Best Carne Asada With Oaxaca Cheese Recipes

CARNE ASADA CHEESE TACOS

Carne Asada Cheese Tacos image

Provided by Marcela Valladolid

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) butter, melted
1/4 cup tequila anejo
1 tablespoon chopped fresh thyme
1 serrano chile, stemmed and finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 (1-pound) flap steak or skirt steak
Salt and freshly ground black pepper
Olive oil, for grilling
3 cups shredded Monterey jack cheese
2 avocados, sliced
1 cup store-bought red salsa or hot sauce

Steps:

In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well. Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
Preheat a large griddle or skillet over medium-high heat and brush with olive oil. Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare. Let rest on a plate covered with aluminum foil for 10 minutes. Cut the meat against the grain into 1/2-inch pieces.
On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart. Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don't stick together). After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla. Transfer to a baking sheet and cover with aluminum foil to keep warm. Repeat the procedure with the remaining ingredients.
Serve each cheese taco with sliced avocado and salsa or hot sauce.

CARNE ASADA LORENZA

Carne Asada Lorenza image

For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.

Provided by Pati Jinich

Categories dinner, meat, tacos, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt (about 1 teaspoon per pound of meat), or to taste, plus more for salting tortillas
12 corn tortillas
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
12 ounces asadero, quesadilla, Monterey Jack or Oaxaca cheese, grated (about 3 cups)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)

Steps:

Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.