Baja Authentic Carne Asada Recipes

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

BEST CARNE ASADA MARINADE RECIPE

Steps:

• Combine all ingredients (except steak) in a large mixing bowl. Whisk to combine.
• Place meat in a gallon-sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
• Pour carne asada marinade on top of the meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.
• Take the steak from the marinade. Toss the leftover marinade.
• Cook the meat until just cooked through on a hot grill. (Rare to medium-rare.)
• Cut cooked meat into strips.
• Place meat and favorite toppings in tortillas to make into tacos or burritos.

SAN DIEGO STYLE CARNE ASADA

Steps:

• Add all the ingredients (except the meat and orange slices) to a medium size bowl and stir until blended. Transfer to a large Ziploc Bag.
• Add the steak and shake to coat the entire piece of meat evenly.
• Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom.
• Refrigerate overnight or at least 2 hours. (*Note 1)
• Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
• Ten minutes before grilling, add meat tenderizer (optional)
• Pre-heat grill to medium high.
• Place meat directly on greased grate for 6-8 minutes. (*Note 3)
• Flip and grill for an additional 6-8 minutes, until your desired doneness is reached.
• Let rest for 10 minutes before slicing against the grain and serving.

MEXICAN CARNE ASADA RECIPE

Steps:

• LIME GARLIC MARINADE
• Start with a small bowl
• Mince the garlic and add to the bowl
• Squeeze the juice from 8 limes into the bowl
• Add the salt and mix with a fork
• SKIRT STEAK
• Trim the meat of any excess silver membrane
• Place the skirt steak in a tray and pour half the marinade over it
• Flip the skirt and pour the other half of the marinade over it
• Let the meat marinate for 2 hours in the refrigerator
• Bring the meat to room temperature before grilling
• Once the meat is marinated, start the charcoal
• When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
• Rest the meat for a few minutes before serving
• SPRING ONIONS
• Once the coals are going place the spring onions on the grill.
• Move them to the side of the grill when you are ready to cook the meat.

CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)

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.

BAJA AUTHENTIC CARNE ASADA

Steps:

• In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth.
• Place the flank steaks into a resealable bag, and add the blended liquid. 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.
• Heat an outdoor grill to high heat.
• Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side.
• Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.