How do you make carne asada?

Answer 1

A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time.

8 cloves garlic, peeled
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
3/4 cup red wine vinegar
2 tablespoons lemon juice
1 1/2 teaspoons dried Mexican oregano
4-5 lbs sirloin tip roast
1/4 cup extra virgin olive oil
2 medium onions, chopped
3 tablespoons all-purpose flour
1/2 cup dry sherry
2 bay leaves
2 tablespoons Worcestershire sauce
7 ounces canned roasted bell peppers or 2 fresh bell peppers, roasted

In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
Marinate meat 1-4 hours in spice marinade.
Preheat oven to 350 degrees F.
Drain marinade from meat and reserve.
Coat meat in flour and shake away excess.
In roasting pan over heat on stove, heat onions in olive oil.
Add meat and brown on all sides.
Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
Cover and roast in oven at 350 degrees F.
for 2 hours, basting occasionally, turning meat over several times.
Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
Check sauce for seasoning; strain and serve over meat, if desired.

Answer 2

Carne asada is grilled meat.

In Monterrey, Mexico, (Northeast) the carne asada is a get together like a barbecue in the USA. The meat (any cut of beef) is marinated sometimes or just placed on the charcoal grill and then sprinkled with some seasoning, or beer. There are a variety of sausages that they sell here specially made for grilling, and sometimes chicken. You eat it with tortillas, salsa and frijoles charros, which are beans boiled with garlic and salt, and during the last five to ten minutes of boiling time have tomato, cilantro, onions and bacon, sausage or ham added to make it taste better. Some people add beer to this mix as well, they taste good. Foil wrapped onions cooked in the coals also taste great with lemon juice and salt. The meat is torn into strips and placed on a hot tortilla, with some lemon juice, salsa and salt added, then rolled into a taco and eaten. You can also make guacamole which is mashed avocado with a little milk or lemon juice added so it won't turn dark, salt, and chopped cilantro, tomato, onion and chiles. Cold beer or soda pop are the perfect beverages for this kind of meal. Other people grill vegetables and eat them with a fresh dip. There is a site caled the Smoke Ring, latin american affiliates like el parrillero are also part of the www.thesmokering.com as www.parrilladas. but it's in Spanish.

Hope it helps

Answer 3

Hi Shane:
If you really want an authentic recipe email me. Our family has been preparing carne asada the same way. Going back to the time of the Aztecs.

Answer 4

Carne Asada
Yield: 6 Servings

Ingredients

1 1/2 lb Top Round Steak Or Boneless;
- Chuck Steak, Cut 1 1
Thick

--------------------------------MARINADE----------------------------------
1/4 c Red Wine Vinegar
2 tb Oil
1 ts Sage Leaves
1 ts Summer Savory
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika

------------------------------BASTING SAUCE-------------------------------
2 tb Steak Sauce
12 Flour Tortillas; 5 to 8
Inches In Diameter
2 md Onions; Sliced Paper Thin Or
Chopped
4 oz Whole Green Chilies; Cut
Into Strips
Softened Butter Or Margarine
Salsa
Guacamole

Instructions

Place steak in plastic bag or non-metal baking dish. In small bowl,
combine marinade ingredients. Pour over steak, turning to coat. Seal bag
or cover dish; marinate at least 6 hours or overnight in refrigerator,
turning once or twice.

When ready to barbecue, drain meat, reserving marinade by placing in
small saucepan. Add steak sauce to marinade; blend well. Heat on grill.
Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes,
turning once, or until desired doneness, brushing occasionally with
marinade.
Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated
and steaming, wrap in cloth napkin or towel to keep warm.

To serve, cut steak across grain into thin slices. Spoon any remaining
marinade over slices. Arrange steak, warmed tortillas, onions, chilies,
butter, salsa and guacamole on a large platter. Spread butter on
tortilla; top with meat and any combination of vegetables or sauce. Roll
up to eat.

Note: Be sure to heat basting sauce thoroughly to ensure safety for use
as a sauce at the table.

Answer 5

u go to the meat market or carniceria and buy some fajitas marinadas (already seasoned fajitas) and then just have them cut it for u and go home fire up the grill and throw it on there when the flames are good. its not too hard just make sure u dont leave the carne on there too long or it gets all dark n burned n then its kinda gross!

Answer 6

buy some skirt steak. marinate a few days before you cook for maximum tenderness and flavor. lime juice, garlic, liquid smoke, orange juice, onion slices -- then fire up the barbie.