DELICIOUS CARNE ASADA
I got this carne asada recipe from my friend's mother in Phoenix. This recipe will marinate 5-6 pounds of meat and can be halved or doubled. Serve this with flour tortillas and salsa.
Provided by bdv1973
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 2h15m
Yield 16
Number Of Ingredients 17
Steps:
- Place beef in a large resealable plastic bag.
- Combine water, orange slices, orange juice, lime juice, vinegar, lime slices, cilantro, oil, salt, garlic, white pepper, black pepper, oregano, cumin, chili powder, and cloves in a large bowl. Whisk to combine. Pour marinade on top of the beef and seal the bag.
- Marinate beef in the refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill beef over direct heat until firm and slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 5.7 g, Cholesterol 31.7 mg, Fat 9.5 g, Fiber 1.1 g, Protein 17.7 g, SaturatedFat 3 g, Sodium 477.4 mg, Sugar 2.2 g
BEST EVER CARNE ASADA MARINADE
This traditional Mexican carne asada marinade recipe will marinade 5 or 6 pounds of meat and can be easily halved or doubled. I've tried many carne asada recipes through the years, and this one outshines them all. The flavors are the most flavorful and authentic and the meat is pull-apart tender. I suggest marinating overnight for the best results. Muy delicioso!
Provided by Toni Ast
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 20
Number Of Ingredients 14
Steps:
- Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.
Nutrition Facts : Calories 65 calories, Carbohydrate 3.5 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 812.3 mg, Sugar 1 g
TACOS CARNE ASADA
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
- In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
- Yield: approximately 1 1/4 cups
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
- Yield: 2 cups
CARNE ASADA TORTAS
From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own."
Provided by Recipe Junkie
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place skirt stead in large ziploc bag.
- In a small bowl, whisk the orange juice, chili powder, oregano and cumin together;.
- set aside.
- Place 1/2 of the onions and citrus fruits on each side of skirt steak in ziploc bag.
- Pour orange juice mixture over all.
- Close the bag and place in a container (in case it leaks) and refrigerate 2 to 4 hours or overnight.
- Chili mayonnaise: In a small bowl, whisk mayonnaise, chili powder and cumin together.
- Cover and refrigerate until ready to use.
- Preheat an outdoor grill to medium high.
- Slice torta rolls in half, lengthwise.
- Spray each side with vegetable cooking spray and place, cut side down, on heated grill.
- Cook 1-2 minutes, watching very carefully.
- Remove from grill and keep warm.
- Remove meat from marinade and grill 4-5 minutes per side, or until desired degree of doneness.
- Remove from grill to a rimmed cutting board and slice across grain of meat into 1/2" strips.
- Spread each half of torta roll with an equal portion of chili mayonnaise.
- Layer a portion of meat on bottom of each roll.
- Top with desired garnishes and serve.
Nutrition Facts : Calories 679.6, Fat 29.9, SaturatedFat 8, Cholesterol 107.9, Sodium 668.7, Carbohydrate 50.6, Fiber 4.6, Sugar 8.9, Protein 52.7
CARNE ASADA WITH TOMATO JALAPENO SAUCE
Ever had El Torito's Carne Asada? Well I love it and get it every time I go. There's just something about the sauce they pour on top that puts it *over* the top. So I finally decided to try my best at recreating it. How did I do? The key is the white vinegar. Oh and if you do not like your food very spicy, then please remember to remove the seeds and membrane from inside the peppers.
Provided by E. Nigma
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Place all of the marinade ingredients, except for the steak, into a food processor and buzz them up. Then pour the mixture over the steak in a non-reactive container and marinade for about 15 minutes. Any longer and the acid from the lime juice will cook your steak for you!
- Meanwhile prepare the sauce by buzzing the fire roasted tomatoes, jalepeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency.
- Place this mixture in a pot over medium heat and cook for about 20 minutes, stiring constantly to make sure the tomatoes don't burn.
- Grill the steak over high heat to your desired doneness (skirt steak is exceedingly thin so 2 minutes a side on my gas grill was about medium rare). It all depends on your heat, so since you're the cook, you decide!
- Top the steak with the sauce and serve.
- Optionally, to do it exactly like they do at El Torito, go ahead and roll the jack cheese inside a corn tortilla (which has been softened in a little bit of hot oil for 5 seconds), which you have baked just until the cheese melts. Place this enchilada on top of the steak before you spoon on the sauce.
