Receta De Asado De Carne Recipes

BEEF TACOS: TACOS DE CARNE ASADA

Steps:

• Cover flank steak on one side with the pickled jalapenos, then turn over let sit at room temperature, covered for 1 hour.
• Preheat the grill or broiler.
• Season both sides of the steak with salt and pepper and place on a hot grill or under the broiler. Cook the steak for 5 to 6 minutes on each side (for medium rare), and then chop into 1/4-inch pieces.
• Heat a small saute pan and add 1 tablespoon canola oil. Warm corn tortillas for 30 seconds on each side, adding more oil as necessary. Stack 2 tortillas together, place the meat in the center of the tortillas and top with the onion and cilantro. Drizzle a teaspoon of the salsa de arbol on top of each taco.

RECETA DE ASADO DE CARNE

Steps:

• Corte el bacon muy fino. Haga cortes profundos en la parte superior de la carne y méchela.
• Meta la carne en una cacerola y añada la cebolla, el vinagre, el tomate, la salsa de soja y las hojas de laurel.
• Llevar a ebullición y reduzca el fuego, tape la cacerola y cuézalo a fuego lento durante 2 horas hasta que la carne esté tierna.
• Condimente pimienta negra y sal.
• Destape la cacerola y deje cocer a fuego lento otros 30 min aproximadamente.
• Agregar el boniato y la patata y mantenga el fuego bajo hasta que ablanden.
• Retirar la cacerola del fuego y saque la carne. Córtela en rodajas finas; rocíela con su jugo y sírvala con la patata y el boniato. Aderece todo con cilantro.

ASADO DE PUERCO (MEXICAN PORK STEW)

Steps:

• Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
• Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
• Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
• Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
• Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

BEST EVER CARNE ASADA MARINADE

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.