CARNE ASADA
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
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
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
More about "carne asada chimichangas recipes"
CHEESE STEAK CHIMICHANGAS RECIPE - MUNCHKIN TIME
From munchkintime.com
CARNE ASADA CHIMICHANGA | ROBERTOS TACO SHOP
From robertostacoshop.com
CARNE ASADA CHIMICHANGAS RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 1 hr 30 minsServings 4
CARNE ASADA FRIES | CHIMICHANGAS | WINE WEDNESDAY
From youtube.com
CHIMICHANGA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
CARNE ASADA CHIMICHANGAS RECIPE | CDKITCHEN.COM
From pinterest.com
WHAT IS A CHIMICHANGA AND HOW DO YOU MAKE ONE AT HOME?
From allrecipes.com
CARNE ASADA CHIMICHANGA | ARNULFO MEXICAN FOOD
From arnulfomexicanfood.com
10 BEST STEAK CHIMICHANGA RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
HOW TO MAKE BEEF CHIMICHANGAS | CLASSIC BAKES
From classicbakes.com
EASY CARNE ASADA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CARNE ASADA CHIMICHANGAS RECIPES
From tfrecipes.com
15 CARNE ASADA CHIMICHANGA - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love