Recipe for Carne Asada?

Question

MY husband loves Carne Asada But I have no idea how to cook it. I need a very simple recipe since I am not a great cook. Please help.

Answer 1

Carne Asada is a Mexican recipe for marinated, grilled beef serves up in tortillas. This is not your Father's Taco. 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.

Answer 2

These items are more easily found at any grocery store so it shouldn't be too hard! Good luck!

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them) (you can cheat and buy it ground or in a grinder)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil



1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.


2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.


(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.

Answer 3

Carne Asada Con Chile Guajillo

4 oz dried chiles guajillos or
1 new mexico chiles, stemmed,
1 seeded, torn into pieces
5 cloves garlic, unpeeled
1/2 ts cumin seeds
1/2 tb dried oregano, preferably
1 mexican
3 c defatted reduced-sodium beef
1 stock
1 tb vegetable oil
1 tb sugar or to taste
1/2 ts salt or to taste
1 meat & marinade:
1 tb cider vinegar
1 2-lb piece beef tenderloin,
1 trimmed of fat and
1 silverskin
1/2 tb vegetable oil

Instructions

(Grilled Beef Tenderloin with Spicy Red Chile Guajillo Sauce)

To prepare sauce: On a heavy ungreased griddle or skillet set over
medium heat, toast chiles, a few at a time, pressing them down with a
spatula for a few seconds, then flipping and pressing again; be
careful not to burn the chiles or the sauce will be bitter. Transfer
the toasted chiles to a bowl, cover with boiling water, weight with a
plate and let soak for 30 minutes. Drain.

Meanwhile, roast garlic cloves on the same griddle or skillet,
turning them often, until soft and blackened in spots, about 15
minutes. Cool, peel and chop.

Pulverize the cumin and oregano in a spice grinder or mortar and
pestle , then place in a blender, along with the drained chiles,
garlic, and 1 cup of the beef stock. Blend until smooth, then strain
through a medium-mesh sieve.

Heat 1 tb. oil in a wide, large saucepan over medium-high heat. When
hot enough to make a drop of the puree sizzle, add puree all at once.
Reduce heat to low, and simmer, stirring regularly, until the mixture
reduces to a dark, thick puree, 10-15 minutes. Add 1-1/2 cups stock,
partially cover and simmer, stirring frequently to prevent scorching,
about 45 minutes. Season with sugar and salt. Thin with a little
extra stock, if necessary, to give the sauce the consistency of heavy
cream. (The sauce can be made ahead and stored, covered, in the
refrigerator for up to 2 days.)

To marinate and cook beef: Combine vinegar with 3 tb. of the sauce.
Brush the mixture over tenderloin. Place the meat in a shallow dish,
cover with plastic wrap and refrigerate for at least 2 hours,
preferably overnight.

Prepare a charcoal fire or preheat a gas grill. Brush the meat with
oil and grill with the cover on, turning the meat regularly, to
desired doneness--120 degrees F for rare, 145 degrees for medium.
Remove to a rack set over a plate and let rest in a very low oven for
10 minutes before serving.

Just before serving, reheat the sauce and slice the meat. Spoon the
sauce onto warm dinner plates and top with the beef.

Serves 8.

Answer 4

CARNE ASADA

2 lb. skirt steak
Juice of 2 lemons
2 mashed garlic cloves
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. onion salt
1/2 med. onion, thinly sliced

Marinate steak, thinly sliced, with above ingredients. Place in refrigerator until ready to cook. Drain. Can be broiled or char-broiled.
Serve with beans, rice or for a treat dice radishes, 1/2 red onion, cilantro. Mix with lemon juice and salt.

For zest, dice 1/2 serrano pepper, add to tacos.

Answer 5

Carne Asada

Ingredients

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 6

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