Baja Authentic Carne Asada Recipes

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CARNE ASADA



Carne asada image

From time to time I receive e-mails asking some common questions for an Authentic Carne Asada recipe, the first one being how to marinate the meat. I always give out the same answer: every cook or grill master has their own unique way of seasoning their meat. I hope you enjoy this delicious recipe.

Provided by Mely Martínez

Categories     Beef

Time 30m

Number Of Ingredients 14

2 pounds of flank steak or skirt steak
The juice of 1 orange
The juice of 2 limes
1/4 cup of light beer
2 tablespoons of Kikkoman Soy Sauce
2 tablespoons of vegetable oil
Fresh ground pepper to taste
1 large white onion sliced (optional)
Vegetable oil to brush the grill before grilling
Corn tortillas
Guacamole
Salsa
Lime wedges
Grilled green onions and nopales or a salad of your choice.

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!

Nutrition Facts : ServingSize 6 oz, Calories 247 kcal, Protein 32 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 90 mg, Sodium 80 mg

BAJA AUTHENTIC CARNE ASADA



Baja Authentic Carne Asada image

Make and share this Baja Authentic Carne Asada recipe from Food.com.

Provided by Lab Chef

Categories     Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

2 limes, juiced
4 garlic cloves, crushed
1/2 cup orange juice
1 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 jalapeno, minced
2 tablespoons white vinegar
2 (1 lb) flank steaks

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.

Nutrition Facts : Calories 350.6, Fat 21.7, SaturatedFat 6.5, Cholesterol 102.8, Sodium 278.2, Carbohydrate 5.5, Fiber 0.9, Sugar 2.3, Protein 32.6

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)



Authentic Baja-Mexican Street Tacos (Carne Asada) image

On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.

Provided by Wendy H

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 16

Number Of Ingredients 12

3 cups fresh orange juice, or more as needed
2 tablespoons finely chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 pinch cayenne pepper
3 pounds trimmed skirt steaks
16 (6 inch) white corn tortillas, or as needed
1 white onion, chopped, or to taste
1 small bunch fresh cilantro, chopped, or to taste

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.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g

CARNE ASADA (GERARDO'S BAJA GRILL, CALIFORNIA)



Carne Asada (Gerardo's Baja Grill, California) image

This is an amazing recipe for carne asada. I tried probably thirty different recipes until I found this one. Now this is the only one I will make. It is just that good.

Provided by Londonsbk

Categories     Steak

Time 2h15m

Yield 12-15 serving(s)

Number Of Ingredients 14

5 lbs flank steaks
1/2 cup vegetable oil
1 cup red wine vinegar
1 cup lemon juice
1/2 cup orange juice
1 cup water
1/4 cup garlic (peeled, fresh)
1 1/2 tablespoons white pepper
1 1/2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground cloves
1/2 orange (sliced)
1/2 bunch fresh cilantro (chopped)

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.

Nutrition Facts : Calories 424.1, Fat 25.4, SaturatedFat 7.8, Cholesterol 128.5, Sodium 1002.6, Carbohydrate 6.2, Fiber 1.3, Sugar 2.1, Protein 41

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