Carne Asada Sandwich Recipes

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CARNE ASADA BURRITO



Carne Asada Burrito image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h20m

Yield 6 burritos

Number Of Ingredients 31

1 tablespoon canola oil, plus more for grilling
Juice from 2 limes
Zest from 1 orange
Juice from 2 oranges
4 cloves garlic, rough chopped
1 small onion, finely chopped (about 3/4 cup)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 pounds skirt steak (1 large steak, cut in half)
Six 10-inch flour tortillas, heated
Cilantro Pesto, recipe follows
4 small or 2 large ripe tomatoes, seeded and inner flesh removed, julienned
Charred Salsa, for dipping, recipe follows
1 cup toasted pumpkin seeds
4 cups fresh cilantro, leaves and tender stems
1 cup fresh parsley leaves
Juice from 2 limes
1/2 cup extra-virgin olive oil
2 jalapenos, seeds and ribs removed, chopped
Kosher salt and freshly ground black pepper
12 ounces large tomatillos (about 3), husks removed and cleaned
3 cloves garlic, skin intact
2 plum tomatoes
1 small yellow onion, skin and root intact, quartered
1 dried ancho chile
1 poblano chile
1/4 cup fresh cilantro leaves
1 teaspoon agave nectar
Juice of 1 lime
Kosher salt and freshly ground black pepper

Steps:

  • For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the steak and marinate in the fridge for at least 4 hours or maximum overnight.
  • Heat a grill or grill pan to medium-high heat and lightly coat with canola oil. Pull the steak out of the marinate and grill until charred and nice and crusty, 5 to 7 minutes a side. Remove and let rest for 10 minutes before slicing. Slice the meat thinly against the grain.
  • For the sandwich build: Place the tortilla flat and smear on even layer of Cilantro Pesto. Sprinkle with tomatoes and pile on the steak. Wrap it up tight and eat whole, or slice in half on the bias -- just don't forget to dunk it in plenty of Charred Salsa.
  • Place the pumpkin seeds into a dry skillet and toast on medium heat until lightly golden and fragrant, 5 to 6 minutes. Add the cilantro, parsley, olive oil, lime juice and jalapenos into a food processor, and then pulse until smooth but still slightly chunky. Adjust seasoning as you see fit.
  • Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate.
  • Place the charred ancho chile into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds.
  • Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters.
  • Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content.

CARNE ASADA SANDWICH



Carne Asada Sandwich image

These Mexican-inspired sandwiches are spread with chipotle mayonnaise, filled with seasoned beef and melted cheese, and topped with avocado, cherry tomatoes, and cilantro.

Provided by Allrecipes

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h

Yield 8

Number Of Ingredients 32

Chipotle Mayonnaise:
1 ½ cups mayonnaise
½ cup sour cream
¼ cup chopped fresh cilantro
¼ cup diced green onions
1 ½ tablespoons ground chipotle chile powder
1 tablespoon lime juice
1 tablespoon garlic basil spread (see footnote for recipe link)
1 teaspoon ground cumin
salt and freshly ground black pepper
Filling:
2 pounds beef tri-tip steak, thinly sliced
2 Anaheim chile peppers, diced
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 lime, juiced
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground chipotle chile powder
1 teaspoon smoked paprika
1 teaspoon Mexican oregano
1 cup chopped fresh cilantro
2 jalapeno peppers, sliced
Assembly:
4 Italian-style hoagie buns, split lengthwise
½ pound sliced Asiago cheese, divided
1 avocado, sliced - divided
1 cup halved cherry tomatoes, divided
½ cup chopped fresh cilantro, divided

Steps:

  • Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  • Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  • Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  • Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

Nutrition Facts : Calories 934.5 calories, Carbohydrate 46.3 g, Cholesterol 152.8 mg, Fat 63.4 g, Fiber 6.2 g, Protein 46.2 g, SaturatedFat 16.9 g, Sodium 1062.5 mg, Sugar 6.4 g

CARNE ASADA



Carne Asada image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 pounds skirt steak
1/2 cup cilantro leaves and stems, finely chopped
1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic
1 serrano chile, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving

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.