- Please enjoy.
Nutrition Facts : Calories 582.5, Fat 28.6, SaturatedFat 13, Cholesterol 174.2, Sodium 1198.4, Carbohydrate 23.2, Fiber 4.9, Sugar 8.6, Protein 58.3
CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)
This is an amazing recipe for carne asada. I tried probably thirty different recipes until I found this one. Now this is the only one I will make. It is just that good.
Provided by Londonsbk
Categories Steak
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients together to combine. Marinate flank steak in the mixture in the refrigerator for one hour or more. Remove the steak from the marinade and barbecue meat until done.
- Cut into strips or dice meat, and serve with warm corn tortillas with salsa and guacamole. Or, plase in flour tortilla and roll up burrito-style with beans, rice, cheese, and sour cream.
Nutrition Facts : Calories 424.1, Fat 25.4, SaturatedFat 7.8, Cholesterol 128.5, Sodium 1002.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 41
CARNE ASADA
The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade.
Provided by Chef Jeff S
Categories Steak
Time 50m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Break up achiote rojo into a powder, or as best you can as it is a little moist.
- Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
- Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
- Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
- Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
- Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
- When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.
Nutrition Facts : Calories 157, Fat 7.7, SaturatedFat 3.2, Cholesterol 37.6, Sodium 69.1, Carbohydrate 1.1, Fiber 0.2, Sugar 0.4, Protein 19.6
CARNE ASADA
Another one that I found handwritten on a sheet of paper so placing here for safekeeping. Again, I don't know where the recipe came from so if anyone does, please feel free to give the original chef credit. Please note that prep time does not include 4-6 hour marinating time for the meat. This is the "Recipe #385086" recipe that was with this Carne Asada Recipe. Enjoy!
Provided by NoeleenCleary
Categories Steak
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a mortar and pestle or bowl mash together garlic, jalapeno, cilantro, salt and pepper to make a paste. Transfer the paste to a glass jar with a tight fitting lid. Add the lime juice, orange juice, vinegar and oil. Shake to make sure that the marinade is well combined. (Note: if marinating meat in a plastic bag you can transfer directly to the bag and mush to combine ingredients in the bag before adding meat.).
- Place steak in a plastic bag or other container of your choice for marinating. Add the marinade making sure the meat is coated. Refrigerate and allow to marinate for about 4 - 6 hours. (I don't recommend marinating longer than that as the fibers of your meat will break down resulting in mushy meat.).
- Preheat an outdoor grill or a ridged grill pan over medium-high flame. (You can also use a broiler if desired.) Brush the grill or broiler plate with a little oil to prevent the meat from sticking.
- Remove meat from marinade. Discard marinade. Season on both sides with salt and pepper to taste. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove from heat and let rest on a cutting board for about 7 minutes.
- Meanwhile, warm the tortillas for about 30 seconds on each side in a dry skillet or on the grill until pliable. Remove to plate. Cover to keep warm.
- Thinly slice meat diagonally across the grain.
- To serve: Stack 2 of the warm tortillas. Place about 4 oz. of the beef in the center. Add lettuce, onion and cheese as desired. Top with a spoonful or two of the Pico de Gallo and garnish with a lime wedge. Repeat with remaining tortillas.
- ***NOTE***: The marinade recipe for the steak will make about 1 ¼ cups and can be used for chicken, too. If not used as a marinade for meat it can also be used as a table-side condiment. NEVER re-use marinade that has been in contact with raw meat as a condiment. You can become sick from the harmful bacteria.
Nutrition Facts : Calories 957.1, Fat 59.2, SaturatedFat 13.1, Cholesterol 93, Sodium 167.9, Carbohydrate 55, Fiber 8.9, Sugar 5.2, Protein 54.6
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- In a gallon size resealable bag, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, vegetable oil, jalapeno, and vinegar. Squeeze it around to mix it up.
- Put the entire flank steak into the resealable bag. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight.
- Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
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- 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.
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- 1. In a medium bowl, combine the olive oil, citrus juices, chile, garlic, spices, and cilantro. Whisk well.
- 2. Place steak in a shallow baking dish, and pour marinade over the top, turning the meat until well-coated. Cover with plastic wrap and refrigerate for 2–3 hours. Alternatively, you can transfer the marinade and the meat into a large Ziploc bag; lay flat to refrigerate, and flip over halfway through to ensure even distribution of the marinade.
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