CARNE ASADA SANDWICHES WITH CHIPOTLE MAYONNAISE
Make and share this Carne Asada Sandwiches With Chipotle Mayonnaise recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the onion slices in a strainer under cold running water.
- Pat dry; place in a bowl.
- Cover with the red wine vinegar.
- Set aside for 30 minutes or up to 2 hours.
- Pound the garlic with salt, using a mortar and pestle, to make a paste.
- Add 1 tablespoon of the lime juice and incorporate it into the garlic.
- Slowly add the olive oil, stirring with the pestle to incorporate it.
- (If you don't have a mortar and pestle, this can be done in a food processor.) Spoon the garlic mixture over the steak, spreading it with the back of a spoon.
- Season with salt.
- Turn the meat over and do the same with the other side.
- Combine the mayonnaise, pureed chipotle and sauce and remaining 1 tablespoon of the lime juice in another small bowl.
- Grill or fry the beef over high heat, 3 minutes.
- Turn; cook to medium rare, 1-2 minutes.
- Set aside.
- Cut the rolls in half; spread each half with 1 tablespoon of the chipotle mayonnaise.
- Arrange the avocado slices on the top half of the roll; top with a few onion rings.
- Cut the meat into pieces roughly the size of the bread; arrange on the onion rings.
- Add the bottom half of the roll; press gently to compact everything together.
Nutrition Facts : Calories 601.2, Fat 29.2, SaturatedFat 5.4, Cholesterol 91.3, Sodium 1308.8, Carbohydrate 43.2, Fiber 6.1, Sugar 3.6, Protein 41.9
CARNE ASADA AL CHIPOTLE
Juicy beef flank steak is marinated in a mixture of soy sauce with chipotle chile and beef broth and then grilled. It's delicious every time and takes only a few minutes to prepare. Serve with a simple salad or in tacos.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine beef stock, soy sauce, and chipotle peppers in a blender; blend until smooth. Pour into a resealable plastic bag and add flank steak. Close bag and move steak around so it is well covered in marinade. Refrigerate for at least 4 hours, or overnight.
- Remove bag from the refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the marinade and shake off excess liquid. Cook steak until firm and reddish-pink in the center, 4 to 5 minutes minutes per side, depending on the thickness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest for a few minutes before slicing.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 2.2 g, Cholesterol 27.3 mg, Fat 4.4 g, Fiber 0.4 g, Protein 15.6 g, SaturatedFat 1.8 g, Sodium 969.8 mg, Sugar 0.8 g
CARNE ASADA SANDWICHES WITH AVOCADOS AND CHIPOTLE MAYONNAISE
Steps:
- 1. Rinse the sliced red onion in a strainer under cold running water. Pat it dry, place it in a bowl and cover it with the red wine vinegar. Set aside for at least 30 minutes, up to 2 hours. 2. Using a mortar and pestle, pound the garlic with the salt to make a paste. Add 1 tablespoon of lime juice and incorporate it into the garlic. Slowly add the olive oil, stirring with the pestle to incorporate it too. If you don't have a mortar and pestle, this can be done in a food processor. 3. Spoon the garlic mixture over the steak, spreading it with the back of a spoon. Season well with salt. Turn the meat over and do the same with the other side. 4. In another small bowl, use a spoon to beat together the mayonnaise, pureed chipotle and 1 tablespoon of the lime juice. 5. Cut the pitted avocados into thin slices and carefully peel away the skin. 6. Grill the beef over high heat. If you're using round steak, cook about 3 minutes on the first side, then turn and cook 1 or 2 minutes more. The meat should be medium rare in the center. If you're using a thicker cut, leave the meat rarer in the center, cooking 6 or 7 minutes per side. Set the meat aside while you build the sandwiches. 7. Cut the rolls in half and spread with the chipotle mayonnaise, about 1 tablespoon for each half. Arrange the avocado slices on the top half of the roll, then add a couple of onion rings. 8. If you're using round steak, cut the meat into pieces roughly the size of the bread and arrange on top of the onion rings. If you're using a thicker cut, slice it thinly across the grain and then arrange it on the sandwich. Add the bottom half of the roll and press gently to compact everything together. Turn the sandwich right-side-up to serve. Each serving: 650 calories; 47 grams protein; 36 grams carbohydrates; 3 grams fiber; 35 grams fat; 7 grams saturated fat; 113 mg. cholesterol; 869 mg. sodium.
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- In a large ziploc bag, combine the adobo sauce, (chipotle peppers too for extra spice), lime juice, avocado oil, brown sugar, finely chopped cilantro, minced garlic, chili powder, salt and pepper.
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- The best way to cook this recipe is on the stove-top. Drizzle a little olive oil or avocdo oil in a large non-stick saucepan (a cast iron pan or a grill pan works great too) and sear the meat, on medium-high heat, on both sides. The amount of time will depend on how thick your meat is. I prefer the meat to be cooked medium rare to medium -- a little pink in the middle. Sear the meat for 2-3 minutes per side making sure you salt and pepper both sides as it cooks.
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