Rick Bayless Carne Asada Recipes

CARNE ASADA TAMPIQUENA

Steps:

• Seasoning The Meat Lay steaks in a non-corrosive dish and sprinkle both sides with the lime juice. Cover and refrigerate 1 - 4 hours. Side Dishes Scrape the cooked beans into one small saucepan and the tomatillo sauce into another; cover them and set aside. Scoop the rajas into a small, oven-proof dish, cover with foil and set aside. Last Minute Preliminaries About one hour before serving, put together the guacamole. Lay the romaine leaves on a plate and mound a portion of guacamole on each one; decorate with radish roses or slices. cover lightly with plastic wrap and refrigerate. If the tortillas are moist, lay then in a single layer to dry until leathery. Heat the oil in a large, heavy skillet over medium-high heat. When hot enough to make the edge of a tortilla really sizzle, quick-fry the tortillas one at a time, about 3 seconds per side, to soften them. Drain well on paper towels, stack them up, wrap in foil, place in the over and turn it on to 200 degrees. Set the skillet aside to use for frying the meat. Set out the cheese and onion. Place the rajas and 4 large heatproof dinner plates in the oven. Set the beans and the tomatillo sauce over low heat to reheat. Frying The Meat Dry the steaks on paper towels, then sprinkle with salt and pepper. Heat the skillet from Step 3 over medium-high heat; if there isn't enough oil left over to lightly coat the bottom, then add a little more. When the pan is quite hot, lay in the steaks. Fry rare or medium-rare, 1 1/2 to 2 minutes per side; don't overcook. Remove to a wire rack set over a plate and keep warm in the oven. (As the meat "rests, it will reabsorb juices that would otherwise leak when cut.) Assemble The Dish Lay out the plates and assemble 2 enchiladas on each one: Remove a tortilla from the foil, lay it on the side of one plate, ladle a little sauce in the center, fold in half, then ladle sauce over the top; repeat with a second tortilla, letting it overlap, the first one a little, then sprinkle them with cheese and onion. Lay a steak on each plate, top with a portion of the rajas, then slide a "romaine boat" of guacamole in beside it. Serve immediately with bowls of steaming beans set to the side of each plate. Related Articles Avocado Leaves - Learn about using avocado leaves (hojas de aguacate) in your Mexican recipes. Guide to Mexican Cheeses (Quesos) - Guide to Mexican cheeses (quesos) including substitutes and recipe suggestions Mexican Food And Cooking History - Mexican food history information and resources guide. A guide and bibliography of Mexican foods and cooking. Tacos de Cazuela - Tacos de Cazuela or Soft Tacos from Earthenware pots.

CARNE ASADA WITH BLACK BEANS

Steps:

• In a small saucepan, heat 1 tablespoon of the vegetable oil.
• Add the garlic and cook over moderate heat until fragrant, about 1 minute.
• Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes.
• Season with salt.
• Transfer the marinade to a large baking dish and let cool completely.
• Add the steaks and turn to coat.
• Cover and refrigerate overnight.
• Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil.
• Add the chorizo and cook over moderate heat until crisp, about 4 minutes.
• Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use.
• Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes.
• Add the beans with their liquid and simmer until slightly thickened, about 10 minutes.
• Season lightly with salt.
• Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat.
• Serve the steaks with the black beans, avocado slices and lime wedges.
• *Spicy, peppery Côtes-du-Rhône Wine: 2006 Domaine d'Andézon.

RICK BAYLESS CARNE ASADA

Steps:

• 1. Rinse steak in cold water, rub with some oil, and salt and pepper all surfaces liberally. 2. Blend all ingredients briskly and marinate steak overnight in a plastic bag. 3. Grill steak to your liking, being careful not to overcook (flank steak is very pink even when cooked). 6 mins on one side, 4 on the other @ medium-high grill should be way enough. 4. Cut across the grain into chunky slices and serve in your favorite mexican dish (burritos, tacos, etc.) You can turn leftover marinade into a sauce by bringing it to a boil and simmering on low for 10 mins or so.