CARNE ASADA SANDWICHES WITH CHIPOTLE MAYONNAISE



Carne Asada Sandwiches With Chipotle Mayonnaise image

Make and share this Carne Asada Sandwiches With Chipotle Mayonnaise recipe from Food.com.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 red onion, thinly sliced
1/4 cup red wine vinegar
3 cloves garlic
2 teaspoons salt
2 tablespoons lime juice
2 tablespoons olive oil
2 lbs round steaks (1/4 - 1/3 inch thick, can use flank or skirt steak as well)
1/2 cup regular mayonnaise or 1/2 cup light mayonnaise (I use Hellman's light mayo)
1 tablespoon pureed canned chipotle chile in adobo (you can usually find this in the ethnic aisle of a larger grocery store)
6 focaccia bread or 6 other buns
2 avocados, halved,pitted,peeled,thinly sliced

Steps:

  • Rinse the onion slices in a strainer under cold running water.
  • Pat dry; place in a bowl.
  • Cover with the red wine vinegar.
  • Set aside for 30 minutes or up to 2 hours.
  • Pound the garlic with salt, using a mortar and pestle, to make a paste.
  • Add 1 tablespoon of the lime juice and incorporate it into the garlic.
  • Slowly add the olive oil, stirring with the pestle to incorporate it.
  • (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
  • Season with salt.
  • Turn the meat over and do the same with the other side.
  • Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
  • Grill or fry the beef over high heat, 3 minutes.
  • Turn; cook to medium rare, 1-2 minutes.
  • Set aside.
  • Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
  • Arrange the avocado slices on the top half of the roll; top with a few onion rings.
  • Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
  • Add the bottom half of the roll; press gently to compact everything together.

Nutrition Facts : Calories 601.2, Fat 29.2, SaturatedFat 5.4, Cholesterol 91.3, Sodium 1308.8, Carbohydrate 43.2, Fiber 6.1, Sugar 3.6, Protein 41.9

TORTA ASADA (MEXICAN CARNE ASADA SANDWICH)



Torta Asada (Mexican Carne Asada Sandwich) image

1 star reviewer zmailed me and said: "I really don't think the problem was with your recipe at all, my family are not big on things like avacado, or chilli like me. It was just not for my family." i'm not sure why she tried my recipe if her family doesnt like the ingredients or why she didnt comment in her review, but i have an idea; careful what you say around here, people can leave bad reviews even if they havent tried your recipe..sucks :( if you can, start by going to a carniceria & picking up some pre-marinated carne asada & some bolillos. if thats not available to you then i suggest you marinate the steaks in Recipe #220759 only through step 6 using ingredients vinegar through paprika & you can use any soft roll type bread if you cant find bolillos. these are so tasty you HAVE to try 'em!!

Provided by catalinacrawler

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

6 bolillos rolls
1 1/2 lbs flank steaks, thinly sliced
1 (14 1/2 ounce) can rosarita zesty fat free refried beans with jalapeno
2 cups lettuce, finely chopped
1 cup sharp cheddar cheese, shredded (optional)
2 tablespoons hot sauce (optional)
3 medium tomatoes, diced
3 tablespoons yellow onions, finely minced
1 1/2 jalapenos, minced
1 lime, juice of
2 tablespoons cilantro, finely minced
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
3 avocados
1 tablespoon yellow onion, finely minced
1/2 a jalapeno, minced
1 tablespoon cilantro, minced
1 garlic clove, minced
1/2 lime, juice of
1/8 teaspoon sea salt
1/8 teaspoon pepper, fresh cracked

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!).

Nutrition Facts : Calories 389.4, Fat 26.6, SaturatedFat 6.4, Cholesterol 77.1, Sodium 172.7, Carbohydrate 13.6, Fiber 8, Sugar 3, Protein 27

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