Tex Mex Carne Asada Recipes

CARNE ASADA

Steps:

• In a dish large enough to hold the steak, whisk together the soy sauce, lime juice, vegetable oil, sugar, cumin, chili powder, and garlic.
• Using a fork, poke holes about an inch apart all over the steak on one side only. Place the steak in the marinade and turn to coat evenly (it doesn't matter which side is up). Cover and refrigerate for at least 4 hours and up to 8 hours, turning the steak at least once.
• Lightly oil the grill grates and preheat the grill to high. Grill the steak, covered, for 5 to 6 minutes per side for medium-rare. Let the meat rest on a cutting board, tented with aluminum foil, for about 5 minutes. Slice thinly against the grain and serve.
• Note: You may need to buy 2 separate flat iron steaks to get 2 pounds. Even if you're able to find one large steak, it's best to cut it in half into two smaller steaks -- they will cook faster and you'll have more surface area to char on the grill (we fight over the charred end pieces!).

CARNE ASADA

Steps:

• Place the flank steak in a large baking dish and, if using the sliced onion, spread the slices over the meat.
• In a medium-sized bowl mix together the orange juice, lime juice, light beer, Kikkoman soy sauce, vegetable oil, and freshly ground black pepper.
• Pour the marinade over the meat; cover with a plastic film and refrigerate for at least one hour.
• Light up your charcoal grill, or preheat your gas grill. (You can also use a cast iron grill pan, the ones you use over the stove top). And brush your grill with a little vegetable oil as this will prevent the meat from sticking.
• Remove meat from marinade and pat dry. Place meat on the grill and cook for 8 to 10 minutes per side. (Cooking time will depend on the meat thickness and your personal preferences, either medium or well done). Remove meat from grill and place it on your cutting board. Slice it and serve it with corn tortillas and other garnishes mentioned above.
• If you would like to have the same effect as that of the Mexican-American restaurant, place the cooked meat on a preheated cast iron pan, add a few drops of Soy Sauce and serve immediately. Enjoy!

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.

CARNE ASADA

Steps:

• Place the meat in the freezer for 20 to 30 minutes to make it easier to slice thin
• Cut the meat into strips about I/S inch thick
• Toss the meat strips with the remaining ingredients and let sit covered at room temperature, for at least an hour.

TEX-MEX CARNE ASADA

Steps:

• In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
• Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
• Marinate meat 1-4 hours in spice marinade.
• Preheat oven to 350 degrees F.
• Drain marinade from meat and reserve.
• Coat meat in flour and shake away excess.
• In roasting pan over heat on stove, heat onions in olive oil.
• Add meat and brown on all sides.
• Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
• Cover and roast in oven at 350 degrees F.
• for 2 hours, basting occasionally, turning meat over several times.
• Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
• Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
• Check sauce for seasoning; strain and serve over meat, if desired.

CARNE PICADA

Steps:

• In a small bowl mix together first 7 ingredients.
• Toss meat with garlic. Sprinkle meat with spice mixture and mix to evenly coat. Cover and refrigerate for 1-hour minimum.
• In a large straight-sided skillet, add 2 tablespoons of oil, jalapeno, and onions and cook over medium heat for 5 minutes or until the onions begin to soften. Add half the meat mixture and cook over medium-high heat until browned on both sides. Remove to a plate and set aside. Add more oil as needed and brown the remaining meat on both sides. Turn the heat to low. Add the cooked meat back to the pan. Add drained tomatoes and cook, cover, until heated through, about 7 minutes.
• Serve with warmed tortillas and desired optional toppings.