
• Marinate meat 1-4 hours in spice marinade.
• Preheat oven to 350 degrees F.
• Drain marinade from meat and reserve.
• Coat meat in flour and shake away excess.
• In roasting pan over heat on stove, heat onions in olive oil.
• Add meat and brown on all sides.
• Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
• Cover and roast in oven at 350 degrees F.
• for 2 hours, basting occasionally, turning meat over several times.
• Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
• Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
• Check sauce for seasoning; strain and serve over meat, if desired.

MY MOM'S CARNE ASADA

Steps:

• Place meat, soy sauce, garlic and pepper in a resealable bag.
• Marinate for at least 4 hours.
• Grill 3 minutes or longer depending on thickness on each side.
• Let rest for 5 minutes before slicing.
• Serve with tortillas and toppings.
• Enjoy!