Best Carne Asada The Real Deal Recipes

THE BEST CARNE ASADA RECIPE

The Best Carne Asada Recipe image

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.

Provided by J. Kenji López-Alt

Categories Mains Tacos

Time 3h55m

Yield 6

Number Of Ingredients 16

Ingredients

3 whole dried ancho chiles, stems and seeds removed (see note)
3 whole dried guajillo chiles, stems and seeds removed (see note)
2 whole chipotle peppers, canned in adobo
3/4 cup (180ml) fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons (30ml) fresh juice from 2 to 3 limes
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) Asian fish sauce, such as Red Boat
2 tablespoons (30g) dark brown sugar
1 small bunch cilantro, leaves and tender stems only, divided
6 medium cloves garlic
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
Kosher salt
2 pounds (900g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note)
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Steps:

When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 678 mg, Sugar 5 g, Fat 25 g, ServingSize Seves 6, UnsaturatedFat 0 g

CARNE ASADA - THE REAL DEAL

Carne Asada - the Real Deal image

This recipe has been in my family for many years. Originally, we are from Jalisco, Mexico where this Mexican favorite originated. This is better than anything you'll ever get in a "corporate" mexican restaurant in the U.S. Sorry, El Torito... Prep time does not include marinating time of one hour (min).

Provided by Jostlori

Categories Meat

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs flank steaks (preferably flap meat from Mexican grocery)
3/4 cup beer (6 oz)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon achiote powder (optional)
1/4 cup orange juice
1 teaspoon sugar
3 garlic cloves, minced
salt
pepper
1 pinch red pepper flakes (optional)

Steps:

In a large ziploc bag, place beer, oregano (rub between palms to crush while adding), cumin, orange juice, sugar and garlic. Add salt and pepper to taste, making it a bit on the salty side.
Add red pepper flakes and achiote powder, if using. Achiote gives it a nice color and a subtle taste.
Zip bag closed and shake or knead to blend all ingredients well.
Add flank steak, zip closed and combine to saturate all sides of beef. Refrigerate at least one hour, turning and shaking bag from time to time.
Drink rest of beer while meat is marinating.
Place meat on hot grill, turning only once, about four minutes per side for medium well.
When done to your liking, place meat on cutting board, let rest for a few minutes, then cut into small 1/2 inch pieces.
Serve with warm corn and/or flour tortillas, guacamole, salsa and sour cream (or crema fresca). Beans and mexican rice on the side - see my recipe for the rice.

Nutrition Facts : Calories 409.4, Fat 18.9, SaturatedFat 7.8, Cholesterol 154.2, Sodium 125.3, Carbohydrate 5.3, Fiber 0.2, Sugar 2.4, Protein 48.6

AUTHENTIC CARNE ASADA + STREET TACOS

Authentic Carne Asada + Street Tacos image

You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.

Provided by Natasha Kravchuk

Categories Easy

Time 6h25m

Number Of Ingredients 10

Ingredients

2 lb Flank Steak
1/4 cup lime juice ((from 2-3 limes))
1/4 cup orange juice ((no pulp))
1/4 cup soy sauce ((regular, not low-sodium)*)
3 Tbsp olive oil
1 cup chopped cilantro (plus more to serve)
7 garlic cloves (finely chopped)
2 tsp chili powder
1 tsp cumin
1 tsp salt

Steps:

In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CARNE ASADA

Carne Asada image

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.

Provided by Genevieve Ko

Categories meat, main course

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 guajillo chile, stemmed, seeded, lightly toasted and cooled
3/4 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 1/4 teaspoons dehydrated minced garlic
2 1/4 teaspoons dehydrated minced onion
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup fresh lime juice (from 4 large limes)
1/4 cup fresh orange juice (from 1 large orange)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons vegetable oil
1/4 cup chopped cilantro
2 scallions, sliced
2 garlic cloves, sliced
1 1/2 pounds flank, flap or skirt steak
12 to 16 corn tortillas
Salsas, for serving

Steps:

Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.