kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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There are as many recipes for this dish as there are cooks out there.
Living in Arizona, I can easily buy the ready-to-cook stuff just about anywhere, but I prefer to make my own, my way.
Carne Asada
Ingredients:
Marinade:
1 Tbsp. Cilantro
2 Tbsp. Lime Juice
2-3 Tbsp. Lemon Juice
1/2 C. Orange Juice
2 Tbsp. Chili Powder
1 1/2 Tbsp. dried Oregano
2 Tbsp. freshly toasted & ground Cumin
1 1/2 Tbsp. freshly toasted & ground Coriander Seeds
1/8 tsp. Chipotle Powder
5 cloves of Garlic, course chopped
1/4 C. Soy Sauce
1/2 of a Jalapeno Pepper or to preference, course chopped
1 medium Onion, thinly sliced
2 lbs. Steak, either Flank, Skirt, Hanger will do (or this does work nicely with Chicken too)
Method:
Blend everything for the marinade in a food processor, blender or use an immersion blender until fairly smooth.
Slice the Steak on the bias and of course against the grain, into about 1 inch think pieces.
Add everything into a large zip-top bag or a non-metallic container and cover.
Massage the marinade into the meat slightly and store in the refrigerator for 36-72 hours (4 hours is the minimum just for the flavor, but the meat will not be tender).
You can also freeze everything after 48 hours for a later use (Chicken at 24 hours).
Grill/ Broil/BBQ to your desired doneness.
Slice into bite-sized pieces and serve as desired.
This works nicely as a Taco or Burrito filling, on a Salad or just on it's own.
*Cooks Note: Using freshly squeezed juices is nicer, but use what you have.
Living in Arizona, I can easily buy the ready-to-cook stuff just about anywhere, but I prefer to make my own, my way.
Carne Asada
Ingredients:
Marinade:
1 Tbsp. Cilantro
2 Tbsp. Lime Juice
2-3 Tbsp. Lemon Juice
1/2 C. Orange Juice
2 Tbsp. Chili Powder
1 1/2 Tbsp. dried Oregano
2 Tbsp. freshly toasted & ground Cumin
1 1/2 Tbsp. freshly toasted & ground Coriander Seeds
1/8 tsp. Chipotle Powder
5 cloves of Garlic, course chopped
1/4 C. Soy Sauce
1/2 of a Jalapeno Pepper or to preference, course chopped
1 medium Onion, thinly sliced
2 lbs. Steak, either Flank, Skirt, Hanger will do (or this does work nicely with Chicken too)
Method:
Blend everything for the marinade in a food processor, blender or use an immersion blender until fairly smooth.
Slice the Steak on the bias and of course against the grain, into about 1 inch think pieces.
Add everything into a large zip-top bag or a non-metallic container and cover.
Massage the marinade into the meat slightly and store in the refrigerator for 36-72 hours (4 hours is the minimum just for the flavor, but the meat will not be tender).
You can also freeze everything after 48 hours for a later use (Chicken at 24 hours).
Grill/ Broil/BBQ to your desired doneness.
Slice into bite-sized pieces and serve as desired.
This works nicely as a Taco or Burrito filling, on a Salad or just on it's own.
*Cooks Note: Using freshly squeezed juices is nicer, but use what you have.
