CARNE ASADA RECIPE
Carne Asada marinated and spice rubbed for the most juicy, tender, flavorful Carne Asada EVER! This Carne Asada recipe is perfect for tacos, burritos, nachos, salads, etc. at a fraction of the price and fabulous for crowds!
Provided by Jen
Categories Main Course
Time 35m
Number Of Ingredients 22
Steps:
- To a small plastic bag (or sealable container), add Spice Mix and whisk to combine. Set aside.
- Add Marinade Ingredients to a large freezer bag and whisk to combine. Add 3 tablespoons Spice Mix to Marinade and whisk to combine. Add steak and seal bag, removing excess air. Marinate in the refrigerator 4-12 hours.
- When ready to grill, mix remaining Spice Mix with 2 tablespoons olive oil to create a Spice Rub.
- Discard marinade and pat steaks dry with paper towel (just so steak is not wet, not to remove marinade/spices). Rub steak evenly all over with Spice Rub and let rest at room temperature for 30-60 minutes.
- Grease and preheat outdoor grill to medium-high heat. Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.. *If you like your steaks rare then use HIGH heat so you can get the charred outside in less time.
- Remove steak and let rest 10 minutes before thinly slicing against the grain on a diagonal.
CARNE ASADA BURRITO, SAN DIEGO STYLE
For all of you poor, displaced San Diego-ites, the quest to find an authentic carne asada burrito is always disappointing, until now. This recipe was posted on Onestopcook.com by David. (I only added the limes) It's been over 4 years since I was in S.D. last and I have been craving this burrito ever since. I ate 5 of these bad boys in 2 days. I would take a bite, close my eyes, and dream of La Jolla, Balboa park or a stroll around Seaport Village. I hope you enjoy it as much as I did.
Provided by Hadice
Categories Meat
Time 55m
Yield 6-8 burritoes, 6-8 serving(s)
Number Of Ingredients 32
Steps:
- Meat:.
- Lay the meat out flat and season liberally with salt and pepper. Cut meat into 1/4 inch pieces. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices. Mix well and refrigerate for at least 30 min., up to 24 hours.
- Pico De Gallo:.
- Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.
- Guacamole:.
- Place avocado meat in a bowl and mash well with a fork, season to taste by adding remaining ingredients. Cover with plastic wrap, pressing plastic down on the guacamole to remove any air, and refrigerate. (this prevents browning).
- Carne Asada Burritos:.
- Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute You want them warm and pliable for wrapping.
- On high heat add a teaspoon of oil to a medium sized skillet. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides. Place the meat and onions in the center of a warm tortilla. Add pico de gallo, guacamole, (and french fries and/or cheeses if desired) and fold in the sides to form a burrito. Serve hot.
- Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.
Nutrition Facts : Calories 1161.2, Fat 117.5, SaturatedFat 46.1, Cholesterol 149.8, Sodium 388.8, Carbohydrate 14.4, Fiber 7, Sugar 3.6, Protein 15
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