Chile Carne Asada Recipes

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THE BEST CARNE ASADA RECIPE



The Best Carne Asada Recipe image

The best carne asada combines dried chiles, citrus, and spices in a potent marinade. Then grill skirt steak over ripping-hot heat for a charred exterior and medium-rare interior.

Provided by J. Kenji López-Alt

Categories     Mains     Tacos

Time 3h55m

Yield 6

Number Of Ingredients 16

3 whole dried ancho chiles, stems and seeds removed (see note)
3 whole dried guajillo chiles, stems and seeds removed (see note)
2 whole chipotle peppers, canned in adobo
3/4 cup (180ml) fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons (30ml) fresh juice from 2 to 3 limes
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) Asian fish sauce, such as Red Boat
2 tablespoons (30g) dark brown sugar
1 small bunch cilantro, leaves and tender stems only, divided
6 medium cloves garlic
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
Kosher salt
2 pounds (900g) skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain into 5- to 6-inch lengths (see note)
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado, for serving

Steps:

  • When ready to cook, remove the extra salsa from the fridge to allow it to warm up a little. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Nutrition Facts : Calories 428 kcal, Carbohydrate 10 g, Cholesterol 90 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 678 mg, Sugar 5 g, Fat 25 g, ServingSize Seves 6, UnsaturatedFat 0 g

CHILE CARNE ASADA



Chile Carne Asada image

This recipe is so delicious, you can eat the meat as main course, or cut it up for burritos and tacos.

Provided by Annacia

Categories     Mexican

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 4

5 -6 dried red chilies
2 tablespoons lime juice
1/4 teaspoon cumin
2 -3 lbs steak (skirt or flank)

Steps:

  • Rehydrate the dried chiles which will take about 30 minutes and puree.
  • Whisk the chile puree, the lime juice and cumin together.
  • Rub the mixture on the meat, cover and let it marinate for at least 2 hours, or overnight if you can.
  • Bring to room temperature and cook on a medium hot grill to desired doneness.

Nutrition Facts : Calories 285.7, Fat 9, SaturatedFat 3.4, Cholesterol 119.5, Sodium 95.8, Carbohydrate 3.8, Fiber 0.6, Sugar 2.1, Protein 45.2

CARNE ASADA



Carne Asada image

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to "grilled meat" and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog "Chicano Eats," combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors.

Provided by Genevieve Ko

Categories     meat, main course

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 17

1 guajillo chile, stemmed, seeded, lightly toasted and cooled
3/4 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
2 1/4 teaspoons dehydrated minced garlic
2 1/4 teaspoons dehydrated minced onion
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup fresh lime juice (from 4 large limes)
1/4 cup fresh orange juice (from 1 large orange)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons vegetable oil
1/4 cup chopped cilantro
2 scallions, sliced
2 garlic cloves, sliced
1 1/2 pounds flank, flap or skirt steak
12 to 16 corn tortillas
Salsas, for serving

Steps:

  • Make the steak seasoning: Tear the cooled chile into small pieces and place in a spice grinder, along with the peppercorns, coriander and cumin. Pulse until everything is roughly ground. Transfer to a small bowl and stir in the garlic, onion and salt.
  • Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 tablespoon steak seasoning. Place the steak in a resealable freezer bag or shallow dish, and pour in the marinade. Make sure the steak is evenly coated. Seal the bag, or cover the dish and refrigerate for 2 hours.
  • Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.
  • Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak. Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done. Remove the steak from the grill (but leave the grill on) and let rest on a cutting board for about 10 minutes before cutting into thin, small slices.
  • While the steak rests, warm the tortillas: Reduce the grill heat to medium-low. Place the tortillas on the grill and cook until they start to blister but are not blackened, 1 to 3 minutes. Stack in a clean kitchen towel and wrap well. Serve warm, with the sliced steak and salsas.

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