Carne Asada With Tomato Jalapeno Sauce Recipes

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CARNE ASADA WITH TOMATO JALAPENO SAUCE



Carne Asada With Tomato Jalapeno Sauce image

Ever had El Torito's Carne Asada? Well I love it and get it every time I go. There's just something about the sauce they pour on top that puts it *over* the top. So I finally decided to try my best at recreating it. How did I do? The key is the white vinegar. Oh and if you do not like your food very spicy, then please remember to remove the seeds and membrane from inside the peppers.

Provided by E. Nigma

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 19

1 lb skirt steak
1 lime, juice of
1 tablespoon white vinegar
2 serrano peppers, chopped
1 teaspoon onion powder
1 garlic clove, chopped
1 teaspoon Mexican oregano
1 tablespoon cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can fire-roasted tomatoes
1 jalapeno, chopped
1 garlic clove, chopped
1 tablespoon white vinegar
1 teaspoon sugar
1 tablespoon cilantro, chopped
salt & pepper
1 corn tortilla
2 ounces monterey jack cheese

Steps:

  • Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you!
  • Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
  • Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
  • Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide!
  • Top the steak with the sauce and serve.
  • Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce.
  • Please enjoy.

Nutrition Facts : Calories 582.5, Fat 28.6, SaturatedFat 13, Cholesterol 174.2, Sodium 1198.4, Carbohydrate 23.2, Fiber 4.9, Sugar 8.6, Protein 58.3

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.

BEST EVER CARNE ASADA MARINADE



Best Ever Carne Asada Marinade image

This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!

Provided by Toni Ast

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 20

Number Of Ingredients 14

¾ cup soy sauce
½ cup olive oil
½ cup red wine vinegar
½ orange, sliced
⅓ cup lime juice
⅓ cup orange juice
¼ cup Worcestershire sauce
¼ bunch cilantro, stems cut off and leaves chopped
2 tablespoons minced garlic
1 tablespoon coarsely ground black pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dried Mexican oregano
2 teaspoons salt

Steps:

  • Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g

CARNE ASADA TACOS RECIPE BY TASTY



Carne Asada Tacos Recipe by Tasty image

These carne asada tacos come together easily as a hearty dinner or lunch for 4. The orange juice and lemon juice fill the marinade with flavor. Reserve some marinade, then reduce it down and use it to glaze the grilled steak at the end. Serve the tacos with your favorite toppings like pico de gallo and guacamole!

Provided by Katie Aubin

Categories     Dinner

Time 17h35m

Yield 4 servings

Number Of Ingredients 18

⅓ cup canola oil
⅓ cup distilled white vinegar
⅓ cup fresh lime juice
⅓ cup fresh orange juice
4 teaspoons garlic, minced
3 tablespoons jalapeño, minced
¼ cup fresh cilantro, finely chopped, plus whole leaves for serving
2 teaspoons kosher salt
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 lb flank steak
8 white corn tortillas, 5 inch (12.5 cm)
pico de gallo, for serving
guacamole, for serving
sour cream, for serving
cotija cheese, for serving

Steps:

  • In a large bowl, whisk together the oil, vinegar, lime juice, orange juice, garlic, jalapeño, chopped cilantro, salt, coriander, cumin, pepper, and chili powder.
  • Place the steak in a gallon-size resealable bag. Pour in 1 cup (240 ml) of the marinade and set the rest aside. Seal the bag and shake to evenly coat the steak in the marinade. Refrigerate for at least 1 hour, or up to 4 hours.
  • In a small saucepan, bring the reserved ½ cup (120 ml) of marinade to a boil over medium-high heat. Cook until thickened and reduced by half, about 5 minutes. Remove from the heat and set aside.
  • Heat a large grill pan over high heat until very hot. Remove the steak from the bag and discard the marinade. Cook the steak on 1 side until there are dark grill marks and it is beginning to caramelize around the edges, about 6 minutes. Flip and cook on the other side for 5 minutes for medium rare, or 7 minutes for medium. Transfer to a cutting board and let rest for 5 minutes.
  • Working in batches, heat the corn tortillas in a pan over medium-high heat, turning with tongs, until softened and just beginning to brown in spots, about 1 minute per side. Wrap the toasted tortillas in foil to keep warm.
  • Thinly slice the steak against the grain, then cut the slices in half. Transfer to a large bowl and toss with the reduced marinade to coat.
  • Serve the steak with the warm tortillas, pico de gallo, guacamole, sour cream, cotija cheese, and cilantro leaves, if desired.
  • Enjoy!

Nutrition Facts : Calories 505 calories, Carbohydrate 28 grams, Fat 28 grams, Fiber 4 grams, Protein 34 grams, Sugar 2 grams

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Top Asked Questions

What is the best marinade for carne asada?
SO SO GOOD. Carne Asada - Cilantro, olive oil, soy sauce, orange + lime juice, garlic, jalapeno and cumin make for the easiest and most flavorful marinade. SO SO GOOD. Skip to Main Content Search Home Browse Recipes Recipes by Category appetizer asian inspired breakfast freezer friendly instant pot meal prep quick & easy side dish slow cooker soup
What is the best way to cook a carne asada?
Broil like any other, but remember, flank steak and flap steak (which is what my Mexican market sells for Carne Asada. Just remember, any of the very lean meats, like flank steak, should be grilled or roasted much less than steaks with higher fat content.
How good is carne asada at Mexican restaurants?
This carne asada was as good or better than any I’ve had in a Mexican restaurant. I followed the recipe exactly as written and grilled it over charcoal. Perfection. The only negative was that there was none left for leftovers tomorrow. We ate every last bit in under 10 minutes.
Is flap steak good to eat with carne asada?
Flap steak is the typical meat–carne–sold for carne asada, but many US groceries, esp. other than in the SW or big cities, may not carry flap steak, hence flank steak. So flank steak is fine. So is flap steak. The key is not to over cook, which makes it tough.

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