Carne Asada Lorenza Recipes

BEST EVER CARNE ASADA MARINADE

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.

SONORA STYLE CARNE ASADA TACOS

Steps:

• Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
• Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
• One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
• Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
• Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it's difficult to close it!

TACOS CARNE ASADA

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

SONORAN-STYLE CARNE ASADA TACOS

Steps:

• Mix chopped cilantro and diced onion together.
• Place tomatillos, chopped onion, serrano, jalapeño and avocado in blender. Pulse until smooth and creamy, can adjust consistency by adding water.
• On a barbecue, gas stove or under an oven broiler, char the Roma tomatoes, tomatillos, serranos, jalapeños and onion until softened and a dark charred exterior forms. Cooking times will vary.
• In a blender, add chipotle peppers, jalapeños, serrano chilies, orange juice, lime juice, olive oil, soy sauce, garlic, cilantro, cumin seed, coriander seed and brown sugar. Blend until smooth sauce has formed, roughly 1 minute. Season to taste with salt.
• In a medium bowl, whisk together flour, salt and baking powder until fully incorporated. Switch to a wooden spoon and continuously stir mixture while slowly streaming in melted lard. Continue to mix and then slowly stream in hot tap water. Allow dough to come together and then turn out dough onto counter. Knead for 2 to 4 minutes, dough should be slightly wet and shiny. Wrap dough in plastic wrap or place in a plastic bag and let rest at room temperature for 2 hours.
• Char scallions on barbecue or cast iron until blistered and soft.
• Add cilantro and pulse again. Adjust seasoning with salt.
• Cut Roma tomatoes, tomatillos, serranos, jalapeños and onion into rough 1-inch chunks and toss into blender.
• In a ziplock bag or medium sized bowl, pour in half of the marinade and toss steak to coat. Seal or cover with plastic wrap and place in refrigerate for at least 3 hours or overnight. Use remaining marinade for an additional salsa on the side or freeze for another time.
• Divide dough into 16 balls and roll into smooth balls. Place on parchment-lined baking sheet, cover with plastic and let rest for 30 minutes at room temperature.
• To serve, pile thin slices of carne asada on top of the warmed tortilla, add both salsas, onion and cilantro mixture and serve with charred onions and lime wedges on the side.
• Add 2 cloves of garlic and canned whole plum tomatoes (adding a small amount of liquid) and blend for 1 minute. The consistency shouldn't be chunky but you also don't want it too thin. Taste for seasoning.
• Either using a barbecue or a cast iron pan on the stove, cook steak, turning occasionally, until steak is well charred on outside and centre registers 110 degrees Fahrenheit on an instant-read thermometer, 5 to 10 minutes total.
• On a lightly floured surface roll out balls into 3-inch circles using a rolling pin. Place circles back on parchment-lined baking sheet, adding layers of parchment to ensure tortillas do not touch. Cover last layer with parchment and let rest for 10 minutes.
• Mix in chopped cilantro, pour into container and cover. Place in fridge until ready to use.
• Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately.
• On a lightly floured surface roll out tortillas into 6-inch circles. Starting in the centre, roll out to the edge, rotating the tortilla after every roll. Tortillas should be very thin and nearly transparent. The edges should smear slightly as you roll tortillas out.
• Heat up griddle or cast iron pan, cooking surface should be hot (test by dropping a few splashes of water, should sizzle and evaporate). Gently peel tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas. Set aside.

ROY CHOI'S CARNE ASADA

Steps:

• Preheat the broiler. Place the jalapeños on a cookie sheet or in a skillet with an ovenproof handle, and put them under the broiler until their skins begin to blacken and bubble. (You can also do this by putting the peppers directly over a burner on your stove or on a gas grill.) Pull the stems and seeds from the jalapeños and discard them; skin the peppers and put them into a food processor.
• Add the tomato, onion, garlic, sugar, ancho chili powder, black pepper and salt to the bowl of the machine, and pulse to combine. Add the cilantro, the fruit juices, mirin and beer. Process again until smooth.
• Transfer the marinade to a large, nonreactive bowl and submerge the steak in it. Cover and place in refrigerator for at least four hours or overnight.
• Build a fire in your grill. If using a gas grill, turn all burners to high
• When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), remove steaks from marinade, drizzle with olive oil and placeon the grill directly over the coals and cook until deeply seared, turning a few times, approximately 10 minutes for medium-rare. Remove steaks from the grill and allow to rest a few minutes. Slice against the grain into thin strips and serve with warm corn tortillas, pico de gallo (see recipe), grilled scallions, whatever you like.

CARNE ASADA LORENZA

Steps:

• Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
• Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
• Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
• Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
• One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
• If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
• Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
• Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

DELICIOUS CARNE ASADA

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.

THE BEST EASY CARNE ASADA RECIPE + MARINADE

Steps:

• Whisk together all the carne asada marinade ingredients (everything except the steak) in a WhiskWare Dressing Shaker.
• Place the steaks in a single layer in a glass baking dish. Pour the marinade over the steaks and turn to coat.
• Cover with plastic wrap and refrigerate for 2 to 8 hours. (The meat may get mushy if you do it for longer.)
• Cook carne asada using a grill pan followed by the oven - use this recipe for how to cook steak in the oven (this link includes cook times).
• Rest for 5 minutes, then slice very thinly against the grain.

CARNE ASADA

Steps:

• Lay the skirt steak in a large nonreactive bowl or baking dish.
• Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it's well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
• Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
• Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
• Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.