Who's got a good recipe for carne asada?

Answer 1

CARNE ASADA

3-4 pounds thinly sliced New York steak
1/2 bottle Italian dressing
1/2 bottle Corona beer
2-3 teaspoons of crushed red pepper
2-3 teaspoons of crushed garlic
juice of 3-4 limes
salt, pepper

Marinate overnight or for at least four hours in the refrigerator and then grill.

Answer 2

Carne Asada (as you know) is a Mexican recipe for marinated, grilled beef serves up in tortillas. This is a flavorful and delicious meal that is great for any occasion.
INGREDIENTS:
2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tabasco
PREPARATION:
Mix juices, garlic, onion, tequila, tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.

You have to have the right ingredients which are available at most any grocery store now.. GOOD LUCK !.. Do be careful though as(because) you may have guests wanting you to BBQ again !!!!

Answer 3

Carne Asada

Ingredients

(6 servings)

1 1/2 lb Top Round Steak Or Boneless Chuck Steak, Cut 1 1/2-Ins 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 4

Mexican food is usually high in calories; this lean dish is authentic but light.
8 corn tortillas

ingredients:
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot pepper sauce (such as Tabasco)



prep:
Wrap tortillas in plastic wrap. Microwave on High until soft and heated through, approximately 1 minute.
Heat oil in heavy large skillet over high heat. Season steak with garlic salt. Add steak to skillet and cook until just cooked through, turning once, about 4 minutes. Transfer steak to cutting board and cut into small pieces. Divide beef among tortillas. Top with tomatoes, onion, avocado and cilantro. Serve, passing hot pepper sauce separately.

nutrition:
Per serving: calories, 230; fat, 10 g; sodium, 443 mg; cholesterol, 21 mg
Serves 4.
Bon Appétit
Light and Easy
(Special Edition)

Answer 5

5 STAR RECIPE!!!!

Taqueria Style Tacos - Carne Asada
Submitted by: stanicks

Photo by: FOODGU1 "This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."
Original recipe yield: 16 servings.
Prep Time:25 MinutesCook Time:10 MinutesReady In:1 Hour 35 MinutesServings:16 (change)

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INGREDIENTS:
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges

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DIRECTIONS:
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Answer 6

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