Carne Asada.
- Thread starter BigTruck
- Start date
I thought you were talking about Ponch's sister.
Let's see if someone rags on you for eating a mexican dish and being unpatriotic.
At least there aren't any tube steak jokes yet. 
I've got a couple of recipes that I've used over the years but the one I keep coming back to is very simple.
Carne Asada Marinade
3/4 cup extra virgin olive oil
4 tbsp fresh lime juice (DO NOT USE THE BOTTLED ONE - C'MON!)
3 cloves of finely minced garlic
1 tbsp dried cumin
1 bunch of fresh chopped cilantro
Kosher salt and fresh cracked pepper to taste
Flank steak works really well but you could use any cut of meat that you like. I like to pound the meat out fairly flat before marinating as well. Speeds up the cooking and the meat seems to soak up the marinade even better after you've tenderized it.
I use my blender to mix the marinade (don't have to chop the garlic and cilantro as fine if you are doing this step). Place the marinade in a shallow baking dish and add the meat, turning to coat (i like to kind of rub it in too). Cover the dish and allow to marinate for at least 2 hours, and up to 12. There's not quite enough lime to "cook" the beef, but if you're using this recipe to marinade chicken or shrimp I wouldn't go over 6 or 7 hours on the marinade. Grill it up over a fairly high heat.
I like to keep the tacos pretty simple as well. I mix together chopped onion, cilantro, lime juice and a little hot sauce while the meat is grilling. Sometimes I'll sprinkle on some cojita cheese.
I've got a couple of recipes that I've used over the years but the one I keep coming back to is very simple.
Carne Asada Marinade
3/4 cup extra virgin olive oil
4 tbsp fresh lime juice (DO NOT USE THE BOTTLED ONE - C'MON!)
3 cloves of finely minced garlic
1 tbsp dried cumin
1 bunch of fresh chopped cilantro
Kosher salt and fresh cracked pepper to taste
Flank steak works really well but you could use any cut of meat that you like. I like to pound the meat out fairly flat before marinating as well. Speeds up the cooking and the meat seems to soak up the marinade even better after you've tenderized it.
I use my blender to mix the marinade (don't have to chop the garlic and cilantro as fine if you are doing this step). Place the marinade in a shallow baking dish and add the meat, turning to coat (i like to kind of rub it in too). Cover the dish and allow to marinate for at least 2 hours, and up to 12. There's not quite enough lime to "cook" the beef, but if you're using this recipe to marinade chicken or shrimp I wouldn't go over 6 or 7 hours on the marinade. Grill it up over a fairly high heat.
I like to keep the tacos pretty simple as well. I mix together chopped onion, cilantro, lime juice and a little hot sauce while the meat is grilling. Sometimes I'll sprinkle on some cojita cheese.
B
BigTruck
ACCOUNT CLOSED
At least there aren't any tube steak jokes yet.
I've got a couple of recipes that I've used over the years but the one I keep coming back to is very simple.
Carne Asada Marinade
3/4 cup extra virgin olive oil
4 tbsp fresh lime juice (DO NOT USE THE BOTTLED ONE - C'MON!)
3 cloves of finely minced garlic
1 tbsp dried cumin
1 bunch of fresh chopped cilantro
Kosher salt and fresh cracked pepper to taste
Flank steak works really well but you could use any cut of meat that you like. I like to pound the meat out fairly flat before marinating as well. Speeds up the cooking and the meat seems to soak up the marinade even better after you've tenderized it.
I use my blender to mix the marinade (don't have to chop the garlic and cilantro as fine if you are doing this step). Place the marinade in a shallow baking dish and add the meat, turning to coat (i like to kind of rub it in too). Cover the dish and allow to marinate for at least 2 hours, and up to 12. There's not quite enough lime to "cook" the beef, but if you're using this recipe to marinade chicken or shrimp I wouldn't go over 6 or 7 hours on the marinade. Grill it up over a fairly high heat.
I like to keep the tacos pretty simple as well. I mix together chopped onion, cilantro, lime juice and a little hot sauce while the meat is grilling. Sometimes I'll sprinkle on some cojita cheese.
Thats very simular to what I started with. I use only Skirt steak (pounded out) let it soak and bam. onto the Hot grill it goes...
I am trying a new recipe this weekend that uses milk! Yes Milk... We'll see how it turns out.
Keep em coming.
Milk?? What's the acid?
B
BigTruck
ACCOUNT CLOSED
It didn't take long for this to degrade into a beat your meat thread!!
P
Puddy Tat
Well-known member
Carne Asada
Recipe
Ingredients
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Method
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
And I like to make home made
Fresh Tomato Salsa Recipe
Ingredients
* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced I like Roma's
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime Fresh.
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste
Method
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Enjoy a family favorite Of ours
Recipe
Ingredients
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Method
1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.
(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.
And I like to make home made
Fresh Tomato Salsa Recipe
Ingredients
* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced I like Roma's
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime Fresh.
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste
Method
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Enjoy a family favorite Of ours
B
buck50
ACCOUNT CLOSED
LMFAO!!!!! exactly what i was thinking too, especially with that bigT guy involved in the conversation!!!!!!!!!!!!!!!
M
MPS
Well-known member
At least there aren't any tube steak jokes yet.
I've got a couple of recipes that I've used over the years but the one I keep coming back to is very simple.
Carne Asada Marinade
3/4 cup extra virgin olive oil
4 tbsp fresh lime juice (DO NOT USE THE BOTTLED ONE - C'MON!)
3 cloves of finely minced garlic
1 tbsp dried cumin
1 bunch of fresh chopped cilantro
Kosher salt and fresh cracked pepper to taste
Flank steak works really well but you could use any cut of meat that you like. I like to pound the meat out fairly flat before marinating as well. Speeds up the cooking and the meat seems to soak up the marinade even better after you've tenderized it.
I use my blender to mix the marinade (don't have to chop the garlic and cilantro as fine if you are doing this step). Place the marinade in a shallow baking dish and add the meat, turning to coat (i like to kind of rub it in too). Cover the dish and allow to marinate for at least 2 hours, and up to 12. There's not quite enough lime to "cook" the beef, but if you're using this recipe to marinade chicken or shrimp I wouldn't go over 6 or 7 hours on the marinade. Grill it up over a fairly high heat.
I like to keep the tacos pretty simple as well. I mix together chopped onion, cilantro, lime juice and a little hot sauce while the meat is grilling. Sometimes I'll sprinkle on some cojita cheese.
I love it!!!!!!!!!! ...and I would jump on this recipe....idpwdagrl can cook!
here's mine step by step:
1. Go to carniceria, purchase carne asada
2. Consume several coronas, contemplate grilling.
3. Grill meat along with several jalepenos
4. Spend next day sore on both ends of body
1. Go to carniceria, purchase carne asada
2. Consume several coronas, contemplate grilling.
3. Grill meat along with several jalepenos
4. Spend next day sore on both ends of body
